Oat Oil Research Articles

Antioxidative Effects of Oat Oil and its Fractions

AbstractThe antioxidative properties of oat oil and its fractions were studied using the Rancimat method and lard, tallow and soybean oil as substrates. Oat oil extracted with isopropanol increased the induction time of oxidation of lard and tallow from 2 to 8‐fold compared with the corresponding times without antioxidants, when applied at 1.0 to 5% concentrations. The same increase in stability was achieved with 0.25 to 1.5% concentrations of the separated fractions. The most effective fraction was the lecithin fraction isolated by supercritical CO2 extraction. Almost equal results were achieved with a single‐step ultrafiltration. Effects on the stability of soybean oil were similar but weaker.

Effect of selected oat sterols on the deterioration of heated soybean oil

AbstractTwo sterol fractions of different purity, each containing both Δ5‐avenasterol and β‐sitosterol, were separated from oat oil, and their antioxidant effects studied in soybean oil at 180 C. Oil samples with added pure β‐sitosterol and control samples (no added sterol) also were studied.Fatty acid changes, conjugated diene formation and polymerization were monitored in all samples. All heated oils with added oat‐sterol fractions containing Δ5‐avenasterol deteriorated more slowly than did the controls. Oil with added pure β‐sitosterol was altered at a rate similar to that of the controls.

Inheritance of fatty acid composition in oat (Avena sativa L.) caryopses

F2-derived lines in F3 from matings between dissimilar parents were studied for inheritance of palmitic (three oat matings), oleic (three additional matings), and linoleic acid content (two matings). Inheritance patterns for palmitic and oleic acids were simple or polygenic, depending upon the mating. Linoleic acid content showed polygenic inheritance in all matings. There was no consistent dominance direction for palmitic acid content. Oleic acid showed interallelic interaction and dominance for low content in one mating and no dominance in two matings; linoleic acid showed no dominance. Heritability values indicate that selection for fatty acid composition of oat oil will require replicated tests in several environments, but progress from selection may be expected for palmitic, oleic, and linoleic fatty acids. Correlations among fatty acids revealed that it may be possible to increase both palmitic and linoleic acid and that increase of either will be accompanied by concomitant decreases in oleic and linolenic acids.

Oat Oil: Refining and stability

Abstract and SummaryOil obtained by petroleum ether extraction of Dal oats was refined by conventional methods. Degumming loss was reduced to 15% by degumming in hexane solution and partially neutralizing the oil with sodium hydroxide. The free fatty acid was 6~8%, and alkali refining losses were 25~30%. Oat oil was bleached successfully with charcoal and deodorized. Stability of the refined oil was compared with soybean oil at 25 and 55 C by peroxide values and organoleptic tests. Stability of oat oil was increased by the addition of citric acid and was significantly greater than that of soybean oil, especially at 25 C. Oat oil contained significant amounts of α‐tocopherol, but ferulic and caffeic acids, antioxidants important in whole oats, were not extracted by hexane.

Cholesterol-lowering effects of certain grains and of oat fractions in the chick.

SummaryThe plasma cholesterol-lowering activity of whole ground oats and its components was studied in chicks fed hypercholesterolemic diets. Oat hulls were most effective whereas oat starch and oat oil had no cholesterol-lowering activity. Liver lipids and cholesterol were also significantly reduced by whole oats and oat hulls, and, to a lesser extent, by dehulled oats. In contrast to observations made with pectin or scleroglucan, fecal lipids and sterols were not increased by the feeding of whole oats or oat hulls.