Skip to main content
SpringerLink
Log in

Oat lipids

  • Review
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Oats are a significant world crop. While nutritional interest in food oats has concentrated on oats as a source of dietary fiber, the lipid component has both nutritional and technological potential. Thus, the lipid fraction of the oat grain determines in large measure its energy content and has a significant impact on nutritional quality. The oat lipids mediate the pasting properties of oat starch and hence influence functionality. Lipids are also implicated in the flavor/off-flavor attributes of oats. These aspects of oat lipids are reviewed together with analytical methods for assessing the lipid content of oats.

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

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Hoffman, L.A., World Production and Use of Oats, in The Oat Crop, edited by R.W. Welch, Chapman and Hall, London, 1995, pp. 34–61.

    Google Scholar 

  2. Baker, N.R., International Trade in Oats, in The Oat Crop, edited by R.W. Welch, Chapman and Hall, London, 1995, p. 62.

    Google Scholar 

  3. Baker, R.J., and R.I.H. McKenzie, Heritability of Oil Content in Oats, Crop Sci. 12:201–202 (1972).

    Article  Google Scholar 

  4. Price, P.B., and J.G. Parsons, Lipids of Seven Cereal Grains, J. Am. Oil Chem. Soc. 52:490–493 (1975).

    Article  CAS  Google Scholar 

  5. Brown, C.M., D.E. Alexander, and S.G. Carmer, Variation in Oil Content and Its Relation to Other Characteristics in Oats (Avena sativa L.), Crop Sci. 6:190–191 (1966).

    Article  CAS  Google Scholar 

  6. Åman, P., and K. Hesselman, Analysis of Starch and Other Main Constituents of Cereal Grains, Swedish J. Agric. Res. 14:135–139 (1984).

    Google Scholar 

  7. Kent, N.L., and A.D. Evers, Technology of Cereals, 4th edn., Pergamon Press, Oxford, 1994, pp. 164–168.

    Google Scholar 

  8. Karunajeewa, H., S.H. Tham, J.B. Brouwer, and A.R. Barr, Lipid and Fatty Acid Composition of Oat (Avena sativa) Cultivars Grown in Three Australian Sites, J. Sci. Food Agric. 48:339–345 (1989).

    Article  CAS  Google Scholar 

  9. Youngs, V.L., and H. Püskülcü, Variation in Fatty Acid Composition of Oat Groats from Different Cultivars, Crop Sci. 16:881–883 (1976).

    Article  CAS  Google Scholar 

  10. Youngs, V.L., Oat Lipids, Cereal Chem. 55:591–597 (1978).

    CAS  Google Scholar 

  11. Molteberg, E.L., G. Vogt, A. Nilsson, and W. Frølich, Effects of Storage and Heat Processing on the Content and Composition of Free Fatty Acids in Oats, Ibid.:88–93 (1995).

    CAS  Google Scholar 

  12. Saastamoinen, M., S. Plaami, and J. Kumpulainen, Genetic and Environmental Variation in β-Glucan Content of Oats Cultivated or Tested in Finland, J. Cereal Sci. 16:279–290 (1992).

    Article  CAS  Google Scholar 

  13. Saastamoinen, M., J. Kumpulainen, and S. Nummela, Genetic and Environmental Variation in Oil Content and Fatty Acid Composition of Oats, Cereal Chem. 66:296–300 (1989).

    CAS  Google Scholar 

  14. Hutchinson, J.B., and H.F. Martin, The Chemical Composition of Oats. I. The Oil and Free Fatty Acid Content of Oats and Groats, J. Agric. Sci. 45:411–418 (1955).

    Article  CAS  Google Scholar 

  15. AACC Committee Adopts Oat Bran Definition, Cereal Foods World 34:1033–1034 (1989).

    Google Scholar 

  16. Heydanek, M.G., and R.J. McGorrin, Gas Chromatography-Mass Spectroscopy Investigations on the Flavor Chemistry of Oat Groats, J. Agric. Food Chem. 29:950–954 (1981).

