Exploring extraction techniques for bioactive compounds, and investigating antioxidant properties in Moroccan oat lines

Abstract

The article highlights the importance of antioxidants, especially dietary phenolic compounds, in promoting human health, and discusses the potential of cereals, such as oats, known for their richness in avenanthramides. The study aimed to optimize the method of extracting antioxidants and phenolic compounds from oat grains, and their quantitative assessment was carried out. The material for the study included oat cultivars of Moroccan origin and interspecific oat lines. The extraction of phenolic compounds with ethanol was found to be the most effective. The study explored total phenolics, flavonoids, carotenoids, and total antioxidant activity, revealing genetic diversity among oat lines. As a result, a significant correlation was established between the phenolic content and antioxidant activity in the studied Moroccan oat lines. It is noteworthy that lines F11-5 ( Avena sativa × A. magna ) and F10-3 ( A. sativa × A. murphyi ), along with cv. ‘Zahri’ ( A. sativa ) and accession P1-1 ( A. magna ), exhibited high antioxidant activity and the highest total phenolic content, thus attesting to their health benefits and revealing the richness of Moroccan oat lines and cultivars for food use.