Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q‐TOF-Reference-Cited by-同舟云学术

Characterization of phenolic compound antioxidant activity in oat varieties using UHPLC–online ABTS and LC Q‐TOF

Published:2019-08-19 Issue:5 Volume:96 Page:958-966
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Rao Shiwangni¹²^ORCID,Santhakumar Abishek B.¹²^ORCID,Chinkwo Kenneth A.¹²,Blanchard Christopher L.¹²

Affiliation:

1. School of Biomedical Sciences Charles Sturt University Wagga Wagga NSW Australia

2. Australian Research Council (ARC) Industrial Transformation Training Centre (ITTC) for Functional Grains, Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10200

Reference29 articles.

1. Avenanthramides in Oats (Avena sativa L.) and Structure−Antioxidant Activity Relationships

2. Avenanthramides Are Bioavailable and Have Antioxidant Activity in Humans after Acute Consumption of an Enriched Mixture from Oats

3. Avenanthramides and Phenolic Acids from Oats Are Bioavailable and Act Synergistically with Vitamin C to Enhance Hamster and Human LDL Resistance to Oxidation

4. Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats

5. C-Glycosylflavones from Avena sativa

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