    Article  CAS  Google Scholar 

  17. Holman, R.T., Progress in Chemistry of Fats and Other Lipids, Pergamon Press, New York, 1972.

    Google Scholar 

  18. Min, D.B., and T.H. Smouse, Flavor Chemistry of Fats and Oils, American Oil Chemists’ Society, Champaign, 1985.

    Google Scholar 

  19. Supran, M.K., Lipids as a Source of Flavor, ACS Symposium Series 75, American Chemical Society, Washington, DC, 1978, pp. 1–121.

    Google Scholar 

  20. Heydanek, M.G., and R.J. McGorrin, Oat Flavor Chemistry: Principles and Prospects, in Oats: Chemistry and Technology, edited by F.H. Webster, American Association of Cereal Chemists, St. Paul, 1986, pp. 335–369.

    Google Scholar 

  21. Gansmann, W., and K. Vorwerck, Oat Milling, Processing and Storage, in The Oat Crop, edited by R.W. Welch, Chapman and Hall, London, 1995, pp. 369–408.

    Google Scholar 

  22. Fors, S.M., and P. Schlich, Flavor Composition of Oil Obtained from Crude and Roasted Oats, ACS Symposium Series 409, American Chemical Society, Washington, D.C., 1989, pp. 121–131.

    Google Scholar 

  23. Hodge, J.E., F.D. Mills, and B.E. Fisher, Compounds of Browned Flavor Derived from Sugar-Amine Reactions, Cereal Sci. Today 17:34–40 (1972).

    Google Scholar 

  24. Mauron, J., The Maillard Reaction in Food: A Critical Review from the Nutritional Standpoint, Prog. Food Nutr. Sci. 5:5–35 (1981).

    CAS  Google Scholar 

  25. Huang, T.C., L.J. Bruechert, T.G. Hartman, R.T. Rosen, and C.T. Ho, The Effect of Lipids and Carbohydrates on Thermal Generation of Volatiles from Commercial Zein, J. Agric. Food Chem. 35:985–990 (1987).

    Article  CAS  Google Scholar 

  26. Bruechert, L.J., Y. Zhang, T.C. Huang, T.G. Harman, R.T. Rosen, and C.T. Ho, Contribution of Lipids to Volatiles Generation in Extruded Corn-Based Model Systems, J. Food Sci. 53:1444–1447 (1988).

    Article  CAS  Google Scholar 

  27. Welch, R.W., The Development of Rancidity in Husked and Naked Oats After Storage Under Various Conditions, J. Sci. Food. Agric. 28:269–274 (1977).

    Article  Google Scholar 

  28. Biermann, U., A. Wittmann, and W. Grosch, Occurrence of Bitter Tasting Hydroxy Fatty Acids in Oats and Wheat, Fette Seifen Anstrichm. 82:236–240 (1980).

    Article  CAS  Google Scholar 

  29. Liukkonen, K.H., A. Montfoort, and S.V. Laakso, Water-Induced Lipid Changes in Oat Processing, J. Agric. Food Chem. 40:126–130 (1992).

    Article  CAS  Google Scholar 

  30. Frey, K.J., and E.G. Hammond, Genetics, Characteristics, and Utilization of Oil in Caryopses of Oat Species, J. Am. Oil Chem. Soc. 52:358–362 (1975).

    Article  CAS  Google Scholar 

  31. Miller, S.S., R.G. Fulcher, and I. Altosaar, Evaluation of 4-Methylumbelliferyl Heptanoate as a Substrate for Oat Lipase, J. Cereal Sci. 10:61–68 (1989).

    Article  CAS  Google Scholar 

  32. Lee, I., and E.G. Hammond, Oat Caryopses as a Natural Lipase Bioreactor, J. Am. Oil Chem. Soc. 67:761–765 (1990).

    Article  CAS  Google Scholar 

  33. Ekstrand, B., I. Gangby, and G. Åkesson, Lipase Activity in Oats—Distribution, pH Dependence, and Heat Inactivation, Cereal Chem. 69:379–381 (1992).

    CAS  Google Scholar 

  34. O’Conner, J., H.J. Perry, and J.L. Harwood, A Comparison of Lipase Activity in Various Cereal Grains, J. Cereal Sci. 16:153–163 (1992).

