Oat talgan as a source of antioxidants

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The purpose of the study was to analyze the total content of antioxidants (TAC) in the national Khakass product talgan consisted of oats grain. Talgan was prepared according to traditional (frying, grinding) and innovative (grinding, frying) methods. In this series of experiments, three oat cultivars were used: Argument (chaffy caryopsis), Tubinsky (chaffy caryopsis) and Golets (bare-grained). All samples were grown on the territory of the Beysk state section of the Republic of Khakassia, which was characterized by favorable climatic conditions for growing grain with a high antioxidant content. For TAC determination in grain, 2 solvents were used - bidistilled water and 70% ethanol. The TAC measurement was performed on ‘Tsvet Yauza-01-AA’. Gallic acid was used as a reference sample. In oat talgan, prepared according to the traditional method from chaffy caryopsis samples, the total content of antioxidants had a higher value than that before processing (regardless of the nature of eluting solvent). However, the opposite tendency was observed in the case of bare-grained sample. Higher rates among all samples were recorded when using hot bidistilled water as eluting solvent. The use of innovative method for production of talgan showed that the total content of antioxidants in all samples had higher values in comparison with the traditional method. Using a three-factor analysis, it was found that the TAC values in oat talgan were two-thirds dependent on the method of preparing the product; solvent nature and genotype affected much less.

About the authors

Alena Vladimirovna Sumina

Krasnoyarsk State Agrarian University

Author for correspondence.
Email: alenasumina@list.ru

Candidate of Agricultural Sciences, Associate Professor, Assistant Professor, Department of Chemistry and Geoecology

Krasnoyarsk, Russian Federation

Vadim Igorevich Polonsky

Katanov Khakass State University; Siberian Federal University

Email: vadim.polonskiy@mail.ru

Doctor of Biological Sciences, Professor, Department of Botany and Plant Protection

Abakan, Russian Federation

Tatyana Mikhailovna Shaldaeva

Central Siberian Botanical Garden

Email: tanja.shaldaeva@yandex.ru

Candidate of Biological Sciences

Novosibirsk, Russian Federation

Margarita Terentyevna Shulbaeva

Kemerovo State University

Email: sh-m-t@yandex.ru

Candidate of Technical Sciences, Associate Professor, Department of Technological Design of Food Production

Kemerovo, Russian Federation


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Copyright (c) 2020 Sumina A.V., Polonsky V.I., Shaldaeva T.M., Shulbaeva M.T.

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