College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing 100083, China.
J Sci Food Agric. 2010 Aug 30;90(11):1951-8. doi: 10.1002/jsfa.4040.
The present study focused on the antioxidant activities of aged oat (Avena sativa L.) vinegar. The antioxidant activities of oat and vinegar have been proved by many previous research studies. It should be noted that oat vinegar, as a novel seasoning, has antioxidant activity.
Oat vinegar showed stronger radical scavenging activities, reducing power, and inhibition of lipid peroxidation than rice vinegar. The concentrations of polyphenols and flavonoids in oat vinegar were higher than those in rice vinegar. Ethyl acetate extract of oat vinegar possessed the most varieties of phenolic acids and showed the strongest antioxidant activity compared with ethanol and water extracts. At suitable doses of oat vinegar, the malondialdehyde value was decreased, activities of superoxide dismutase and glutathione peroxidase were promoted, and hepatic damage induced by (60)Co gamma-irradiation was ameliorated in aging mice.
Oat vinegar manifested antioxidant activity which was stronger than that of rice vinegar in vitro and the same as that of vitamin E in vivo.
本研究专注于陈酿燕麦（燕麦属）醋的抗氧化活性。许多先前的研究已经证明了燕麦和醋的抗氧化活性。值得注意的是，燕麦醋作为一种新型调味料具有抗氧化活性。
燕麦醋的自由基清除活性、还原力和抑制脂质过氧化能力均强于米醋。燕麦醋中的多酚和类黄酮的浓度高于米醋。与乙醇和水提取物相比，燕麦醋的乙酸乙酯提取物含有更多种类的酚酸，表现出最强的抗氧化活性。在合适剂量的燕麦醋作用下，降低了丙二醛值，促进了超氧化物歧化酶和谷胱甘肽过氧化物酶的活性，改善了（60）Coγ辐照诱导的衰老小鼠的肝损伤。
燕麦醋在体外表现出的抗氧化活性强于米醋，与体内维生素 E 的活性相当。
