[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-292780-105":59,"doc-detail-292780-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","enrichment-of-oat-antioxidant-activity-by-dry-milling-and-sieving","Enrichment of Oat Antioxidant Activity by Dry Milling and Sieving","","Oat kernels contain functional ingredients distributed across different parts of the grain. Dry milling using roller milling can concentrate antioxidant activity into specific fractions at lower processing cost. Oats were roller milled and separated by particle size via sieving, revealing larger bran-rich particles and smaller starch-rich particles separated around 420 μm. Bran-rich fractions showed significantly higher antioxidant activity measured by chemiluminescence and a stronger presence of phenolic antioxidant compounds.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/enrichment-of-oat-antioxidant-activity-by-dry-milling-and-sieving/292780/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/enrichment-of-oat-antioxidant-activity-by-dry-milling-and-sieving/292780.png","ImageObject",300,407,{"name":92,"@type":93},"Anna Hans","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-18","2026-09-17",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",12,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"How does dry milling and sieving enrich oat antioxidant activity?","Question",{"text":113,"@type":114},"Roller milling separates oat kernels into size fractions, and sieving collects particles that differ in composition. The larger, bran-rich fraction contains more antioxidant compounds than the smaller, starch-rich fraction.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What particle-size cut-off was reported for separating enriched fractions?",{"text":118,"@type":114},"A natural cut-off point was observed at 420 μm, distinguishing bran-rich larger particles from starch-rich smaller particles.",{"name":120,"@type":111,"acceptedAnswer":121},"How was antioxidant activity in the fractions measured?",{"text":122,"@type":114},"Antioxidant activity was measured using chemiluminescence (CL) after preparing polar lipid extracts from bran-rich and starch-rich fractions.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},292780,1789655434,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":52,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":130,"read_time":144,"preview_page_count":4},5909892332657,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Journal of Cereal Science 32 (2000) 89–98  \ndoi:10.1006/jcrs.2000.0318, available online at [http://www.idealibrary.com on](http://www.idealibrary.com on)  \nEnrichment of Oat Antioxidant Activity by Dry  \nMilling and Sieving  \nD. A. Gray, R. H. Auerbach, S. Hill, R. Wang ∗ , G. M. Campbell ∗ ,  \nC. Webb ∗ and J. B. South†  \nUniversity of Nottingham Division of Food Sciences, Sutton Bonington Campus, Loughborough LE12 5RD, U. K. ; ∗ UMIST Satake Centre for Grain Process Engineering, Manchester M60 1QD, U. K. ; †ADAS, Rosemaund Research Centre, Preston Wynne,  \nHereford HR1 3PG, U. K.  \nReceived 18 August 1999  \nABSTRACT  \nOats contain a range of functional ingredients; these are concentrated to a greater or lesser extent in different parts of the kernel. Dry milling of oats using roller milling offers the opportunity to produce, at a lower processing cost, fractions enriched in antioxidant activity.  \nOats were roller milled and the stocks separated by size using sieving; the fractions were analysed for compositional differences. A clear difference was seen between the larger particles, which were richer in bran and its associated components, and the smaller, starch-rich particles, with a natural cut-off point occurring at 420 􀀁m. This established the feasibility of using dry milling and sieving oats to yield enriched fractions.  \nOats (cv. Gerald) from a variety of sources were dehulled then milled once and fractionated to yield a bran-rich fraction (>420 􀀁m) and a starch-rich fraction (\u003C420 􀀁m) . Polar lipid extracts were derived from these fractions and their antioxidant activity measured by chemiluminescence (CL) . Bran-rich fractions had significantly higher antioxidant activity than the corresponding starch-rich fraction and appeared to have a more potent population of phenolic antioxidant compounds.  \n􀀂 2000 Academic Press  \nKeywords: oats, dry milling, antioxidants, chemiluminescence.  \nINTRODUCTION  \nA range of phenolic compounds with varying solubilities exists in oats. These include ether- or ester-linked glycosides1, anthranilic acids and avenanthramides2, ester linked glycerol conjugates3,4  \n􀀂􀀃􀀃􀀄􀀅􀀆􀀇􀀂􀀈􀀇􀀉􀀊􀀋 􀀌􀀋􀀅􀀍: AACC = American Association of Cereal Chemists, ANOVA=analysis of variance; BHA =butylated hydroxy anisole; BHT=butylated hydroxy toluene; CL=chemiluminescence; FFA=free fatty acid; IC50 =median inhibitory concentration; IPA =isopropanol; PG=propyl gallate; t-BHPO = tertiary-butylhydroperoxide; TPC = total phenolic content.  \nand ester linked alkyl conjugates5. Polar lipid extracts from oats have been obtained which show high levels of antioxidant activity 1,6 . Daniels and Martin5 determine the complete chemical structures of phenolic compounds in a polar lipid extract from oats. They identified a range of long chain (C26 and C28) mono and diesters of caffeic and ferulic acids. Their antioxidant activity appears tobe mediated through their ability to react with free radicals and so break the chain propagation  \ncycle associated with peroxidation reactions.  \nThe use of oat flour to prevent oils becoming rancid was patented as early as the 1930s7. More recent work8 has highlighted the potential of extracted oat antioxidants as a commercially viable source of natural antioxidants for the food in-  \n0733–5210/00/070089 + 10 $35 .00/0 􀀂 2000 Academic Press  \ndustry. Since there is serious concern about the toxic and carcinogenic effects of synthetic antioxidants such as butylated hydroxy toluene (BHT), butylated hydroxy anisole (BHA) and propyl gallate (PG)9 there is great interest in substituting them with natural antioxidants such as those found in oats 10.  \nOne problem facing food manufacturers who wish to incorporate natural antioxidants into food formulations is the cost of food safety tests required for a relatively pure extract of natural material. A further problem is the processing costs of producing pure extracts. A solution to both problems could be to incorporate a less refined extract into the formulation. ","cbCaijjzduVuO2st","https://ap.wps.com/l/cbCaijjzduVuO2st","pdf",142377,"English","# Abstract\n# Introduction\n# Aim","[{\"question\":\"How does dry milling and sieving enrich oat antioxidant activity?\",\"answer\":\"Roller milling separates oat kernels into size fractions, and sieving collects particles that differ in composition. The larger, bran-rich fraction contains more antioxidant compounds than the smaller, starch-rich fraction.\"},{\"question\":\"What particle-size cut-off was reported for separating enriched fractions?\",\"answer\":\"A natural cut-off point was observed at 420 μm, distinguishing bran-rich larger particles from starch-rich smaller particles.\"},{\"question\":\"How was antioxidant activity in the fractions measured?\",\"answer\":\"Antioxidant activity was measured using chemiluminescence (CL) after preparing polar lipid extracts from bran-rich and starch-rich fractions.\"}]","Enrichment of Oat Antioxidant Activity by Dry Milling and Sieving | PDF",25]