ANTIOXIDANT COMPOUNDS OF OATS

Abstract

Oat is a cereal that belongs to the Poaceae family with high nutritional value, known as a food that promotes health, featured by its content and quality of proteins, lipids distributed throughout the grain, predominantly unsaturated fatty acids, dietary fiber and natural antioxidant compounds, responsible for the beneficial effects to human health. This cereal has been recognized as a source of antioxidants, especially phenolic compounds, whose concentration can be affected by several factors such as genotype, heat treatment and type of processing. This paper, through a literature review, aimed to discuss the antioxidant potential of oats, addressing its antioxidant compounds, the methods commonly used for their extraction, as well as quantification of the antioxidant potential.