Skip to main content
SpringerLink
Log in

Nutritional characteristics, biochemical composition and antioxidant activities of Moroccan Oat varieties

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Oat has been recognized as a healthy food for a long time. In this study, physicochemical analysis including, moisture, pH, ash, fibres, proteins, starch, carbohydrates, some minerals, sugars, fatty acids, sterols, total phenolic, and flavonoid contents of four Moroccan Oat varieties (Amlal, Tissir, Zahri and Ghali) were investigated. Additionally, starch morphology has been described according to scanning electron microscopy, and viscosity as measured on a rotary rheometer, increased with stabilization time. Furthermore, Oat extracts were analyzed with regard to their antioxidant activities using DPPH radicals’ cation, Trolox equivalent antioxidant capacity and ferric reducing/antioxidant power. Results from this investigation demonstrated that Moroccan Oat varieties constitute an interesting supplement of natural antioxidants, especially phenolic compounds. Moreover, potassium was the main mineral in Oat seeds (1628.17–2541.52 mg/Kg); also, the oleic, linoleic, and palmitic acids were the dominant fatty acids. While the major sterols were, β-sitosterol, Δ-5-avenasterol and campesterol. Finally, sugar analysis by HPLC-RI indicate that sucrose content was higher than glucose and fructose respectively, and that Ghali and Amlal varieties exhibit an important total sugars levels. Those results highlight the possible contributions of Oat seeds to nutritional therapy.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  1. I. Gülçin, Arch. Toxicol. 86(3), 345–391 (2012)

    Article  Google Scholar 

  2. I. Marmouzi, N. El Madani, Z. Charrouf, Y. Cherrah, M.E.A. Faouzi, Phytothérapie 13(2), 110–117 (2015)

    Article  CAS  Google Scholar 

  3. J.L. Rains, S.K. Jain, Free Radic. Biol. Med. 50(5), 567–575 (2011)

    Article  CAS  Google Scholar 

  4. A. Gani, S.M. Wani, F.A. Masoodi, G. Hameed, J. Food. Process. Technol. 3, 146 (2012)

    Article  Google Scholar 

  5. D.M. Peterson, M.J. Hahn, C.L. Emmons, Food Chem. 79(4), 473–478 (2002)

    Article  CAS  Google Scholar 

  6. S. Cai, C. Huang, B. Ji, F. Zhou, M.L. Wise, D. Zhang, P. Yang, Food Chem. 124(3), 900–905 (2011)

    Article  CAS  Google Scholar 

  7. Y.F. Chu, M.L. Wise, A.A. Gulvady, T. Chang, D.F. Kendra, B.J.W.V. Klinken, Y. Shi, M. O’Shea, Food Chem. 139(1–4), 426–431 (2013)

    Article  CAS  Google Scholar 

  8. A. Szakiel, C. Pączkowski, M. Henry, Phytochem. Rev. 10(4), 471–491 (2011)

    Article  CAS  Google Scholar 

  9. L.C. Emmons, D.M. Peterson, Crop Sci. 41, 1676–1681 (2001)

    Article  CAS  Google Scholar 

  10. T.K. Lim, Edible Medicinal And Non-Medicinal Plants (Springer, Dordrecht, 2013), pp. 218–242

    Book  Google Scholar 

  11. J.W. Anderson, D.A. Deakins, S.R. Bridges, D. Kritchevsky, C. Bonfield, J.W. Anderson, (Plenum Press, New York, 1990) p. 339

  12. AOAC Official Methods of Analysis, 15th edn. (Association of Official Analytical Chemists, Washington, DC,1990)

  13. P.J. Van Soest, J. Assoc. Offic. Agr. Chem 46, 829–835 (1963)

    Google Scholar 

  14. P.J. Van Soest, R.H. Wine, J. Assoc. Offic. Anal. Chem. 50, 50–56 (1967)

    Google Scholar 

  15. P. Zarzycki, A. Sobota, Int. J. Food Prop. 18(2), 303–315 (2015)

    Article  CAS  Google Scholar 

  16. S. Gharby, H. Harhar, D. Guillaume, A. Haddad, B. Matthäus, Z. Charrouf, Lwt-Food. Sci. Technol. 44(1), 1–8 (2011)

    CAS  Google Scholar 

  17. E. Lister, P. Wilson, (Crop Research Institute, Lincoln, 2001)

  18. V. Dewanto, X.Z. Wu, R.H. Liu, J. Agric. Food Chem. 50, 4959–4964 (2002)

    Article  CAS  Google Scholar 

  19. R. Julkunen-Titto, J. Agric. Food Chem. 33, 213–217 (1985)

    Article  Google Scholar 

  20. B. Huang, H. Ke, J. He, X. Ban, H. Zeng, Y. Wang, Food Chem. Toxicol. 49, 185–190 (2011)

    Article  CAS  Google Scholar 

  21. R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, C. Rice-Evans, Free Radical Biol. Med. 26, 1231–1237 (1999)

    Article  CAS  Google Scholar 

  22. M. Oyaizu, Jpn. J. Nutr. 44, 307–315 (1986)

    Article  CAS  Google Scholar 

  23. A. Winkler, A. Cook, W. Kliewer, L. Lider, (University of California Press, Berkeley, vol. 710, 1974)

  24. P.R. Shewry, J. Cereal Sci. 46(3), 239–250 (2007)

    Article  CAS  Google Scholar 

  25. V.R. Young, P.L. Pellett, Am. J. Clin. Nutr. 59, 1203S–1203s (1994)

    CAS  Google Scholar 

  26. M. Tamuraa, J. Singhb, L. Kaurb, Y. Ogawaa, Food Chem. 191, 91–97 (2016)

    Article  Google Scholar 

  27. P. Fernández-Artigas, E. Guerra-Hernández, B. García-Villanova, Food Chem. 74, 499–505 (2001)

    Article  Google Scholar 

  28. L. Tobian, D. MacNeill, M.A. Johnson, M.C. Ganguli, J. Iwai, Hypertension (1984). doi:10.1161/01.HYP.6.2_Pt_2.I170

    Google Scholar 

  29. J.H. Feng, G.A. MacGregor, Physiol. Plant. 133(4), 725–735 (2008)

    Article  Google Scholar 

  30. P. Rasane, A. Jha, L. Sabikhi, A. Kumar, V.S. Unnikrishnan, J. Food Sci. Technol. (2013). doi:10.1007/S13197-013-1072-1

