Variations in tocopherol, tocotrienol, avenanthramide and saponin content in oats and the influence of milling and baking processes

Author:

Pöysä MarjoORCID,Pihlava Juha-Matti,Fedotov Anna,Lampi Anna-Maija,Hietaniemi Veli,Piironen Vieno

Funder

Business Finland

Publisher

Elsevier BV

Reference31 articles.

1. Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: changes in saponin, phytic acid content, and antioxidant capacity;Arjmand;Food Sci. Nutr.,2023

2. Quantitative analysis of oat (avena sativa L.) and pea (pisum sativum L.) saponins in plant-based food products by hydrophilic interaction liquid chromatography coupled with mass spectrometry;Bljahhina;Foods,2023

3. Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.);Bryngelsson;J. Agric. Food Chem.,2002

4. Antioxidant activity and content of selected antioxidant compounds in grain of different oat cultivars;Capouchová;Plant Soil Environ.,2020

5. Avenanthramides-a group of phenolic antioxidants in oats;Dimberg;Cereal Chem.,1993

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