ArticleFood chemistry: X2026
Accurate quantification and antioxidant evaluation of avenanthramides in oat products using authentic reference standards.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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Authors and funding
6 authors.
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Abstract
Avenanthramides are oat-derived phenolic amides. However, prior studies have predominantly focused on C-type avenanthramides. This study aimed to enable accurate determination of A-type avenanthramides in oat products using authentic reference standards. Fifty avenanthramide standards covering A-type and C-type structures were synthesized, characterized, and confirmed to be >98% pure. A quantitative method was developed and analytically validated for representative analytes using LC-MS/MS. Calibration slopes differed substantially between A-type and C-type counterparts, indicating that C-type-based calibration causes systematic underestimation of A-type compounds. Analysis of commercial oat products showed that extrapolation using C-type curves yielded 35.9-80.7% of concentrations obtained with authentic standards, and A-type compounds comprised 29.9-49.0% of total avenanthramides within the quantified panel (six compounds). Antioxidant evaluation using DPPH radical scavenging indicated that while C-type avenanthramides tended to show slightly higher activity on average, multiple A-type avenanthramides exhibited comparable or superior activity, underscoring the biological relevance of A-type structures.
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