QUALITATIVE EVALUATION OF TWO VARIETIES OF OATS

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BAHRAMI M.; GHARACHORLOO M.; SHABANI SH.; HEMASI A.H.

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Journal: Journal of Food Technology and Nutrition Year:2012 | Volume:9 | Issue:4 (36) Page(s): 29-38

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Title

QUALITATIVE EVALUATION OF TWO VARIETIES OF OATS

Author(s)

BAHRAMI M. | GHARACHORLOO M. | SHABANI SH. | HEMASI A.H. | Issue Writer Certificate

Keywords

FATTY ACID COMPOSITIONQ2

NONSAPONIFIABLE MATTERQ2

OATQ3

OILQ2

Abstract

Introduction: Recent years, OATs (Avena sativa L.) have shown a potential as a source of edible OIL. A number of surveys report a wide range (6-18%) of OIL concentrations in OATs. It has also been indicated that OIL contents are under genetic control suggesting that the OIL content might be increased.Materials and Methods: Two samples of OATs (Avena sativa L. and Avena chinensis) were examined. The OIL was extracted from the samples with n- Hexan by the application of soaking procedure. Physical and chemical tests consisting of FATTY ACID COMPOSITION, iodine value, saponification value, color, peroxide value and induction period determination were carried out on the OILs. The NONSAPONIFIABLE MATTER of the OILs were fractionated into a number of chemical classes of compounds namely sterols, tocopherols and hydrocarbons by thin layer chromatography. Identification of tocopherols and sterols were carried out by High Pressure Liquid Chromatography and Gas Choromatography respectively.Results: The OIL extracted from the samples of OATs ranged from 10.03 to 10.13%. Eight fatty acids were identified. Oleic, linoleic and palmitic acids contributed more than 94% of the total fatty acids. OAT OIL contained significant amounts of tocopherols.a-Tocopherol was the predominant tocopherol and traces of tocotrienols, g- and β- tocopherols were detected. Gas chromatogram of the sterol fraction indicates the presence ofβ - sitosterol, Δ5- avena sterol, campesterol, stigmasterol, Δ7- avena sretol, Δ7- stigma stenol, Δ5, 24- stigma stadienol, clerosterol and some others.Conclusion: The results except for the concentration of NONSAPONIFIABLE MATTER showed that there were not significant differences between the two varieties.

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References

FATTY ACID PROFILES OF 80 VEGETABLE OILS WITH REGARD TO THEIR NUTRITIONAL POTENTIAL

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APA: Copy

BAHRAMI, M., GHARACHORLOO, M., SHABANI, SH., & HEMASI, A.H.. (2012). QUALITATIVE EVALUATION OF TWO VARIETIES OF OATS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 9(4 (36)), 29-38. SID. https://sid.ir/paper/143316/en

Vancouver: Copy

BAHRAMI M., GHARACHORLOO M., SHABANI SH., HEMASI A.H.. QUALITATIVE EVALUATION OF TWO VARIETIES OF OATS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2012;9(4 (36)):29-38. Available from: https://sid.ir/paper/143316/en

IEEE: Copy

M. BAHRAMI, M. GHARACHORLOO, SH. SHABANI, and A.H. HEMASI, “QUALITATIVE EVALUATION OF TWO VARIETIES OF OATS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 9, no. 4 (36), pp. 29–38, 2012, [Online]. Available: https://sid.ir/paper/143316/en

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