Analysis and composition of lipids in oats

Abstract

Oats are nutritious cereals rich in lipids and protein, and the health benefits of the oat beta-glucans have been widely recognized. The lipid composition of oats is unique, especially with account to the richness of polar lipids and diversity of glycolipids. The fatty acid content and composition of oat affects the nutritional quality and the stability of the lipids; the fatty acids in oats may also affect flavor attributes and functionality as a raw material in food products.

The aim of this study was to analyze the fatty acid composition of extracted oat lipids from samples of known cultivars and harvest years. The methods used were fractionation with silica column solid phase chromatograph, acid catalyzed methylation and analysis with gas chromatograph with flame ionization detector. Additional research included testing a method of oat lipid class analysis with high- performance liquid chromatograph– mass spectrometer with a lipid standard mixture and a test sample of oat.

The results of this study showed that over 94 % of the average fatty acids of oat lipids were comprised of linoleic, oleic and palmitic acids. The polar fractions contained a higher relative amount of linoleic acid than the neutral fraction, while the neutral fraction contained a higher relative amount of oleic acid.