Skip to main content
SpringerLink
Log in

The chemical composition of oats

  • Chapter
The Oat Crop

Part of the book series: World Crop Series ((WOCS))

Abstract

The oat crop provides a range of products which are utilized in animal feed, for human foodstuffs or as industrial raw materials. These products, which may be derived from different parts of the crop and may be taken at various stages of growth, include whole crop silage, straw, grain and grain derivatives.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 259.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 329.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 329.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Ã…man, P. (1987) The variation in chemical composition of Swedish oats. Acta griculturae Scandinavica, 37, 347–52.

    Google Scholar 

  • Ã…man, P. and Graham, H. (1987) Analysis of total and insoluble mixed-linked (l→3), (1→4)-β-d-glucans in barley and oats. Journal of Agricultural and Food Chemistry, 35, 1 704–9.

    Google Scholar 

  • Anderson, D.M.W. and Greenwood, C.T. (1955) An investigation of the polysaccharide content of oats, Avena sativa L. Journal of the Science of Food and Agriculture, 6, 587–92.

    CAS  Google Scholar 

  • Anderson, J.W. and Bridges, S.R. (1988) Dietary fibre content of selected foods. American Journal of Clinical Nutrition, 47, 440–7.

    CAS  PubMed  Google Scholar 

  • Anderson, M.A., Cook, J.A. and Stone, B.A. (1978) Enzymatic determination of l,3:l,4-β-glucans in barley grain and other cereals. Journal of the Institute of Brewing, 84, 233–9.

    CAS  Google Scholar 

  • Anon (1989) AACC Committee adopts oat bran definition. Cereal Foods World, 34, 1033–4.

    Google Scholar 

  • Ashton, W.M. and Evans, C. (1962) Phosphorus compounds of oats. III. Composition of phytin from oats and other cereals. Journal of the Science of Food and Agriculture, 13, 168–72.

    CAS  Google Scholar 

  • Ashton, W.M. and Williams, P.C. (1957) The phosphorus compounds of oats. I. The content of phytate phosphorus. Journal of the Science of Food and Agriculture, 9, 505–11.

    Google Scholar 

  • Asp, N.-G., Mattsson, B. and Önning, G. (1992) Variation in dietary fibre, β-glucan, starch, protein, fat and hull content of oats grown in Sweden. European Journal of Clinical Nutrition, 46, 31–7.

    CAS  PubMed  Google Scholar 

  • Aspinall, G.O. and Carpenter, R.C. (1984) Structural investigations on the non-starchy polysaccharides of oat bran. Carbohydrate Polymers, 4, 271–82.

    CAS  Google Scholar 

  • Banks, W. and Greenwood, C.T. (1967) Fractionation of laboratory isolated cereal starches using dimethylsulphoxide. Stärke, 19, 394–8.

    CAS  Google Scholar 

  • Barnes, P.J. (1983) Cereal tocopherols, in Proceedings of the 7th World Cereal and Bread Congress, Prague, 1982, (eds J. Holas and J. Kratochvil), Elsevier, Amsterdam, pp. 1095–100.

    Google Scholar 

  • Beringer, H. (1967) Einfluss der Temperatur auf Ertrag und Fettbildung von Haferkörnern. Zeitschrift für Pflanzenernährung und Bodenkunde, 116, 45–53.

    CAS  Google Scholar 

  • Beringer, H. (1971) An approach to the interpretation of the effect of temperature on fatty acid biosynthesis in developing seeds. Zeltschrift für Pflanzenernährung und Bodenkunde, 128, 115–22.

    CAS  Google Scholar 

  • Bhatty, R.S. (1992) Total and extractable β-glucan contents of oats and their relationship to viscosity. Journal of Cereal Science, 15, 185–92.

    CAS  Google Scholar 

  • Biermann, U. and Grosch, W. (1979) Bitter-tasting monoglycerides from stored oat flour. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 169, 22–6.

    CAS  Google Scholar 

  • Biermann, U., Wittmann, A. and Grosch, W. (1980) Vorkommen bitterer Hydroxyfettsaüren in Hafer und Weizen. Fette Seifen Anstrichmittel, 82, 236–40.

    CAS  Google Scholar 

  • Brohult, S. and Sandegren, E. (1954) Seed proteins, in The Proteins, (eds H. Neurath and K. Bailey), Academic Press, London, pp.487–512.

    Google Scholar 

  • Brown, C.M. and Craddock, J.C. (1972) Oil content and groat weight of entries in the world oat collection. Crop Science, 12, 514–15.

