Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 319-321 |
| Journal | European Journal of Lipid Science and Technology |
| Volume | 92 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - 1990 |
| MoE publication type | A1 Journal article-refereed |
Fingerprint
Cite this
}
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 journal › Article › Scientific › peer-review
TY - JOUR
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 -