Germination increased bioactivity and stability of whole grain oats

Anu Kaukovirta-Norja; Kirsi-Marja Oksman-Caldentey; Raija-Liisa Heiniö; P. Lehtinen; J.-M Pihlava; Kaisa Poutanen

Germination increased bioactivity and stability of whole grain oats

Anu Kaukovirta-Norja, Kirsi-Marja Oksman-Caldentey, Raija-Liisa Heiniö, P. Lehtinen, J.-M Pihlava, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

Abstract

Germination was used as a tool to produce new, healthy and tasty food ingredients from oats.With the developed short germination programme combined with heat treatment the stability of oats during storage was improved and the amount of bioactive compounds was increased.However, the content and molecular weight of oat b-glucans was only slightly influenced.The improvement in storage stability was seen as a slower formation of lipid originated aldehydes and retarded develoment of rancid flavors in germinated oats during storage. Antioxidativity, sterol content and the content of oat specific phenolic compounds, avenantramides, were increased significantly during germination. Some increase was also seen in vitamin content.The increase in bioactive compounds was especially seen in the studied naked cultivar Lisbeth.

Original language	English
Title of host publication	Whole Grain and Human Health: International Symposium
Subtitle of host publication	Abstracts
Place of Publication	Espoo
Publisher	VTT Technical Research Centre of Finland
Pages	96-96
ISBN (Electronic)	951-38-5719-0
ISBN (Print)	951-38-5718-2
Publication status	Published - 2001
MoE publication type	Not Eligible
Event	Whole Grain and Human Health: International Symposium - Porvoo, Finland Duration: 13 Jun 2001 → 15 Jun 2001

Publication series

Series	VTT Symposium
Number	213
ISSN	0357-9387

Conference

Conference	Whole Grain and Human Health: International Symposium
Country/Territory	Finland
City	Porvoo
Period	13/06/01 → 15/06/01

Access to Document

https://publications.vtt.fi/pdf/symposiums/2001/S213.pdf

Cite this

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title = "Germination increased bioactivity and stability of whole grain oats",

abstract = "Germination was used as a tool to produce new, healthy and tasty food ingredients from oats.With the developed short germination programme combined with heat treatment the stability of oats during storage was improved and the amount of bioactive compounds was increased.However, the content and molecular weight of oat b-glucans was only slightly influenced.The improvement in storage stability was seen as a slower formation of lipid originated aldehydes and retarded develoment of rancid flavors in germinated oats during storage. Antioxidativity, sterol content and the content of oat specific phenolic compounds, avenantramides, were increased significantly during germination. Some increase was also seen in vitamin content.The increase in bioactive compounds was especially seen in the studied naked cultivar Lisbeth.",

author = "Anu Kaukovirta-Norja and Kirsi-Marja Oksman-Caldentey and Raija-Liisa Heini{\"o} and P. Lehtinen and J.-M Pihlava and Kaisa Poutanen",

year = "2001",

language = "English",

isbn = "951-38-5718-2",

series = "VTT Symposium",

publisher = "VTT Technical Research Centre of Finland",

number = "213",

pages = "96--96",

booktitle = "Whole Grain and Human Health: International Symposium",

address = "Finland",

note = "Whole Grain and Human Health: International Symposium<br/> ; Conference date: 13-06-2001 Through 15-06-2001",

}

Kaukovirta-Norja, A, Oksman-Caldentey, K-M, Heiniö, R-L, Lehtinen, P, Pihlava, J-M & Poutanen, K 2001, Germination increased bioactivity and stability of whole grain oats. in Whole Grain and Human Health: International Symposium: Abstracts. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 213, pp. 96-96, Whole Grain and Human Health: International Symposium
, Porvoo, Finland, 13/06/01. <https://publications.vtt.fi/pdf/symposiums/2001/S213.pdf>

Germination increased bioactivity and stability of whole grain oats. / Kaukovirta-Norja, Anu; Oksman-Caldentey, Kirsi-Marja; Heiniö, Raija-Liisa et al.
Whole Grain and Human Health: International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland, 2001. p. 96-96 (VTT Symposium; No. 213).

Research output: Chapter in Book/Report/Conference proceeding › Conference abstract in proceedings › Scientific

TY - CHAP

T1 - Germination increased bioactivity and stability of whole grain oats

AU - Kaukovirta-Norja, Anu

AU - Oksman-Caldentey, Kirsi-Marja

AU - Heiniö, Raija-Liisa

AU - Lehtinen, P.

AU - Pihlava, J.-M

AU - Poutanen, Kaisa

PY - 2001

Y1 - 2001

N2 - Germination was used as a tool to produce new, healthy and tasty food ingredients from oats.With the developed short germination programme combined with heat treatment the stability of oats during storage was improved and the amount of bioactive compounds was increased.However, the content and molecular weight of oat b-glucans was only slightly influenced.The improvement in storage stability was seen as a slower formation of lipid originated aldehydes and retarded develoment of rancid flavors in germinated oats during storage. Antioxidativity, sterol content and the content of oat specific phenolic compounds, avenantramides, were increased significantly during germination. Some increase was also seen in vitamin content.The increase in bioactive compounds was especially seen in the studied naked cultivar Lisbeth.

AB - Germination was used as a tool to produce new, healthy and tasty food ingredients from oats.With the developed short germination programme combined with heat treatment the stability of oats during storage was improved and the amount of bioactive compounds was increased.However, the content and molecular weight of oat b-glucans was only slightly influenced.The improvement in storage stability was seen as a slower formation of lipid originated aldehydes and retarded develoment of rancid flavors in germinated oats during storage. Antioxidativity, sterol content and the content of oat specific phenolic compounds, avenantramides, were increased significantly during germination. Some increase was also seen in vitamin content.The increase in bioactive compounds was especially seen in the studied naked cultivar Lisbeth.

M3 - Conference abstract in proceedings

SN - 951-38-5718-2

T3 - VTT Symposium

SP - 96

EP - 96

BT - Whole Grain and Human Health: International Symposium

PB - VTT Technical Research Centre of Finland

CY - Espoo

T2 - Whole Grain and Human Health: International Symposium<br/>

Y2 - 13 June 2001 through 15 June 2001

ER -

Germination increased bioactivity and stability of whole grain oats

Abstract

Publication series

Conference

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Cite this