    Article  Google Scholar 

  35. Matlashewski, G.J., A.A. Urquhart, M.R. Sahasrabudhe, and I. Altosaar, Lipase Activity in Oat Flour Suspensions and Soluble Extracts, Cereal Chem. 59: 418–422 (1982).

    CAS  Google Scholar 

  36. Urquhart, A.A., C.A. Brumell, I. Altosaar, G.J. Matlashewski, and M.R. Sahasrabudhe, Lipase Activity in Oats During Maturation and Germination, Ibid.:105–108 (1984).

    CAS  Google Scholar 

  37. Youngs, V.L., Oat Lipids and Lipid-Related Enzymes, in Oats: Chemistry and Technology, edited by F.H. Webster, American Association of Cereal Chemists, St. Paul, 1986, pp. 205–226.

    Google Scholar 

  38. Ekstrand, B., I. Gangby, G. Åkesson, U. Stöllman, H. Lingnert, and S. Dahl, Lipase Activity and Development of Rancidity in Oats and Oat Products Related to Heat Treatment During Processing, J. Cereal Sci. 17:247–254 (1993).

    Article  CAS  Google Scholar 

  39. Martin, H.F., Factors in the Development of Oxidative Rancidity in Ready-to-Eat Crisp Oat Flakes, J. Sci. Food. Agric. 9:817–824 (1958).

    Article  CAS  Google Scholar 

  40. Hammond, E.G., Oat Lipids, in Cereal Technology, edited by P.J. Barnes, Academic Press, London, 1983, pp. 331–352.

    Google Scholar 

  41. White, P.J., and L.S. Armstrong, Effect of Selected Oat Sterols on the Deterioration of Heated Soybean Oil, J. Am. Oil Chem. Soc. 63:525–529 (1986).

    Article  CAS  Google Scholar 

  42. Dimberg, L.H., O. Theander, and H. Lingnert, Avenanthramides—A Group of Phenolic Antioxidants in Oats, Cereal Chem. 70:637–641 (1993).

    CAS  Google Scholar 

  43. Xing, Y.M., and P.J. White, Identification and Function of Antioxidants from Oat Groats and Hulls, J. Am. Oil Chem. Soc. 74:303–307 (1997).

    Article  CAS  Google Scholar 

  44. Heimann, W., K.H. Franzen, A. Rapp, and H.Z. Ullemeyer, Radio Gas Chromatographic Analysis of Volatile Aldehydes Originating from Soybean and Oat Lipoxygenase Linoleic Acid Oxidation, Z. Lebensm. Unters. Forsch. 159:1–5 (1975).

    Article  CAS  Google Scholar 

  45. Heydanek, M.G., and R.J. McGorrin, Gas Chromatography-Mass Spectroscopy Identification of Volatiles from Rancid Oat Groats, J. Agric. Food Chem. 29:1093–1095 (1981).

    Article  CAS  Google Scholar 

  46. Molteberg, E.L., E.M. Magnus, J.M. Bjørge, and A. Nilsson, Sensory and Chemical Studies of Lipid Oxidation in Raw and Heat-Treated Oat Flours, Cereal Chem. 73:579–587 (1996).

    CAS  Google Scholar 

  47. Fritsch, C.W., and J.A. Gale, Hexanal as a Measure of Rancidity in Low Fat Foods, J. Am. Oil Chem. Soc. 54:225–228 (1977).

    Article  CAS  Google Scholar 

  48. Karkalas, J., R.F. Tester, and W.R. Morrison, Properties of Damaged Starch Granules. I. Comparison of a Micromethod for the Enzymic Determination of Damaged Starch with the Standard AACC and Farrand Methods, J. Cereal Sci. 16:237–251 (1992).

    Article  CAS  Google Scholar 

  49. Nierle, W., and A.W. El-Bayâ, Lipids and Rheological Properties of Starch. I. The Effect of Fatty Acids, Monoglycerides and Monoglyceride Ethers on Pasting Temperature and Viscosity of Wheat Starch, Starch/Staerke 42:268–270 (1990).

