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

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 languageEnglish
Title of host publicationWhole Grain and Human Health:  International Symposium
Subtitle of host publicationAbstracts
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages96-96
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

NameVTT Symposium
PublisherVTT
Number213
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Conference

ConferenceWhole Grain and Human Health: International Symposium
CountryFinland
CityPorvoo
Period13/06/0115/06/01

Fingerprint

whole grain foods
oats
germination
vitamin content
glucans
aldehydes
sterols
phenolic compounds
ingredients
flavor
heat treatment
molecular weight
cultivars
lipids
bioactive compounds

Cite this

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 (pp. 96-96). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 213
Kaukovirta-Norja, Anu ; Oksman-Caldentey, Kirsi-Marja ; Heiniö, Raija-Liisa ; Lehtinen, P. ; Pihlava, J.-M ; Poutanen, Kaisa. / Germination increased bioactivity and stability of whole grain oats. Whole Grain and Human Health:  International Symposium: Abstracts. Espoo : VTT Technical Research Centre of Finland, 2001. pp. 96-96 (VTT Symposium; No. 213).
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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.",
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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.

Germination increased bioactivity and stability of whole grain oats. / Kaukovirta-Norja, Anu; Oksman-Caldentey, Kirsi-Marja; Heiniö, Raija-Liisa; Lehtinen, P.; Pihlava, J.-M; Poutanen, Kaisa.

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 proceedingConference abstract in proceedingsScientific

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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

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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

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BT - Whole Grain and Human Health:  International Symposium

PB - VTT Technical Research Centre of Finland

CY - Espoo

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Kaukovirta-Norja A, Oksman-Caldentey K-M, Heiniö R-L, Lehtinen P, Pihlava J-M, Poutanen K. Germination increased bioactivity and stability of whole grain oats. In Whole Grain and Human Health:  International Symposium: Abstracts. Espoo: VTT Technical Research Centre of Finland. 2001. p. 96-96. (VTT Symposium; No. 213).