Long-term storage of oat (Avena sativa) flour – an investigation of hydrolytic and oxidative rancidification
Dahlgren, Lars LU ; Jaison, Chinnu Ann ; Lindberg Yilmaz, Jenny LU ; Olsson, Olof LU ; Tullberg, Cecilia LU
and Marmon, Sofia
LU
(2026)
In Food Chemistry
506.
- Abstract
Oats ( Avena sativa ) are commonly kilned to inactivate native lipases, yet the impact of kilning on the storability of oats is not fully understood. In this study the impact of kilning on five different oat varieties during 12 months of continuous storage was investigated. The study included three commercial oat varieties with different lipid contents, and two novel oat lines selected for decreased lipase activity. We show that over the storage time studied, the free fatty acid (FFA) content increased to 80% of total lipid content for non-kilned oats independent of the initial lipase activity. Initial lipase activity did not correlate with FFA formation or lipid oxidation in the non-kilned material, indicating that significantly lower... (More)
Oats ( Avena sativa ) are commonly kilned to inactivate native lipases, yet the impact of kilning on the storability of oats is not fully understood. In this study the impact of kilning on five different oat varieties during 12 months of continuous storage was investigated. The study included three commercial oat varieties with different lipid contents, and two novel oat lines selected for decreased lipase activity. We show that over the storage time studied, the free fatty acid (FFA) content increased to 80% of total lipid content for non-kilned oats independent of the initial lipase activity. Initial lipase activity did not correlate with FFA formation or lipid oxidation in the non-kilned material, indicating that significantly lower lipase activities than in the studied lines is needed to allow minimization of the heat inactivation. Remarkedly, it was found that the pattern of formation of hydroxylated fatty acids was significantly impacted by kilning.
(Less)
- author
- Dahlgren, Lars
LU
; Jaison, Chinnu Ann
; Lindberg Yilmaz, Jenny
LU
; Olsson, Olof
LU
; Tullberg, Cecilia
LU
and Marmon, Sofia
LU
- organization
- publishing date
- 2026-03
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Avena sativa, Hydrolysis, Kilning, Lipase, Lipids, Oats, Oxidation
- in
- Food Chemistry
- volume
- 506
- article number
- 148160
- publisher
- Elsevier
- external identifiers
-
- pmid:41619683
- scopus:105028965684
- ISSN
- 0308-8146
- DOI
- 10.1016/j.foodchem.2026.148160
- language
- English
- LU publication?
- yes
- id
- 9ddeddb9-8d48-4584-91e3-a5e2d349b0e2
- date added to LUP
- 2026-02-18 11:42:06
- date last changed
- 2026-05-28 02:02:34
@article{9ddeddb9-8d48-4584-91e3-a5e2d349b0e2,
abstract = {{<p>Oats ( Avena sativa ) are commonly kilned to inactivate native lipases, yet the impact of kilning on the storability of oats is not fully understood. In this study the impact of kilning on five different oat varieties during 12 months of continuous storage was investigated. The study included three commercial oat varieties with different lipid contents, and two novel oat lines selected for decreased lipase activity. We show that over the storage time studied, the free fatty acid (FFA) content increased to 80% of total lipid content for non-kilned oats independent of the initial lipase activity. Initial lipase activity did not correlate with FFA formation or lipid oxidation in the non-kilned material, indicating that significantly lower lipase activities than in the studied lines is needed to allow minimization of the heat inactivation. Remarkedly, it was found that the pattern of formation of hydroxylated fatty acids was significantly impacted by kilning.</p>}},
author = {{Dahlgren, Lars and Jaison, Chinnu Ann and Lindberg Yilmaz, Jenny and Olsson, Olof and Tullberg, Cecilia and Marmon, Sofia}},
issn = {{0308-8146}},
keywords = {{Avena sativa; Hydrolysis; Kilning; Lipase; Lipids; Oats; Oxidation}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Food Chemistry}},
title = {{Long-term storage of oat (Avena sativa) flour – an investigation of hydrolytic and oxidative rancidification}},
url = {{http://dx.doi.org/10.1016/j.foodchem.2026.148160}},
doi = {{10.1016/j.foodchem.2026.148160}},
volume = {{506}},
year = {{2026}},
}