February 2015, vol. 4, special issue 3 (Food Sciences)
Daniela Chmelová, Miroslav Ondrejovič, Michaela Havrlentová, Peter Hozlár
Food Sciences of Food Sciences
The aim of this study was determine suitable conditions for antioxidant extraction from different oat (Avena sativa L.) varieties, specifically naked oat (Tatran), and yellow (Atego), black (Paddock) and white (Fredy) hulled oats. Antioxidant activity was determined by radical-scavenging activity on 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical. The results showed that methanol reported the highest recovery of antioxidant compounds in range from 150 to 228 μg/g plant material. The highest antioxidant activities were measured in naked oat Tatran (228 μg/g plant material) and black hulled oat Paddock (202 μg/g plant material). We achieved higher yields of antioxidant activities by increasing the solid-liquid ratio (w/v) (229 – 303 μg/g plant material). Extraction time was 240 minutes for maximal antioxidant activities in all oat varieties.