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Oat (Avena sativa L.) has rich phenolic contents with nutritional and therapeutic health benefits. The objective of the present work was to perform a cell cytotoxicity assay of three South Asian oat cultivars to determine their suppressive effect on intracellular reactive oxygen species (ROS). Oat cultivars were firstly examined for total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, and phenolic acid profiling through HPLC. Total phenolic contents of oat cultivars ranged from 167.57 to 198.41 mg GAE/100 g, and DPPH scavenging activity was IC50 = 18.81 to 13.18 mg/mL. Oat cultivars displayed average content of phenolic acids such as vanillic acid (0.33 µg/g), syringic acid (6.70 µg/g), caffeic acid (4.16 µg/g), ferulic acid (2.06 µg/g), p-coumaric acid (20.22 µg/g), with the highest being gallic acid (74.32 µg/g). Cell cytotoxicity assay of oat polyphenolic extracts revealed that 10 and 15 µg/mL concentrations had nonsignificant differences when compared with their respective control treatments. Oat extracts suppressed ROS in Caco-2-cells, with or without hydrogen peroxide stimulation from 65.20 - 86.13%, and 56.36 - 79.56% with 10 and 15 µg/mL concentrations, respectively. In conclusion, oat is a rich source of polyphenols which have strong antioxidant behaviour to suppress the ROS activity. [ABSTRACT FROM AUTHOR]

Oat (Avena sativa) of the South Asian region, particularly Pakistan, remains neglected for decades. Oat is unique in terms of the presence of exceptional polyphenolic compounds known as avenanthramides (AVAs). AVAs have therapeutic effects and behave as antioxidative, anti-proliferative, and vasodilatory agents. The present work was designed to explore the nutritional and antioxidant aspects of oat, especially of their phenolic content, including AVAs. Three cultivars of oat (S-2000, S-2011, and L-632) were examined for their proximate composition and mineral profile. Conventional solvents (acetone, ethanol, and methanol) and supercritical carbon dioxide (SC-CO2) were used for polyphenol extraction. Extracts were spectrophotometrically analysed for their phytochemical profile and antioxidant activity. Vital avenanthramides (AVA-A, AVA-B, and AVA-C) were quantified through HPLC/UV-Vis detector. The data reported highest total phenolic content (222.72 mg GAE/100 g) and total flavonoid content (137.13 mg QE/100 g) in S-2011 with maximum antioxidant activity (1,1-diphenyl-2-picrylhydrazyl IC50 = 12.38 mg/ml and ferric reducing antioxidant power = 39.98 μmol/g). This highest antioxidant potential was examined in supercritical extract while methanol evaluated the best among conventional solvents. Best extractions were further analysed with HPLC for the quantification of AVAs. SC-CO2 extraction recorded maximum concentrations of AVA-A (137.84 μg/g), AVA-B (105.10 μg/g), and AVA-C (119.86 μg/g) in S-2011 cultivar. In conclusion, oat is the rich source of antioxidants with the presence of exceptional AVAs. [ABSTRACT FROM AUTHOR]

Intake of trans fat may led to cardiovascular diseases and have no nutritional advantage in the diet. Breakfast and snack foods are the major contributor of trans fat in the diet. Research was performed to determine trans fat contents and physiochemical attributes of extracted fats and oils from traditional products like poori, cake, paratha, doughnut and puff pastry which were collected from local market of Faisalabad, Pakistan. Trans fat contents were determined in term of elaidic acid through attenuated total reflection fourier transform infrared (ATR-FTIR) spectroscopy. Highest trans fat content were found in doughnuts (38.691±0.133%) followed by poori (18.480 ± 5.020%). Minimum value for trans fat was observed in puff pastry (6.190±3.080%). Overall, trans fat content ranged between 6.190±3.080 to 38.691±0.133% which shows drastically higher tans fat contents. Samples were further investigated for different quality parameters i.e. melting point, refractive index, specific gravity, free fatty acids, peroxide value, acid value, saponification value and iodine value The greatest value of melting point was found in samples of Paratha (36.1±2.1°C) and lowest value was observed in cake (31.4±0.8°C). Highest acid value and free fatty acid contents were found in poori (0.6912 ±0.12% and 0.347±0.058). Samples form poori showed highest saponification value (190.34±1.71mg KOH/g) while iodine value was highest in cake (69.921± 1.26%) and lowest in puff pastry (62.102± 1.25%). [ABSTRACT FROM AUTHOR]