    Article  CAS  Google Scholar 

  50. Morrison, W.R., and R.F. Tester, Chemical and Physical Factors That Affect the Gelatinisation and Swelling of Cereal Starches, Cereals International, Proceedings of a Conference, Brisbane, Queensland, Australia, 1991, pp. 135–138.

    Google Scholar 

  51. Wang, L.Z., and P.J. White, Functional Properties of Oat Starches and Relationships Among Functional and Structural Characteristics, Cereal Chem. 71:451–458 (1994).

    CAS  Google Scholar 

  52. Wang, L.Z., and P.J. White, Structure and Physicochemical Properties of Starches from Oats with Different Lipid Contents, Ibid.:443–450 (1994).

    CAS  Google Scholar 

  53. Muenzing, K., DSC Studies of Starch in Cereal and Cereal Products, Thermochim. Acta 193:441–448 (1991).

    Article  CAS  Google Scholar 

  54. Hartunian-Sowa, M., and P.J. White, Characterisation of Starch Isolated from Oat Groats with Different Amount of Lipid, Cereal Chem. 69:521–527 (1992).

    Google Scholar 

  55. Tester, R.F., and J. Karkalas, Swelling and Gelatinization of Oat Starches,:271–277 (1996).

    CAS  Google Scholar 

  56. Doublier, J.L., D. Paton, and G. Llamas, A Rheological Investigation of Oat Starch Pastes, Ibid.:21–26 (1987).

    CAS  Google Scholar 

  57. Hoover, R., and T. Vasanthan, Studies on Isolation and Characterisation of Starch from Oat Grains, Carbohydr. Polym. 19:285–297 (1992).

    Article  CAS  Google Scholar 

  58. Gibiñski, M., M. Palasiñski, and P. Tomasik, Physicochemical Properties of Defatted Oat Starch, Starch/Staerke 45:354–357 (1993).

    Article  Google Scholar 

  59. Hoover, R., and S.P.J.N. Senanayake, Composition and Physicochemical Properties of Oat Starches, Food Res. Int. 29:15–26 (1996).

    Article  CAS  Google Scholar 

  60. Cooke, D., and M.J. Gidley, Loss of Crystalline and Molecular Order During Starch Gelatinization: Origin of the Enthalpic Transition, Carbohydr. Res. 227:103–112 (1992).

    Article  CAS  Google Scholar 

  61. Gudmundsson, M., and A.C. Eliasson, Some Physico-Chemical Properties of Oat Starches Extracted from Varieties with Different Oil Content, Acta Agric. Scand. 39:101–111 (1989).

    Article  CAS  Google Scholar 

  62. Forsberg, R.A., V.L. Youngs, and H.L. Shands, Correlations Among Chemical and Agronomic Characteristics in Certain Oat Cultivars and Selections, Crop Sci. 14:221–224 (1974).

    Article  CAS  Google Scholar 

  63. de La Roche, I.A., V.D. Burrows, and R.I.H. McKenzie, Variation in Lipid Composition Among Strains of Oats, Ibid.:145–148 (1977).

    Article  Google Scholar 

  64. Åman, P., The Variation in Chemical Composition of Swedish Oats, Acta Agric. Scand. 37:347–352 (1987).

    Article  Google Scholar 

  65. Youngs, V.L., M, Püskülcü, and R.R. Smith, Oat Lipids. I. Composition and Distribution of Lipid Components in Two Oat Cultivars, Cereal Chem. 54:803–812 (1977).

    CAS  Google Scholar 

  66. Sahasrabudhe, M.R., Lipid Composition of Oats, J. Am. Oil Chem. Soc. 56:80–84 (1979).

    Article  CAS  Google Scholar 

  67. Gullord, M., Oil and Protein Content and Its Relation to Other Characters in Oats (Avena sp.), Acta Agric. Scand. 30:216–218 (1980).

    Article  CAS  Google Scholar 

  68. Karow, R.S., and R.A. Forsberg, Oil Composition in Parental, F1 and F2 Populations of Two Oat Crosses, Crop Sci. 24:629–632 (1984).

    Article  Google Scholar 

  69. Brown, C.M., and A.N. Aryeetey, Maternal Control of Oil Content in Oats, Ibid.:190–191 (1973).

    Article  Google Scholar 

  70. Brown, C.N., and J.C. Craddock, Oil Content and Groat Weight of Entries in the World Oat Collection, Ibid.:514–515 (1972).

