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The chemical composition of oats I. The oil and free fatty acid content of oats and groats

Published online by Cambridge University Press:  27 March 2009

J. B. Hutchinson  and
H. F. Martin
J. B. Hutchinson
Affiliation:
Research Association of British Flour-Millers, St Albans
H. F. Martin
Affiliation:
Research Association of British Flour-Millers, St Albans
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Extract

The petroleum-ether extractable oil content of native oats (dry-weight basis) ranges 3·0–8·5%, and is chiefly dependent upon variety and kernel content (which is itself a varietal characteristic). That of the kernel, which comprises 64–81% of the grain by weight, is 4–11% with a spread of about 2·5% within the variety. The kernel contains in addition about 2·5% of more complex insoluble fatty material which is released on acid hydrolysis. The husk, on the other hand, contains only a few tenths of one per cent of petroleum-ether soluble oil together with about 1% of more complex material that can be released by acid hydrolysis.

Certain environments favour higher levels of oil content within all varieties whereas others favour lower levels; Scottish samples tend to be slightly higher in oil content than English samples of the same variety.

The free fatty acid content of the oil in the kernel ranges 3–10% for sound, viable grain; the value for any sample is more dependent on environment during cultivation, harvest and storage than on the variety. After the grain is milled or pulverized the free fatty acid content rises to much higher levels within a few days.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 45 , Issue 4 , April 1955 , pp. 411 - 418
Copyright
Copyright © Cambridge University Press 1955

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References

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