Quantitative Phytochemical Analysis and Antioxidant Evaluation, Fractionation and Structural Elucidation of Oat Meal Extract

Avena sativa (Fam. Poaceae) popularly called oat is a cereal crop regarded as a functional food because it has medicinal uses in addition to its food ingredient like carbohydrates, proteins, lipids and fibres. It is reported to have anti-inflammatory, antimicrobial, antioxidant, anti-diabetic, anti-obesity, central nervous effect. The aim of this study is the quantitative phytochemical analysis, antioxidant evaluation, column chromatographic fractionation, TLC purification and isolation of fractions and GC-MS structural determination of isolated compounds. The aim of this study therefore is the bioassay guided extraction, fractionation purification to separate useful constituents and subsequent GC-MS structural elucidation of compounds present. The quantitative determination of the methanol extract was done using UV spectrophotometer for flavonoids, phenolics, alkaloids, tannins and saponins. The antioxidant activity was carried out using DPPH scavenging assay with vitamin E as standard. The Oat meal extract was subjected to column chromatography to separate it into its component fraction. The eluted fractions were further analyzed using TLC. GC-MS analysis of fraction was performed using a Perkin Elmer GC Clarus 800 system. The result shows that methanol extract of Oat meal is a rich source of flavonoids, phenolics, alkaloids, tannins and saponins (198.85, 60.51, 60.35, 20.30 and 60.15% respectively). Oat meal extract also show significant antioxidant activity (68%) which may be attributed to the synergistic effect of phytochemical content. Lipophilic extracts were mainly observed in the chromatographic separation and purification. The GC-MS analysis reviewed the presence of 15 bioactive compounds.