Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source

Abstract

The oat oil composition is unique among cereals; however, the industrial exploitation of oat oil still needs more attention. The health claims authorized by the FDA and the EFSA have led to a significant increase in the industry’s interest in oats as an industrial crop. The current focus is put on the extraction of fibre/beta-glucan or oat proteins. In contrast, the fat present in oats and especially its functional components do not attract sufficient industrial attention. The paper presents a concise analysis of the current state of knowledge about the content and composition of oat oil (perceived as oil as product, not fat content) regarding oil extraction methods and analysis. The profound study suggests that oil separation should be obviously taken into account during oat fractionation for industrial products. Such an approach will be in agreement with sustainable management of natural resources and should be taken into account when planning full utilization of each plant crop.

Multiple Antioxidative and Bioactive Molecules of Oats (Avena sativa L.) in Human Health

“…Oleic and linoleic acid are nutritionally essential unsaturated fatty acids, and palmitic acid prevents peroxidation of fat, which causes toxicity and reduces the flavor of grains [ 31 , 32 ]. Thus, oats contain nutritionally excellent fat content and fatty acid composition [ 33 ]. However, depending on the use of the grain, it is necessary to evaluate the fat content in more detail.…”

Non-Invasive Single-Grain Screening of Proteins and Other Features by Combination of Near-Infrared Spectroscopy and Nuclear Magnetic Resonance

“…The main components in oats are starch (39-55%), dietary fiber (20-39%), proteins (9-16%), and lipids (2-18%), according to Banas et Harasym 2021 [3]. So far, previously reported results focused mainly on bulk measurement of mature grains for whole grains [4,10] and flour [11,12].…”

“…Oat (Avena sativa) is a robust, hardy crop domesticated over 3000 years ago [1,2]. It is widely used in modern agriculture, in particular for food and feed, due to its grain's high nutritional value [1,3,4]. The recently published full reference genome of oat [1] could allow new breeding approaches to prevent the presumed genetic diversity loss resulting in stagnating yield [2,5].…”

Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates

“…If a protein source has high oil content, it is highly likely that the oil concentrates into the derived protein products (e.g., protein concentrates and isolates), thereby comprising their shelf‐life stability. Therefore, de‐oiling is often necessary for high‐oil‐containing protein sources, such as canaryseed, oat, and quinoa that contains ~>5% oil in the seed (Abdel‐Aal et al, 2011; Banaś & Harasym, 2021; Banas et al, 2007; Koziol, 1993; Perera et al, 2021; Wejnerowska & Ciaciuch, 2018). Organic solvent de‐oiling is a common process in the oilseed industry and hexane, ethanol and isopropyl alcohol (IPA) are some of the major solvents used for this purpose (Russin et al, 2011).…”