    Article  Google Scholar 

  71. Welch, R.W., A Micro-Method for the Estimation of Oil Content and Composition in Seed Crops, J. Sci. Food Agric. 28:635–638 (1977).

    Article  CAS  Google Scholar 

  72. Welch, R.W., Fatty Acid Composition of Grain from Winter and Spring Sown Oats, Barley and Wheat, Ibid.:429–435 (1975).

    Article  CAS  Google Scholar 

  73. Welch, R.W., and J.M. Leggett, Nitrogen Content, Oil Content and Oil Composition of Oat Cultivars (A. sativa) and Wild Avena Species in Relation to Nitrogen Fertility, Yield and Partitioning of Assimilates, J. Cereal Sci. 26:105–120 (1997).

    Article  CAS  Google Scholar 

  74. Bligh, E.G., and W.J. Dyer, A Rapid Method of Total Lipid Extraction and Purification, Can. J. Biochem. Physiol. 37:911–917 (1959).

    CAS  Google Scholar 

  75. Johansson, H., Lipid Content and Fatty Acid Composition in Barley and Oats, Sver. Utsaedesfoeren. Tidskr. 86:279–289 (1976).

    CAS  Google Scholar 

  76. Fors, S.M., and C.E. Eriksson, Characterization of Oils Extracted from Oats by Supercritical Carbon Dioxide, Lebensm. Wissens. Technol. 23:390–395 (1990).

    CAS  Google Scholar 

  77. Williams, P.C., and K.H. Norris, Quantitative Applications of Near-Infrared Reflectance Spectroscopy, in Near-Infrared Technology in the Agricultural and Food Industries, edited by P.C. Williams and K.H. Norris, American Association of Cereal Chemists, St. Paul, 1987, pp. 241–288.

    Google Scholar 

  78. Zwingelberg, H., and D. Meyer, Determination of Constituents of Oats and Other Raw Materials by Near IR Reflectance. Bestimmung von Inhaltsstoffen in Hafer und anderen Rohstoffen durch NIR, Getriede, Mehl und Brot. 38:274–279 (1984).

    Google Scholar 

  79. Krishnan, P.G., W.J. Park, K.D. Kephart, D.L. Reeves, and G.L. Yarrow, Measurement of Protein and Oil Content of Oat Cultivars Using Near-Infrared Reflectance Spectroscopy, Cereal Foods World 39:105–108 (1994).

    CAS  Google Scholar 

  80. Williams, P.C., and D.C. Sobering, Comparison of Commercial Near Infrared Transmittance and Reflectance Instruments for Analysis of Whole Grains and Seeds, J. Near Infrared Spectrosc. 1:25–32 (1993).

    Article  CAS  Google Scholar 

  81. Ngeh-Ngwainbi, J., J. Lin, A. Chandler, C. Bannon, K. Carr, C. Condra, R. Fagerle, R. Fein, J. Fusnacht, T. Graff, A. Hussein, A. Kanno, N. Kraft, D. Kraus, D. Marcuson, B. Mitchell, L. Oehrl, P. Oles, S. Patzer, P. Sackett, S. Salata, D. Buick, A. Sinclair, C. Wo, P. Scheelings, M. Sudler, D. Sullivan, A. Williams, and L. Zygmunt, Determination of Total, Saturated, Unsaturated, and Monounsaturated Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography: Collaborative Study, J. AOAC Int. 80:359–372 (1997).

    CAS  Google Scholar 

  82. Wicklund, T., and E.M. Magnus, Effect of Extrusion Cooking on Extractable Lipids and Fatty Acid Composition in Sifted Oat Flour, Cereal Chem. 74:326–329 (1997).

    Article  CAS  Google Scholar 

  83. Welch, R.W., M.V. Hayward, and D.I.H. Jones, The Composition of Oat Husk and Its Variation Due to Genetic and Other Factors, Ibid.:417–426 (1983).

