Composition and Content of Phenolic Acids and Avenanthramides in Commercial Oat Products: are Oats an Important Polyphenol Source for Consumers?

Abstract Oats contain a range of phenolic acids and avenanthramides which may have health benefits. Analysis of 22 commercial oat products (oat bran concentrate, oat bran, flaked oats, rolled oats and oatcakes) using HPLC-DAD detected eleven bound and thirteen free + conjugated phenolic acids and avenanthramides. The oat products (excluding concentrate) provided between 15.79 to 25.05 mg total phenolic acids (9.9 to 19.33 mg bound, 4.96 to 5.72 mg free +conjugated) and between 1.1 and 2 mg of avenanthramides in a 40g portion while an 11g portion of oat concentrate provided 16.7 mg of total phenolic acids (15.17 mg bound, 1.53 mg free + conjugated) and 1.2 mg of avenanthramides. The compositions and concentrations of the components in the different products were broadly similar, with the major component being ferulic acid (58-78.1%). The results show that commercial oat products are a source of phenolic acids and avenanthramides for consumers.