    Google Scholar 

  • Brown, C.M., Alexander, D.E. and Carmer, S.G. (1966) Variation in oil content and its relation to other characters in oats (Avena sativa L.). Crop Science, 6, 190–1.

    CAS  Google Scholar 

  • Carr, J.M., Glatter, S., Jeraci, J.L. and Lewis, B.A. (1990) Enzymic determination of β-glucan in cereal-based food products. Cereal Chemistry, 67, 226–9.

    CAS  Google Scholar 

  • Cashel, K., English, R. and Lewis, J. (1989) Composition of Foods, Australia, 1989, Department of Community Services and Health, Australian Government Publishing Service, Canberra.

    Google Scholar 

  • Cheshire, M.V., DeKock, P.C. and Inkson, R.H.E. (1967) Factors affecting the copper content of oats grown in peat. Journal of the Science of Food and Agriculture, 18, 156–60.

    CAS  Google Scholar 

  • Collins, F.W. (1986) Oat phenolics: structure, occurrence, and function, in Oats: Chemistry and Technology, (ed. F.H. Webster), American Association of Cereal Chemists, St Paul, MN, pp.227–95.

    Google Scholar 

  • Collins, F.W. (1989) Oat phenolics: avenanthramides, novel substituted N-cinnamoylanthranilate alkaloids from oat groats and hulls. Journal of Agricultural and Food Chemistry, 37, 60–6.

    CAS  Google Scholar 

  • Collins, F.W., McLachlan, D.C. and Blackwell, B.A. (1991) Oat phenolics: avenalumic acids, a new group of bound phenolic acids from oat groats and hulls. Cereal Chemistry, 68, 184–9.

    CAS  Google Scholar 

  • Colyer, T.E. and Luthe, D.S. (1984) Quantitation of oat globulin by radioimmunoassay. Plant Physiology, 74, 455–6.

    CAS  PubMed  PubMed Central  Google Scholar 

  • Crosbie, G.B., Tarr, A.W., Portmann, P.A. and Rowe, J.B. (1985) Variation in hull composition and digestibility among oat genotypes. Crop Science, 25, 678–80.

    Google Scholar 

  • Dahle, C.D. and Nelson, D.H. (1941) Antioxygenic fractions of oat and soya bean flour. Journal of Dairy Science, 24, 29–39.

    CAS  Google Scholar 

  • Daniels, D.G.H., King, H.G.C. and Martin, H.F. (1963) Antioxidants in oats: esters of phenolic acids. Journal of the Science of Food and Agriculture, 14, 385–90.

    CAS  Google Scholar 

  • Daniels, D.G.H. and Martin, H.F. (1964) Structure of two antioxidants isolated from oats. Chemistry and Industry, 2058.

    Google Scholar 

  • Daniels, D.G.H. and Martin, H.F. (1965) Antioxidants in oats: diferulates of long chain diols. Chemistry and Industry, 1763.

    Google Scholar 

  • Daniels, D.G.H. and Martin, H.F. (1967) Antioxidants in oats: mono-esters of caffeic and ferulic acids. Journal of the Science of Food and Agriculture, 18, 589–95.

    CAS  Google Scholar 

  • Daniels, D.G.H. and Martin, H.F. (1968) Antioxidants in oats: glyceryl esters of caffeic and ferulic acids. Journal of the Science of Food and Agriculture, 19, 710–12.

    CAS  Google Scholar 

  • de la Roche, I.A., Burrows, V.D. and McKenzie, R.I.H. (1977) Variation in the lipid composition of oats. Crop Science, 17, 145–8.

    Google Scholar 

  • Dent, J.W. (1957) The chemical composition of the straw and grain of some varieties of spring oats in relation to time of harvesting, nitrogen treatment and environment. Journal of Agriculture Science, Cambridge, 45, 411–18.

    Google Scholar 

  • Douglass, J.D., Matthews, R.H. and Hepburn, F.N. (1982) Agriculture Handbook no. 8-8, Composition of Foods: Breakfast Cereals; raw, processed, prepared, Human Nutrition Information Service, United States Department of Agriculture, Washington DC.

    Google Scholar 

  • Draper, S.R. (1973) Amino acid profiles of chemical and anatomical fractions of oat grains. Journal of the Science of Food and Agriculture, 24, 1241–50.

    CAS  PubMed  Google Scholar 

  • Durkee, A.B. and Thiverge, P.A. (1977) Ferulic acid and other phenolics in oat seeds. Journal of Food Science, 42, 551–2.