    Google Scholar 

  84. Peterson, D.M., Composition and Nutritional Characteristics of Oat Grain and Products, in Oat Science and Technology, edited by H.G. Marshall and M.E. Sorrells, American Society of Agronomy, Inc. and Crop Science Society of America, Inc., Madison, 1992, pp. 265–292.

    Google Scholar 

  85. Price, P.B., and J. Parsons, Distribution of Lipids in Embryonic Axis, Bran-Endosperm, and Hull Fractions of Hulless Barley and Hulless Oat Grain, J. Agric. Food Chem. 27:813–815 (1979).

    Article  CAS  Google Scholar 

  86. Liukkonen, K., A. Kaukovirta-Norja, and S. Laakso, Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour, J. Cereal Sci. 17:255–265 (1993).

    Article  CAS  Google Scholar 

  87. Liukkonen, K.H., T. Johnsson, and S. Laakso, Alkaline Sensitivity of Lipase Activity in Oat Flour: Factors Contributing to Inhibition, Ibid.:79–85 (1995).

    Article  CAS  Google Scholar 

  88. Acker, V.L., and G. Becker, Recent Studies on Lipids of Starches. Part I. Lipids of Various Types of Starch and Their Binding to Amylose, Starch/Staerke 23:419–424 (1971).

    Article  CAS  Google Scholar 

  89. Youngs, V.L., Extraction of a High-Protein Layer from Oat Groat Bran and Flour, J. Food Sci. 39:1045–1046 (1974).

    Article  Google Scholar 

  90. Morrison, W.R., T.P. Milligan, and M.N. Azudin, A Relationship Between the Amylose and Lipid Contents of Starches from Diploid Cereals, J. Cereal Sci. 2:257–271 (1984).

    Article  CAS  Google Scholar 

  91. Morrison, W.R., R.V. Law, and C.E. Snape, Evidence for Inclusion Complexes of Lipids with V-Amylose in Maize, Rice and Oat Starches, Ibid.:107–109 (1993).

    Article  CAS  Google Scholar 

  92. Hoover, R., and T. Vasanthan, The Effect of Annealing on the Physicochemical Properties of Wheat, Oat, Potato and Lentil Starches, J. Food Biochem. 17:303–325 (1994).

    Article  CAS  Google Scholar 

  93. Shamekh, S., P. Forssell, and K. Poutanen, Solubility Pattern and Recrystallization Behavior of Oat Starch, Starch/Staerke 46:129–133 (1994).

    Article  CAS  Google Scholar 

  94. Morrison, W.R., Lipids in Cereal Starches: A Review, J. Cereal Sci. 8:1–15 (1988).

    Article  CAS  Google Scholar 

  95. Paton, D., Differential Scanning Calorimetry of Oat Starch Pastes, Cereal Chem. 64:394–399 (1987).

    CAS  Google Scholar 

  96. Tester, R.F., and W.R. Morrison, Swelling and Gelatinization of Cereal Starches. III: Some Properties of Waxy and Normal Nonwaxy Barley Starches, Ibid.:654–658 (1992).

    CAS  Google Scholar 

  97. Morrison, W.R., Starch Lipids: A Reappraisal, Starch/Staerke 33:408–410 (1981).

    Article  CAS  Google Scholar 

  98. Morrison, W.R., Lipids in Cereal Starches, in New Approaches to Research on Cereal Carbohydrates, edited by R.D. Hill and L. Munck, Elsevier, Amsterdam, 1985, pp. 61–70.

    Google Scholar 

  99. Liukkonen, K., and S. Laakso, Characterization of Internal and Surface Lipids of Oat Starches from Two Isolation Processes, Starch/Staerke 44:128–132 (1992).

    Article  CAS  Google Scholar 

  100. Forssell, P., R. Kervinen, M. Alkio, and K. Poutanen, Comparison of Methods for Separating Polar Lipids from Oat Oil, Fett Wissen. Technol. 94:355–358 (1992).

    Article  CAS  Google Scholar 

  101. Knights, B.A., Comparison of the Grain Sterol Fractions of Cultivated and Wild Oat Species, Phytochemisty 7:2067–2068 (1968).

