A1 Refereed original research article in a scientific journal

Lipid and volatile profiles of Finnish oat batches of pure cultivars : Effect of storage on the volatile formation




AuthorsPuganen Anna, Damerau Annelie, Pöysä Marjo, Lampi Anna-Maija, Piironen Vieno, Yang Baoru, Linderborg Kaisa M.

PublisherElsevier

Publication year2024

JournalFood Chemistry

Journal name in sourceFood Chemistry

Article number139448

Volume451

ISSN0308-8146

eISSN1873-7072

DOIhttps://doi.org/10.1016/j.foodchem.2024.139448(external)

Web address https://doi.org/10.1016/j.foodchem.2024.139448(external)

Self-archived copy’s web addresshttps://research.utu.fi/converis/portal/detail/Publication/393352321(external)


Abstract
Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure cultivars grown in Finland during 2019 were extracted and fractionated into neutral and polar-rich lipids. Flour was stored for nine months, and profiles of volatiles and tocols were analyzed to reveal oxidative stability. The lipid content was 5.9–8.9 g per 100 g of flour [DW] and consisted of 78.7 ± 2.5 % neutral and 21.3 ± 2.5 % polar lipids. Palmitic (16 %), oleic (36 %), and linoleic (39 %) acids were the most abundant fatty acids. Neutral lipids had more oleic and less linoleic and palmitic acids than polar lipids. The fresh samples correlated with tocols, pentanal, 2-pentylfuran, 2-heptanone, nonanal, 2-butanone, and heptanal, while stored samples were associated with 3-octen-2-one, 2-octenal, hexanal, and octanal. Lipid composition and oxidative stability are essential factors for selecting oat batches for food applications.

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Last updated on 2024-26-11 at 22:05