    CAS  Google Scholar 

  • Eggum, B.O. and Gullord, M. (1983) The nutritional quality of some oat varieties cultivated in Norway. Qualitas Plantarum: Plant Foods for Human Nutrition, 32, 67–73.

    Google Scholar 

  • Ekstrand, B., Gangby, I. and Ã…kesson, G. (1992) Lipase activity in oats — distribution, pH dependence, and heat inactivation. Cereal Chemistry, 69, 379–81.

    CAS  Google Scholar 

  • Ekstrand, B., Gangby, I., Akesson, G. et al. (1993) Lipase activity and development of rancidity in oats as related to heat treatment during processing. Journal of Cereal Science, 17, 247–54.

    CAS  Google Scholar 

  • Englyst, H.N. and Macfarlane, G.T. (1986) Breakdown of resistant and readily digestible starch by human gut bacteria. Journal of the Science of Food and Agriculture, 37, 699–706.

    CAS  Google Scholar 

  • Englyst, H.N., Anderson, V. and Cummings, J.H. (1983) Starch and non-starch polysaccharides in some cereal foods. Journal of the Science of Food and Agriculture, 34, 1434–40.

    CAS  PubMed  Google Scholar 

  • Englyst, H.N., Bingham, S.A., Runswick, S.A. et al. (1989) Dietary fibre (non-starch polysaccharides) in cereal products. Journal of Human Nutrition and Dietetics, 2, 253–71.

    Google Scholar 

  • Eppendorfer, W.H. (1977) Nutritive value of oat and rye grain protein as influenced by nitrogen and amino acid composition. Journal of the Science of Food and Agriculture, 28, 152–6.

    CAS  PubMed  Google Scholar 

  • Eppendorfer, W.H. (1978) Effects of nitrogen, phosphorus and potassium on amino acid composition and on relationships between nitrogen and amino acids in wheat and oat grain. Journal of the Science of Food and Agriculture, 29, 995–1001.

    CAS  Google Scholar 

  • Evans, R., Jee, M.H., Gibson, R.K. and Sanders, N.H. (1988) Viscosity reducing agent in oats. International Patent, PCT WO 88/08253.

    Google Scholar 

  • Forsberg, R.A., Youngs, V.L. and Shands, H.L. (1974) Correlations among chemical and agronomic characteristics in certain oat cultivars and selections. Crop Science, 14, 221–4.

    CAS  Google Scholar 

  • Frey, K.J. (1977) Protein of oats. Zeitschrift für Pflanzenzüchtung, 78, 185–215.

    CAS  Google Scholar 

  • Frey, K.J. and Hammond, E.G. (1975) Genetics, characteristics, and utilization of oil in caryopses of oat species. Journal of the American Oil Chemists’ Society, 52, 358–62.

    CAS  Google Scholar 

  • Frey, K.J. and Watson, G.I. (1950) Chemical studies on oats. I. Thiamine, niacin, riboflavin, and pantothenic acid. Agronomy Journal, 42, 434–6.

    CAS  Google Scholar 

  • Frey, K.J., Shekleton, M.C., Hall, H.H. and Benne, E.J. (1954) Inheritance of niacin, riboflavin and protein in two oat crosses. Agronomy Journal, 46, 137–9.

    Google Scholar 

  • Frølich, W. and Nyman, M. (1988) Minerals, phytate and dietary fibre in different fractions of oat-grain. Journal of Cereal Science, 7, 73–82.

    Google Scholar 

  • Graf, E. and Eaton, J.W. (1990) Antioxidant functions of phytic acid. Free Radical Biology and Medicine, 8, 61–9.

    CAS  PubMed  Google Scholar 

  • Gudmundsson, M. and Eliasson, A.-C. (1989) Some physicochemical properties of oat starches extracted from varieties with different oil content. Acta Agriculturae Scandinavica, 39, 101–11.

    CAS  Google Scholar 

  • Gullord, M. (1980) Oil and protein content and its relation to other characters in oats (Avena sp.). Acta Agriculturae Scandinavica, 30, 216–18.

    CAS  Google Scholar 

  • Häll Dimberg, L., Theander, O. and Lingnert, H. (1993) Avenanthramides — a group of phenolic antioxidants in oats. Cereal Chemistry, 70, 637–41.

    Google Scholar 

  • Henry, R.J. (1985) A comparison of the non-starch carbohydrates in cereal grains. Journal of the Science of Food and Agriculture, 36, 1243–53.