    Google Scholar 

  31. L.T. Tonga, K. Zhonga, L. Liua, L. Guoa, L. Caob, S. Zhou, Food Chem. 142(1), 129–134 (2014)

    Article  Google Scholar 

  32. L. Ohlsson, A. Rosenquist, J.F. Rehfeld, M. Härröd, Food Nutr. Res. (2014). doi:10.3402/fnr.v58.24465

    Google Scholar 

  33. N.B. Halima, A.B. Slima, I. Moalla, H. Fetoui, C. Pichon, R. Gdoura, S. Abdelkafi, Food Funct. (2014). doi:10.1039/C4FO00190G

    Google Scholar 

  34. D.M. Peterson, J. Cereal Sci. 33(2), 115–129 (2001)

    Article  CAS  Google Scholar 

  35. M. Meydani, Nutr. Rev. 67(12), 731–735 (2009)

    Article  Google Scholar 

  36. M. Bashash, N. Zamindar, M. Bolandi, Food Meas. (2015). doi:10.1007/s11694-014-9182-7

    Google Scholar 

  37. H. Zielinski, H. Kozlowska, J. Agric. Food Chem. 48, 2008–2016 (2000)

    Article  CAS  Google Scholar 

  38. J. Pérez-Jimènez, F. Saura-Calixto, J. Agric. Food Chem. 53, 5036–5040 (2005)

    Article  Google Scholar 

  39. S.C.R.V.L. Santos, R.P.F. Guiné, A. Barros, Food Meas. (2015). doi:10.1007/s11694-014-9170-y

    Google Scholar 

  40. C.G. Fraga, M. Galleano, S.V. Verstraeten, P.I. Oteiza, Mol. Asp. Med. 31, 435–445 (2010)

    Article  CAS  Google Scholar 

  41. G.E. Viacava, S.I. Roura, M.V. Agüero, Food Meas. (2015). doi:10.1007/s11694-015-9225-8

    Google Scholar 

  42. J.G. Xu, C.R. Tian, Q.P. Hu, J.Y. Luo, W.D. Wang, W.D. Tian, J. Agric. Food Chem. 57(21), 10392–10398 (2009)

    Article  CAS  Google Scholar 

  43. G. Clarke, K.N. Ting, C. Wiart, J. Fry, Antioxidants 2(1), 1–10 (2013)

    Article  CAS  Google Scholar 

  44. S. Cai, O. Wang, W. Wu, S. Zhu, F. Zhou, B. Ji, F. Gao, D. Zhang, J. Liu, Q. Cheng, J. Agric. Food Chem. 60, 507–513 (2012)

    Article  CAS  Google Scholar 

  45. L. Lahouar, A. El Arem, F. Ghrairi, H. Chahdoura, H. Ben Salem, M. El Felah, L. Achour, Food Chem. 145, 578–583 (2014)

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This work was financially supported by the CNRST (Centre National de Recherche Scientifique et Technique), Morocco (RS/2011/27). Ilias Marmouzi wishes to thank the DAAD (German Academic Exchange Service) for a scholarship. We are thankful to Pr Abdelaziz Bouklouze (FMPR) for statistical validation of calibration curves. Also many thanks to Mr Ahmed Taouil and Mr Boujemâa Jaber from CNRST for SEM analysis, and Mr Taha Kamli for rheological measurements.

Author information

Authors and Affiliations

  1. Laboratoire de Pharmacologie et Toxicologie, équipe de Pharmacocinétique, Faculté de Médicine et Pharmacie, Rabat Instituts, Université Mohammed V, BP 6203, Rabat, Morocco

    Ilias Marmouzi, Bouchra Meddah, Samira Serragui, Yahia Cherrah & My El Abbes Faouzi

  2. National Institute for Agricultural Research, Regional Office of Rabat, P.O.Box 6570, Rabat Institutes, 10101, Rabat, Morocco

    Nezha Saidi & Mohammed Bouksaim

  3. Laboratoire de Chimie des Plantes et de Synthèse Organique et Bioorganique, Faculté des Sciences, Université Mohammed V, BP 1014, Rabat, Morocco

    Said Gharby

  4. Service de Physicochimie, Laboratoire de Controle de Qualité de Médicament, Division de Médicament et Pharmacie, Ministère de santé, Rabat, Morocco

    Miloud El Karbane

Authors
  1. Ilias Marmouzi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nezha Saidi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Bouchra Meddah
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Mohammed Bouksaim
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Said Gharby
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Miloud El Karbane
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Samira Serragui
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Yahia Cherrah
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. My El Abbes Faouzi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ilias Marmouzi.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Marmouzi, I., Saidi, N., Meddah, B. et al. Nutritional characteristics, biochemical composition and antioxidant activities of Moroccan Oat varieties. Food Measure 10, 156–165 (2016). https://doi.org/10.1007/s11694-015-9289-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-015-9289-5

Keywords

Search

Navigation