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Oat Oil: Refining and stability

  • Technical
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Journal of the American Oil Chemists’ Society

Abstract and Summary

Oil obtained by petroleum ether extraction of Dal oats was refined by conventional methods. Degumming loss was reduced to 15% by degumming in hexane solution and partially neutralizing the oil with sodium hydroxide. The free fatty acid was 6~8%, and alkali refining losses were 25~30%. Oat oil was bleached successfully with charcoal and deodorized. Stability of the refined oil was compared with soybean oil at 25 and 55 C by peroxide values and organoleptic tests. Stability of oat oil was increased by the addition of citric acid and was significantly greater than that of soybean oil, especially at 25 C. Oat oil contained significant amounts of α-tocopherol, but ferulic and caffeic acids, antioxidants important in whole oats, were not extracted by hexane.

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Authors and Affiliations

  1. Department of Food Technology, Iowa State University, 50011, Ames, IA

    Ahmad Kalbasi-Ashtari & E. G. Hammond

Authors
  1. Ahmad Kalbasi-Ashtari
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  2. E. G. Hammond
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Additional information

Paper No. J-8657 of the Iowa Agriculture and Home Economics Experiment Station, Ames, IA, Project No. 2143.

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Kalbasi-Ashtari, A., Hammond, E.G. Oat Oil: Refining and stability. J Am Oil Chem Soc 54, 305–307 (1977). https://doi.org/10.1007/BF02672430

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  • DOI: https://doi.org/10.1007/BF02672430

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