Comparison of Methods for Separating Polar Lipids from Oat Oil

Forssell, Pirkko; Kervinen, Riitta; Alkio, Martti; Poutanen, Kaisa

doi:10.1002/lipi.19920940909

Cited by 11 publications

(9 citation statements)

References 10 publications

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“…Crude soya lecithin was kindly donated by Mildola (Kantvik, Finland). Oat oil was extracted from oats (cv Veli) using propan-2-ol as the solvent (Forssell et al 1992).…”

Section: Methodsmentioning

confidence: 99%

“…Oil was removed from crude soya lecithin by washing several times with acetone at ]5¡C. The non-polar lipids from oat oil were removed by extraction with supercritical (Forssell et al 1992). The total phos-CO 2 pholipid contents of the oil-free soya and oat lecithins based on analysis of the phosphorus content were about 90% and 40%, the remainder being most probably glycolipids.…”

Section: Ecithins and Their Hydrolysis Productsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking

Forssell

Shamekh

Härkönen

et al. 1998

J. Sci. Food Agric.

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The effects of oat and soya lecithins and their hydrolysates on crystallisation of wheat starch gel and on bread structure were studied. In baking studies the lecithins were compared with commonly used commercial emulsifiers. Soya lecithin hydrolysate retarded starch gel crystallisation and bread staling as effectively as the best commercial emulsifiers. The oat lecithins were interesting. They did not affect significantly the starch gel crystallisation but both of them retarded bread staling much more effectively than the soya lecithin. Oat lecithins were as good as the commercial Amidan indicating that glycolipids in oat lecithins slowed bread staling. © 1998 SCI.

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“…Crude soya lecithin was kindly donated by Mildola (Kantvik, Finland). Oat oil was extracted from oats (cv Veli) using propan-2-ol as the solvent (Forssell et al 1992).…”

Section: Methodsmentioning

confidence: 99%

Section: Ecithins and Their Hydrolysis Productsmentioning

confidence: 99%

Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking

Forssell

Shamekh

Härkönen

et al. 1998

J. Sci. Food Agric.

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show abstract

“…Oat sterols have also been reported to have antioxidative properties (White andArmstrong 1986, Kahlon 1989). Forssell et al (1992) reported that oat lecithin is a better antioxidant than soy or turnip rape lecithin. Emmons et al (1999) found that the total phenolic content of oat was significantly correlated with antioxidant activity, measured by β-carotene bleaching.…”

Section: Total Antioxidant Activitymentioning

confidence: 99%

Germination: a means to improve the functionality of oat

Kaukovirta-Norja¹,

Wilhelmson²,

Poutanen³

2008

AFSci

Self Cite

116

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The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics.

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“…Sample (10-20 mg) was dissolved in a mixture of 0.6 mL chloroform-d 1 and 0.3 mL methanol-d 4 and transferred to an NMR tube (5 mm o.d. ).…”

Section: Methodsmentioning

confidence: 99%

“…Oat oil and fractions thereof have interesting physical, nutritional, and dermatological properties, and can find many uses in the food, cosmetics, and pharmaceutical industries (4)(5)(6).…”

mentioning

confidence: 99%

Characterization of N‐acylphosphatidylethanolamine and acylphosphatidylglycerol in oats

Holmbäck

Karlsson

Arnoldsson³

2001

Lipids

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Two polar lipid classes, both with three acyl groups, were isolated from an extract of oats and characterized by nuclear magnetic resonance spectroscopy, electrospray mass spectrometry (MS), and electron ionization MS (EIMS). Distortionless enhancement by polarization transfer (DEPT) and the two-dimensional correlation experiments 1H-detected heteronuclear multiple quantum coherence spectroscopy, heteronuclear multiple bond correlation spectroscopy, double quantum filtered correlation spectroscopy, and total correlation spectroscopy provided sufficient information for determination of the structure of the two lipid classes. The polar lipid classes were found to be N-acylphosphatidylethanolamine [1,2-diacyl-sn-glycero-3-phospho-(N-acyl)-1'-ethanolamine; N-acyl-PE] and acylphosphatidylglycerol [1,2-diacyl-sn-glycero-3-phospho-(3'-acyl)-1'-sn-glycerol]. High-performance liquid chromatography with electrospray ionization MS (HPLC-ESMS) and with electrospray ionization tandem MS (HPLC-MS/MS) were utilized for the separation and subsequent determination of molecular species. With HPLC-ESMS, ions of deprotonated molecules were obtained and with HPLC-MS/MS carboxylate ions (representing acyl groups) were obtained as well as other structurally significant ions. Fifty molecular species of N-acylphosphatidylethanolamine and 24 molecular species of acylphosphatidylglycerol were found, with a molecular mass range of 924-1032 Da and 959-1035 Da, respectively. Identification of the fatty acid isomers, as picolinyl ester derivatives, was done with gas chromatography with EIMS. Three isomers of 16:1 fatty acids were found in N-acyl-PE, and their double bond positions were determined to 6, 9, and 11 with a relative abundance of 4:10:1.

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Comparison of Methods for Separating Polar Lipids from Oat Oil

Cited by 11 publications

References 10 publications

Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking

Effects of native and enzymatically hydrolysed soya and oat lecithins in starch phase transitions and bread baking

Germination: a means to improve the functionality of oat

Characterization of N‐acylphosphatidylethanolamine and acylphosphatidylglycerol in oats

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