    CAS  Google Scholar 

  • Henry, R.J. and Saini, H.S. (1989) Characterisation of cereal sugars and oligosaccharides. Cereal Chemistry, 66, 362–65.

    CAS  Google Scholar 

  • Heydanek, M.G. and McGorrin, R.J. (1986) Oat flavor chemistry: principles and prospects, in Oats: Chemistry and Technology, (ed. F.H. Webster), American Association of Cereal Chemists, St Paul, MN, pp. 335–69

    Google Scholar 

  • Hitchcock, C. and Nichols, B.W. (1971) Plant Lipid Biochemistry, Academic Press, London.

    Google Scholar 

  • Holland, B., Unwin, I.D. and Buss, D.H. (1988) Cereals and cereal products. Third supplement to McCance and Widdowson’s The Composition of Foods, The Royal Society of Chemistry and MAFF, Nottingham.

    Google Scholar 

  • Hutchinson, J.B. and Martin, H.F. (1955a) The chemical composition of oats. I. The oil and free fatty acid composition of oats and groats. Journal of Agriculture Science, Cambridge, 45, 411–18.

    CAS  Google Scholar 

  • Hutchinson, J.B. and Martin, H.F. (1955b) The chemical composition of oats. II. The nitrogen content of oats and groats. Journal of Agriculture Science, Cambridge, 45, 419–27.

    CAS  Google Scholar 

  • Hutchinson, J.B., Martin, H.F. and Moran, T. (1951) Location and destruction of lipase in oats. Nature, London, 167, 758–60.

    CAS  Google Scholar 

  • Hutchinson, J.B., Kent, N.L. and Martin, H.F. (1953) The kernel content of oats: comparison of kernel content and thousand kernel weight for winter and spring varieties. Journal of the National Institute of Agricultural Botany, 6, 443–53.

    Google Scholar 

  • Jeltema, M.A. and Zabik, M.E. (1980) Revised method for quantitating dietary fibre components. Journal of the Science of Food and Agriculture, 31, 820–9.

    CAS  Google Scholar 

  • Knights, B.A. (1968) Comparison of the grain sterol fractions of cultivated and wild oat species. Phytochemistry, 7, 2067–8.

    CAS  Google Scholar 

  • Koivistoinen, P., Nissinen, H., Varo, P. and Ahlström, A. (1974a) Mineral element composition of cereal flours and flakes. Acta Agriculturae Scandinavica, 24, 321–6.

    Google Scholar 

  • Koivistoinen, P., Nissinen, H., Varo, P. and Ahlström, A. (1974b) Mineral element composition of cereal grains from different growing areas in Finland. Acta Agriculturae Scandinavica, 24, 327–34.

    CAS  Google Scholar 

  • Kuo, T.M., Van Middlesworth, J.F. and Wolf, W.J. (1988) Content of raffinose oligosaccharides and sucrose in various plant seeds. Journal of Agricultural and Food Chemistry, 36, 32–6.

    CAS  Google Scholar 

  • Lasztity, R., Berndorfer-Kraszner, E. and Huszar, M. (1980) On the presence and distribution of some bioactive agents in oat varieties, in Cereals for Food and Beverages, (eds G.E. Inglett and L. Munck), Academic Press, New York, pp. 429–45.

    Google Scholar 

  • Leung, W.-T.W., Butrum, R.R. and Chang, F.H. (1972) Food Composition Table for use in East Asia, Part I: Proximate Composition, Mineral and Vitamin Contents of East Asian Foods, United States Department of Health, Education and Welfare and Food and Agriculture Organisation of the United Nations, Rome.

    Google Scholar 

  • Lim, H.S., White, P.J. and Frey, K.J. (1992) Genotypic effects on β-glucan content of oat lines grown in two consecutive years. Cereal Chemistry, 69, 262–5.

    CAS  Google Scholar 

  • Lindberg, P., Bingefors, S., Lannek, N. and Tanhuanpää, E. (1964) The fatty acid composition of Swedish varieties of wheat, barley, oats, and rye. Acta Agriculturae Scandinavica, 14, 3–11.

    CAS  Google Scholar 

  • Lolas, G.M., Palamidis, N. and Markakis, P. (1976) The phytic acid-total phosphorus relationship in barley, oats, soybeans, and wheat. Cereal Chemistry, 53, 867–71.

    CAS  Google Scholar 

  • Lüers, H. and Siegert, M. (1924) Zur Kenntnis der Proteine des Hafers. Biochemische Zeitschrift, 144, 467–74.

    Google Scholar 

  • Ma, C.-Y. (1983) Chemical characterization and functionality assessment of protein concentrates from oats. Cereal Chemistry, 60, 36–42.

