Skip to main content
Research article - Peer-reviewed, 2003

Avenanthramides in Oats (Avena sativa L.) and structure-antioxidant activity relationsships

Bratt K, Sunnerheim K, Fagerlund A, Engman E, Bryngelsson Susanne, Dimberg Lena, Andersson Rolf


Eight avenanthramides, amides of anthranilic acid (1) and 5-hydroxyanthranilic acid (2), respectively, and the four cinnamic acids p-coumaric (p), caffeic (c), ferulic (f), and sinapic (s) acid, were synthesized for identification in oat extracts and for structure-antioxidant activity studies. Three compounds (2p, 2c, and 2f) were found in oat extracts. As assessed by the reactivity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH), all avenanthramides except 1 p showed activity. Initially, the antioxidant activity of the avenanthramides decreased in a similar order as for the corresponding cinnamic acids, that is: sinapic > caffeic > ferulic > p-coumaric acid. The avenanthramides derived from 2 were usually slightly more active than those derived from 1. All avenanthramides inhibited azo-initiated peroxidation of linoleic acid. 1c and 1s were initially the most effective compounds. The relative order of antioxidant activities was slightly different for the DPPH and the linoleic acid assays run in methanol and chlorobenzene, respectively


Avena sativa; avenanthramide; caffeic acid; cinnamic acid; p-coumaric acid; dehydrodicinnamic acid dilactone; DPPH; ferulic acid; radical scavengers; sinapic acid

Published in

Journal of Agricultural and Food Chemistry
2003, volume: 51, number: 3, pages: 594-600
Publisher: American Chemical Society

Authors' information

Andersson, Rolf
Swedish University of Agricultural Sciences, Department of Chemistry
Swedish University of Agricultural Sciences, Department of Food Science
Engman, E
Fagerlund, A
Bratt, K
Sunnerheim, K
Bryngelsson, Susanne
Swedish University of Agricultural Sciences, Department of Food Science

UKÄ Subject classification

Food Science
Agricultural Science

Publication Identifiers


URI (permanent link to this page)