Antioxidative-like Effect of Different Cereals and Cereal Fractions in Aqueous Suspension

The effect of different cereal-water suspensions on the oxidation of linoleic acid was studied. The cereals used were wheat, barley, rye, and oat. Oat suspension was the most effective inhibitor of linoleic acid oxidation and caused the dioxygenation rate to diminish by 50% at a flour concentration of 0.41% (w/v). Oat was further fractionated into fiber, soluble fiber, protein, and starch fractions. The inhibitory capabilities were highest in the soluble fiber and fiber, which caused the dioxygenation rate to diminish by 50% at a flour concentrations of 0.16% and 0.27%, respectively. The antioxidative effect appears to be due to the protection of linoleic acid from the oxidizing catalyst. The degree of inhibition correlates with the capability of the flours and flour fractions to bind linoleic acid from the aqueous system.