    CAS  Google Scholar 

  • MAFF; Ministry of Agriculture, Fisheries and Food: Standing Committee on Tables of Feed Composition, (1992) Feed Composition: UK Tables of Feed Composition and Nutritive Value for Ruminants, Chalcombe Publications, Canterbury.

    Google Scholar 

  • MacArthur, L.A. and D’Appolonia, B.L. (1979a) Comparison of oat and wheat carbohydrates. I. Sugars. Cereal Chemistry, 56, 455–7.

    CAS  Google Scholar 

  • MacArthur, L.A. and D’Appolonia, B.L. (1979b) Comparison of oat and wheat carbohydrates. II. Starch. Cereal Chemistry, 56, 458–61.

    Google Scholar 

  • MacArthur, L.A. and D’Appolonia, B.L. (1980) Comparison of nonstarchy polysaccharides in oats and wheat. Cereal Chemistry, 57, 39–45.

    CAS  Google Scholar 

  • MacDonald, P., Edwards, R.A. and Greenhalgh, J.F.D. (1988) Animal Nutrition, 4th edn, Longman, Harlow.

    Google Scholar 

  • Marlett, J.A. (1993) Comparisons of dietary fiber and selected nutrient compositions of oat and other grain fractions, in Oat Bran, (ed. P. J. Wood), American Association of Cereal Chemists, St Paul, MN, pp.49–82.

    Google Scholar 

  • Martin, H.F. (1958) Factors in the development of oxidative rancidity in ready-to eat crisp oatflakes. Journal of the Science of Food and Agriculture, 9, 817–24.

    CAS  Google Scholar 

  • McLaughlin, P.J. and Weihrauch, J.L. (1979) Vitamin E content of foods. Journal of the American Dietetics Association, 75, 647–65.

    CAS  Google Scholar 

  • Miller, G.A., Youngs, V.L. and Oplinger, E.S. (1980a) Environmental and cultivar effects on oat phytic acid concentration. Cereal Chemistry, 57, 189–91.

    CAS  Google Scholar 

  • Miller, G.A., Youngs, V.L. and Oplinger, E.S. (1980b) Effect of available soil phosphorus and environment on the phytic acid concentration in oats. Cereal Chemistry, 57, 192–4.

    CAS  Google Scholar 

  • Morgan, D.E. (1968a) Variations in the composition of oats and barley grown in Wales: (Proximate constituents, available carbohydrate and ‘1000 grain weights’). Journal of the Science of Food and Agriculture, 18, 21–4.

    Google Scholar 

  • Morgan, D.E. (1968b) Note on variations in the mineral composition of oat and barley grain grown in Wales. Journal of the Science of Food and Agriculture, 19, 393–5.

    CAS  Google Scholar 

  • Morrison, W.R., Milligan, T.P. and Azudin, M.N. (1984) A relationship between amylose and lipid contents of starches from diploid cereals. Journal of Cereal Science, 2, 257–71.

    CAS  Google Scholar 

  • Mossé, J. (1968) Les protéines des céréales, in Progrés en Chimie Agricole et Alimentaire, Hermann, Paris, pp.47–81.

    Google Scholar 

  • Nik-Khah, A., Hoppner, K.H., Sosulski, F.W. et al. (1972) Variation in proximate fractions and B-vitamins in Saskatchewan feed grains. Canadian Journal of Animal Science, 52, 407–17.

    CAS  Google Scholar 

  • Osborne, T.B. (1924) The Vegetable Proteins, Longmans Green, London.

    Google Scholar 

  • Owen, B.D., Sosulski, F.W. and Wu, K.K. (1977) Variation in mineral content of Saskatchewan feed grains. Canadian Journal of Animal Science, 57, 679–87.

    CAS  Google Scholar 

  • Paton, D. (1977) Oat starch. I. Extraction, purification and pasting properties. Stärke, 29, 149–53.

    CAS  Google Scholar 

  • Paton, D. (1979) Oat starch: some recent developments. Stärke, 31, 184–7.

    CAS  Google Scholar 

  • Paton, D. (1986) Oat starch: physical, chemical and structural properties, in Oats: Chemistry and Technology, (ed. F.H. Webster), American Association of Cereal Chemists, St Paul, MN, pp.93–120.

    Google Scholar 

  • Paton, D. and Lenz, M.K. (1993) Current practice and novel processes, in Oat Bran, (ed. P.J. Wood), American Association of Cereal Chemists, St Paul, MN, pp.25–47.

