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 proceedingConference abstract in proceedingsScientific


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 languageEnglish
Title of host publicationWhole Grain and Human Health:  International Symposium
Subtitle of host publicationAbstracts
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
ISBN (Electronic)951-38-5719-0
ISBN (Print)951-38-5718-2
Publication statusPublished - 2001
EventWhole Grain and Human Health: International Symposium
- Porvoo, Finland
Duration: 13 Jun 200115 Jun 2001

Publication series

SeriesVTT Symposium


ConferenceWhole Grain and Human Health: International Symposium

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