Antioxidative effects of oat oil and its fractions

Pirkko Forssell; Mehmet Cetin; Gun Wirtanen; Yrjö Mälkki

doi:10.1002/lipi.19900920805

Antioxidative effects of oat oil and its fractions

Pirkko Forssell (Corresponding Author), Mehmet Cetin, Gun Wirtanen, Yrjö Mälkki

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

Abstract

The 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.

Original language	English
Pages (from-to)	319-321
Journal	European Journal of Lipid Science and Technology
Volume	92
Issue number	8
DOIs	https://doi.org/10.1002/lipi.19900920805
Publication status	Published - 1990
MoE publication type	A1 Journal article-refereed

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title = "Antioxidative effects of oat oil and its fractions",

abstract = "The 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.",

author = "Pirkko Forssell and Mehmet Cetin and Gun Wirtanen and Yrj{\"o} M{\"a}lkki",

year = "1990",

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language = "English",

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T1 - Antioxidative effects of oat oil and its fractions

AU - Forssell, Pirkko

AU - Cetin, Mehmet

AU - Wirtanen, Gun

AU - Mälkki, Yrjö

PY - 1990

Y1 - 1990

N2 - The 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.

AB - The 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.

U2 - 10.1002/lipi.19900920805

DO - 10.1002/lipi.19900920805

M3 - Article

VL - 92

SP - 319

EP - 321

JO - European Journal of Lipid Science and Technology

JF - European Journal of Lipid Science and Technology

SN - 1438-7697

IS - 8

ER -