    Google Scholar 

  • Paul, A.A. and Southgate, D.A.T. (1978) McCance and Widdowson’s The Composition of Foods, 4th edn, HMSO, London.

    Google Scholar 

  • Peters, F.N. and Musher, S. (1937) Oat flour as an antioxidant. Industrial and Engineering Chemistry, 29, 146–51.

    CAS  Google Scholar 

  • Peterson, D.M. (1976) Protein concentration, concentration of protein fractions, and amino acid balance in oats. Crop Science, 16, 663–6.

    CAS  Google Scholar 

  • Peterson, D.M. (1991) Genotype and environment effects on oat beta-glucan concentration. Crop Science, 31, 1517–20.

    CAS  Google Scholar 

  • Peterson, D.M. and Brinegar, A.C. (1986) Oat storage proteins, in Oats: Chemistry and Technology, (ed. F.H. Webster), American Association of Cereal Chemists, St Paul, MN, pp.153–203.

    Google Scholar 

  • Peterson, D.M. and Qureshi, A.A. (1993) Genotype and environment effects on tocols of barley and oats. Cereal Chemistry, 70, 157–62; 618.

    CAS  Google Scholar 

  • Peterson, D.M. and Smith, D. (1976) Changes in nitrogen and carbohydrate fractions in developing oat groats. Crop Science, 16, 67–71.

    CAS  Google Scholar 

  • Peterson, D.M., Senturia, J., Youngs, V.L. and Schrader, L.E. (1975) Elemental composition of oat groats. Journal of Agricultural and Food Chemistry, 23, 9–13.

    CAS  Google Scholar 

  • Piironen, V., Syväoja, E.-L., Varo, P. et al. (1986) Tocopherols and tocotrienols in cereal products from Finland. Cereal Chemistry, 63, 78–81.

    CAS  Google Scholar 

  • Pomeranz, Y., Shands, H.L., Robbins, G.S. and Gilbertson, J.T. (1976) Protein content and amino acid composition in groats and hulls of developing oats (Avena sativa). Journal of Food Science, 41, 54–6.

    CAS  Google Scholar 

  • Price, P.B. and Parsons, J. (1979) Distribution of lipids in embryonic axis, bran-endosperm, and hull fractions of hulless barley and hulless oat grain. Journal of Agricultural and Food Chemistry, 27, 813–15.

    CAS  Google Scholar 

  • Prosky, L., Asp, N.-G., Schweizer, T.F. et al. (1988) Determination of insoluble, soluble, and total dietary fibre in foods and food products: interlaboratory study. Journal of the Association of Official Analytical Chemists, 71, 1017–23.

    CAS  Google Scholar 

  • Rao, M.K.G. and Perkins, E.G. (1972) Identification and estimation of tocopherols and tocotrienols in vegetable oils using gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 20, 240–5.

    CAS  Google Scholar 

  • Rao, M.N. and Polacchi, W. (1972) Food Composition Table for use in East Asia, Part II: Amino Acid, Fatty Acid, Certain B-vitamins and Trace Mineral Content of some Asian Foods, United States Department of Health, Education and Welfare and Food and Agriculture Organisation of the United Nations, Rome.

    Google Scholar 

  • Robbins, G.S., Pomeranz, Y. and Briggle, L.W. (1971) Amino acid composition of oat groats. Journal of Agricultural and Food Chemistry, 19, 536–9.

    Google Scholar 

  • Robert, L.S., Nozzolillo, C, Cudjoe, A. and Altosaar, I. (1983) Total solubilisation of groat proteins in high protein oat (Avena sativa L. cv. Hinoat): evidence that glutelins are a minor component. Canadian Institute of Food Science and Technology Journal, 16, 196–200.

    CAS  Google Scholar 

  • Robert, L.S., Nozzolillo, C. and Altosaar, I. (1985) Characterization of oat (Avena sativa L.) residual proteins. Cereal Chemistry, 62, 276–9.

    CAS  Google Scholar 

  • Saastamoinen, M. (1987) Oil content and fatty acid composition of oats. Annales Agriculturae Fenniae, 26, 195–200.

    CAS  Google Scholar 

  • Saastamoinen, M. and Heinonen, T. (1985) Phytic acid content of some oat varieties and its correlation with chemical and agronomic characters. Annales Agriculturae Fenniae, 24, 103–5.

    CAS  Google Scholar 

  • Saastamoinen, M., Kumpulainen, J. and Nummela, S. (1989) Genetic and environmental variation in oil content and fatty acid composition of oats. Cereal Chemistry, 66, 296–300.

