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Mass spectrometric characterisation of avenanthramides and enhancing their production by germination of oat (Avena sativa).
- Source :
-
Food chemistry [Food Chem] 2019 Mar 30; Vol. 277, pp. 682-690. Date of Electronic Publication: 2018 Nov 02. - Publication Year :
- 2019
-
Abstract
- Avenanthramides are amides, with a phenylalkenoic acid (PA) and an anthranilic acid (AA) subunit, which are secondary metabolites of oat. Oat seeds were germinated, extracted, and the avenanthramides analysed by a combination of UHPLC with ion trap and high resolution ESI-MS. Typical fragmentation pathways with corresponding diagnostic fragments belonging to the PA and AA subunits were identified and summarised in a decision guideline. Based on these findings 28 unique avenanthramides were annotated in the oat seed(ling) extracts, including the new avenanthramide 6f (with a 4/5-methoxy AA subunit). Avenanthramide content increased by 25 times from seed to seedling. Avenanthramides 2p, 2c, and 2f, which are commonly described as the major avenanthramides, represented less than 20% of the total content in the seedlings. Future quantitative analyses should, therefore, include a wider range of avenanthramides to avoid underestimation of the total avenanthramide content.<br /> (Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.)
- Subjects :
- Avena metabolism
Chromatography, High Pressure Liquid
Chromatography, Reverse-Phase
Germination
Plant Extracts chemistry
Seeds chemistry
Seeds growth & development
Seeds metabolism
ortho-Aminobenzoates analysis
Avena chemistry
Spectrometry, Mass, Electrospray Ionization
ortho-Aminobenzoates chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 277
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 30502203
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.11.013