Antioxidative effects of oat oil and its fractions

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

Research output: Contribution to journalArticleScientificpeer-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 languageEnglish
Pages (from-to)319-321
JournalEuropean Journal of Lipid Science and Technology
Volume92
Issue number8
DOIs
Publication statusPublished - 1990
MoE publication typeA1 Journal article-refereed

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Soybean oil
Soybean Oil
lard
tallow
soybean oil
oats
Oils
Lecithin
oils
2-Propanol
Lecithins
isopropyl alcohol
Ultrafiltration
ultrafiltration
Antioxidants
phosphatidylcholines
oxidation
antioxidants
Oxidation
Substrates

Cite this

Forssell, Pirkko ; Cetin, Mehmet ; Wirtanen, Gun ; Mälkki, Yrjö. / Antioxidative effects of oat oil and its fractions. In: European Journal of Lipid Science and Technology. 1990 ; Vol. 92, No. 8. pp. 319-321.
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Antioxidative effects of oat oil and its fractions. / Forssell, Pirkko (Corresponding Author); Cetin, Mehmet; Wirtanen, Gun; Mälkki, Yrjö.

In: European Journal of Lipid Science and Technology, Vol. 92, No. 8, 1990, p. 319-321.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Mälkki, Yrjö

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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.

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