    CAS  Google Scholar 

  • Saastamoinen, M., Kumpulainen, J., Nummela, S. and Häkkinen, U. (1990) Effect of temperature on oil content and fatty acid composition of oat grains. Acta Agriculturae Scandinavica, 40, 349–56.

    CAS  Google Scholar 

  • Saastamoinen, M., Plaami, S. and Kumpulainen, J. (1992) Genetic and environmental variation in β-glucan content of oats cultivated or tested in Finland. Journal of Cereal Science, 16, 279–90.

    CAS  Google Scholar 

  • Sahasrabudhe, M.R. (1979) Lipid composition of oats (Avena sativa L.). Journal of the American Oil Chemists’ Society, 56, 80–4.

    CAS  Google Scholar 

  • Salo, M.-L. and Kotilainen, K. (1970) On the carbohydrate composition and nutritive value of some cereals. Journal of the Scientific Agriculture Society, Finland, 42, 21–9.

    CAS  Google Scholar 

  • Shinnick, F.L., Longacre, M.J., Ink, S.L. and Marlett, J.A. (1988) Oat fibre: composition versus physiological function in rats. Journal of Nutrition, 118, 144–51.

    CAS  PubMed  Google Scholar 

  • Slover, H.T. (1971) Tocopherols in foods and fats. Lipids, 6, 291–6.

    CAS  Google Scholar 

  • Sosulski, F., Krygier, K. and Hoggs, L. (1982) Free, unesterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. Journal of Agricultural and Food Chemistry, 30, 337–40.

    CAS  Google Scholar 

  • Sowa, S.M.H. and White, P.J. (1992) Characterization of starch isolated from oat groats with different amounts of lipid. Cereal Chemistry, 69, 521–7.

    CAS  Google Scholar 

  • Staniforth, A.R. (1979) Cereal Straw, Clarendon Press, Oxford.

    Google Scholar 

  • Tähtinen, H. (1976) The effect of lime and phosphorus on copper uptake by oats and on the response to copper fertilization. Annales Agriculturae Fenniae, 15, 245–53.

    Google Scholar 

  • Theander, O. and Ã…man, P. (1978) Chemical composition of some swedish cereal straws. Swedish Journal of Agricultural Research, 8, 189–94.

    CAS  Google Scholar 

  • Vollendorf, N.W. and Marlett, J.A. (1991) Dietary fibre methodology and composition of oat groats, bran, and hulls. Cereal Foods World, 36, 565–70.

    CAS  Google Scholar 

  • Wainman, F.W. (1976) Feedingstuffs Evaluation Unit, First Report 1975, Department of Agriculture and Fisheries for Scotland, Edinburgh and Rowett Research Institute, Aberdeen.

    Google Scholar 

  • Waldschmidt-Leitz, E. and Zwisler, O. (1963) Ãœber die Proteine des Hafers. Zeitschrift für Physiologische Chemie, 332, 216–24.

    CAS  PubMed  Google Scholar 

  • Welch, R.W. (1975) Fatty acid composition of grain from winter and spring sown oats, barley and wheat. Journal of the Science of Food and Agriculture, 26, 429–35.

    CAS  PubMed  Google Scholar 

  • Welch, R.W. (1977a) The development of rancidity in husked and naked oats after storage under various conditions. Journal of the Science of Food and Agriculture, 28, 269–74.

    Google Scholar 

  • Welch, R.W. (1977b) A micro-method for the estimation of oil content and composition in seed crops. Journal of the Science of Food and Agriculture, 28, 635–8.

    CAS  Google Scholar 

  • Welch, R.W. (1978) Free fatty acids in oats. Annual Report of The Welsh Plant Breeding Station for 1977, p. 117.

    Google Scholar 

  • Welch, R.W. (1979) Free fatty acids in oats. Annual Report of The Welsh Plant Breeding Station for 1978, pp. 130–1.

    Google Scholar 

  • Welch, R.W. and Lloyd, J.D. (1989) Kernel (1→3) (1→4)-β-d-glucan content of oat genotypes. Journal of Cereal Science, 9, 35–40.

    CAS  Google Scholar 

  • Welch, R.W. and Yong, Y.Y. (1980) The effects of variety and nitrogen fertiliser on protein production in oats. Journal of the Science of Food and Agriculture, 31, 541–8.

    CAS  Google Scholar 

  • Welch, R.W., Hayward, M.V. and Jones, D.I.H. (1983) The composition of oat husk and its variation due to genetic and other factors. Journal of the Science of Food and Agriculture, 34, 417–26.

