The Effect of Sonication Times on the Bioactive Compounds, Antioxidant Activity, Fatty Acid Profiles and Health Indices of the Oat Seeds

Oil yields of raw and sonicated oat seeds varied between 6.20 (raw, control) and 12.55% (30 min). Total phenol and flavonoid contents of raw (control) and sonicated oat seeds were determined between 42.01 (control) and 50.11 mgGAE/100g (30 min) to 12.83 (control) and 16.83 mg/100 g (30 min), respectively. The antioxidant activities of oat seeds depending on the sonication times varied between 4.88 (control) and 4.96 mmol/kg (30 min). Fluctuations in the phenolic compounds of oat seed extracts were observed depending on the sonication duration. The dominant phenolic acids and flavonoids in raw (control) and sonicated oat seeds were gallic acid, protocatechuic acid, caffeic acid, quercetin, and kaempferol. The main fatty acid in oat seed oils was linoleic acid, followed by linolenic, oleic, and behenic acids. Linoleic and linolenic acid contents in oils obtained via ultrasound-assisted extraction ranged from 53.28% (30 min) to 72.42% (control) and 21.46% (control) to 42.71% (30 min), respectively.