    Article  CAS  Google Scholar 

  102. Stryer, L., Biochemistry, W.H. Freeman and Co., San Francisco, 1975, pp. 401–431.

    Google Scholar 

  103. Thro, A.M., K.J. Frey, and E.G. Hammond, Inheritance of Fatty Acid Composition in Oat (Avena sativa L.) Caryopses, Qualitas Plantarum Plant Foods for Human Nutrition 32:29–36 (1983).

    Article  CAS  Google Scholar 

  104. Hoover, R., G. Swamidas, L.S. Kok, and T. Vasanthan, Composition and Physicochemical Properties of Starch from Pearl Millet, Food Chem. 56:355–367 (1996).

    Article  CAS  Google Scholar 

  105. Zhou, M.X., K. Robards, M. Glennie-Holmes, and S. Helliwell, Fatty Acid Composition of Lipids of Australian Oats, J. Cereal Sci. 28:311–319 (1998).

    Article  CAS  Google Scholar 

  106. Lapveteläinen, A., E. Puolanne, and H. Salovaara, High-Protein Oat Flour Functionality Assessment in Bread and Sausage, J. Food Sci. 59:1081–1085 (1994).

    Article  Google Scholar 

  107. Thro, A.M., K.J. Frey, and E.G. Hammond, Inheritance of Palmitic, Oleic, Linoleic, and Linolenic Fatty Acids in Groat Oil of Oats, Crop Sci. 25:40–44 (1985).

    Article  CAS  Google Scholar 

  108. Brown, C.M., E.J. Weber, and C.M. Wilson, Lipid and Amino Acid Composition of Developing Oats, Ibid.:488–491 (1970).

    Article  CAS  Google Scholar 

  109. Nik-Khah, A., K.H. Hoppner, F.W. Sosulski, B.D. Owen, and K.K. Wu, Variation in Proximate Fractions and B-Vitamins in Saskatchewan Feed Grains, Can. J. Anim. Sci. 52:407–417 (1972).

    Article  CAS  Google Scholar 

  110. Saastamoinen, M., Oil Content and Fatty Acid Composition of Oats, Ann. Agric. Fenn. 26:195–200 (1987).

    CAS  Google Scholar 

  111. Youngs, V.L., and R.A. Forsberg, Protein-Oil Relations in Oats, Crop Sci. 19:798–802 (1979).

    Article  Google Scholar 

  112. Beringer, H., An Approach to the Interpretation of the Effect of Temperature on Fatty Acid Biosynthesis in Developing Seeds, Z Pflanzenernaehr. Bodenkd. 128:115–122 (1971).

    Article  CAS  Google Scholar 

  113. Beringer, H., Influence of Temperature and Seed Ripening on the in vivo Incorporation of Carbon-14C Dioxide into the Lipids of Oat Grains, Plant Physiol. 48:433–436 (1971).

    Article  CAS  Google Scholar 

  114. Humphreys, D.G., D.L. Smith, and D.E. Mather, Nitrogen Fertilizer and Seeding Date Induced Changes in Protein, Oil and β-Glucan Contents of Four Oat Cultivars, J. Cereal Sci. 20:283–290 (1994).

    Article  CAS  Google Scholar 

  115. Jahn-Deesbach, W., R. Marquard, and A. Schipper, Genetischand unweltbedigte Unterschiede der Fettsa im Haferfett, Z. Acker Pflanzenbau. 133:36–46 (1971).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. School of Science and Technology, Wagga, Charles Sturt University, 2678, Wagga

    Meixue Zhou, Kevin Robards & Stuart Helliwell

  2. NSW Agriculture, Wagga, Wagga Wagga Agricultural Institute, 2650, Wagga, Australia

    Malcolm Glennie-Holmes

Authors
  1. Meixue Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kevin Robards
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Malcolm Glennie-Holmes
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Stuart Helliwell
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Kevin Robards.

About this article

Cite this article

Zhou, M., Robards, K., Glennie-Holmes, M. et al. Oat lipids. J Amer Oil Chem Soc 76, 159–169 (1999). https://doi.org/10.1007/s11746-999-0213-1

Download citation

  • Received:

  • Accepted:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-999-0213-1

Key Words

Search

Navigation