    Google Scholar 

  • Welch, R.W., Peterson, D.M. and Schramka, B. (1988) Hypocholesterolemic and gastrointestinal effects of oat bran fractions in chicks. Nutrition Reports International, 38, 551–61.

    Google Scholar 

  • Welch, R.W., Leggett, J.M. and Lloyd, J.D. (1991) Variation in the kernel (1→3) (1→4)-β-d-glucan content of oat cultivars and wild Avena species and its relationship to other characteristics. Journal of Cereal Science, 13, 173–8.

    CAS  Google Scholar 

  • White, P.J. and Armstrong, L.S. (1986) Effect of selected oat sterols on the deterioration of heated soybean oil. Journal of the American Oil Chemists Society, 63, 525–9.

    CAS  Google Scholar 

  • Wood, P.J. (1986) Oat β-glucan: structure, location, and properties, in Oats: Chemistry and Technology, (ed. F.H. Webster), American Association of Cereal Chemists, St Paul, MN, pp. 121–52.

    Google Scholar 

  • Wood, P.J. (1993) Physicochemical characteristics and physiological properties of oat (1→3)(1→4)-β-d-glucan, in Oat Bran, (ed. P.J. Wood), American Association of Cereal Chemists, St Paul, MN, pp. 83–112.

    Google Scholar 

  • Wood, P.J., Weisz, J. and Blackwell, B.A. (1991a) Molecular characterization of cereal β-d-glucans. Structural analysis of oat β-d-glucan and rapid structural evaluation of β-d-glucans from different sources by high-performance liquid chromatography of oligosaccharides released by lichenase. Cereal Chemistry, 68, 31–9.

    CAS  Google Scholar 

  • Wood, P.J., Weisz, J. and Fedec, P. (1991b) Potential for β-glucan enrichment in brans derived from oat (Avena sativa L.) cultivars of different (l→3), (1→4)-β-d-glucan concentrations. Cereal Chemistry, 68, 48–51.

    CAS  Google Scholar 

  • Wu, V.Y., Sexson, K.R., Cavins, J.F. and Inglett, G.E. (1972) Oats and their dry milled fractions: protein isolation and properties of four varieties. Journal of Agricultural and Food Chemistry, 20, 757–61.

    CAS  Google Scholar 

  • Yeoh, H.-H. and Watson, L. (1981) Systematic variation in amino acid compositions of grass caryopses. Phytochemistry, 20, 1041–51.

    CAS  Google Scholar 

  • Yli-Halla, M. and Palko, J. (1987) Mineral element content of oats (Avena sativa L.) in an acid sulphate soil area of Tupos village, northern Finland. Journal of Agricultural Science in Finland, 59, 73–8.

    CAS  Google Scholar 

  • Youngs, V.L. (1972) Protein distribution in the oat kernel. Cereal Chemistry, 49, 407–11.

    Google Scholar 

  • Youngs, V.L. (1986) Oat lipids and lipid-related enzymes, in Oats: Chemistry and Tecnology, (ed. F.H. Webster), American Association of Cereal Chemists, St Paul, MN, pp. 205–26.

    Google Scholar 

  • Youngs, V.L. and Forsberg, R.A. (1979) Protein-oil relations in oats. Crop Science, 19, 798–802.

    Google Scholar 

  • Youngs, V.L. and Püskülcü, H. (1976) Variation in fatty acid composition of oat groats from different cultivars. Crop Science, 16, 881–2.

    CAS  Google Scholar 

  • Youngs, V.L., Püskülcü, M. and Smith, R.R. (1977) Oat lipids. I. Composition and distribution of lipid components in two oat cultivars. Cereal Chemistry, 54, 803–12.

    CAS  Google Scholar 

  • Zarkadas, C.G., Hulan, H.W. and Proudfoot, F.G. (1982) A comparison of the amino acid composition of two commercial oat groats. Cereal Chemistry, 59, 323–7.

    CAS  Google Scholar 

Download references

Authors
  1. Robert W. Welch
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Biological and Biomedical Sciences, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland, UK

    Robert W. Welch

Rights and permissions

Reprints and permissions

Copyright information

© 1995 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Welch, R.W. (1995). The chemical composition of oats. In: Welch, R.W. (eds) The Oat Crop. World Crop Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-0015-1_10

Download citation

  • DOI: https://doi.org/10.1007/978-94-011-0015-1_10

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-4010-5

  • Online ISBN: 978-94-011-0015-1

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation