Abstract:

In this work, the effect of cellulase treatment on the total phenolic content and composition of whole oat flour
(Avena nuda L.) was measured using Folin-Ciocalteu colorimetric method and high performance liquid chromatography
(HPLC). The antioxidant activities of the phenolic extracts were assessed using 2,2’-azinobis (3-ethylbenzothiazoline-6-
sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP)
and protein oxidative damage protection assays. As a result, the cellulase treatment significantly increased total phenolic
content and resulted in an increase in ferulic acid content by 11 to 24 folds. Antioxidant activity of the phenolic extract from
oat flour after the enzymatic treatment was also significantly increased in ABTS+ radical scavenging activities, DPPH radical
scavenging activities, and FRAP assays, and the ability to protect protein oxidation was also enhanced. Overall, the treatment
with cellulase could be an efficient way to produce polyphenol-rich oat products with high antioxidant activity. The results of
this study can provide useful information to guide the application of cellulase in oat processing.

Key words: oat, cellulase, polyphenols, antioxidant capacity, protein oxidative damage protection