Enrichment of oat antioxidant activity by dry milling and sieving

D. A. Gray, R. H. Auerbach, S. Hill, R. Wang, G. M. Campbell, C. Webb, J. B. South

Research output: Contribution to journalArticle

48 Citations (Scopus)

Abstract

Oats contain a range of functional ingredients; these are concentrated to a greater or lesser extent in different parts of the kernel. Dry milling of oats using roller milling offers the opportunity to produce, at a lower processing cost, fractions enriched in antioxidant activity. Oats were roller milled and the stocks separated by size using sieving; the fractions were analysed for compositional differences. A clear difference was seen between the larger particles, which were richer in bran and its associated components, and the smaller, starch-rich particles, with a natural cut-off point occurring at 420 μm. This established the feasibility of using dry milling and Sieving oats to yield enriched fractions. Oats (cv. Gerald) from a variety of sources were dehulled then milled once and fractionated to yield a bran-rich fraction (>420 μm) and a starch-rich fraction (<420 μm). Polar lipid extracts were derived from these fractions and their antioxidant activity measured by chemiluminescence (CL). Bran-rich fractions had significantly higher antioxidant activity than the corresponding starch-rich fraction and appeared to have a more potent population of phenolic antioxidant compounds. (C) 2000 Academic Press.

LanguageEnglish
Pages89-98
Number of pages10
JournalJournal of Cereal Science
Volume32
Issue number1
DOIs
Publication statusPublished - Jul 2000
Externally publishedYes

Fingerprint

dry milling
sieving
oats
Antioxidants
antioxidant activity
Starch
bran
starch
Chemiluminescence
chemiluminescence
Luminescence
Lipids
ingredients
Avena
antioxidants
Costs and Cost Analysis
Processing
extracts
Costs
lipids

Cite this

Gray, D. A., Auerbach, R. H., Hill, S., Wang, R., Campbell, G. M., Webb, C., & South, J. B. (2000). Enrichment of oat antioxidant activity by dry milling and sieving. Journal of Cereal Science, 32(1), 89-98. https://doi.org/10.1006/jcrs.2000.0318
Gray, D. A. ; Auerbach, R. H. ; Hill, S. ; Wang, R. ; Campbell, G. M. ; Webb, C. ; South, J. B. / Enrichment of oat antioxidant activity by dry milling and sieving. In: Journal of Cereal Science. 2000 ; Vol. 32, No. 1. pp. 89-98.
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Gray, DA, Auerbach, RH, Hill, S, Wang, R, Campbell, GM, Webb, C & South, JB 2000, 'Enrichment of oat antioxidant activity by dry milling and sieving', Journal of Cereal Science, vol. 32, no. 1, pp. 89-98. https://doi.org/10.1006/jcrs.2000.0318

Enrichment of oat antioxidant activity by dry milling and sieving. / Gray, D. A.; Auerbach, R. H.; Hill, S.; Wang, R.; Campbell, G. M.; Webb, C.; South, J. B.

In: Journal of Cereal Science, Vol. 32, No. 1, 07.2000, p. 89-98.

Research output: Contribution to journalArticle

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