A Study On The Extraction, Antioxidant Activity And Application Of Oat Oil

The extraction processing of oat oil was discussed. The physical-chemicalproperties as well as the composition of crude oat oil （COO） and refined oat oil（ROO） were analyzed. And the antioxidant activity of oat oil was also investigated.Then COO was added to high oil cake partly instead of margarine, and theinfluences of oat oil on the quality and preservation period of the cake werestudied.Three extraction parameters including extraction temperature, length ofextraction time and extraction times were optimized by response surfacemethodology based on single factor investigations for achieving minimum residualoil rate of oat cake meal. The optimal extraction technology parameters were foundas follows: extraction temperature55℃; length of extraction time80min; andextraction times3times.Under the optimized conditions, the residual oil rate was0.654%which closed tothe predicted value of0.655%.Oat oil was refined by degumming and deacidification, and then thephysical-chemical properties and components of COO and ROO were analyzed.Theresults showed that oat oil had oat flavor, refractive index n²⁰approximately1.47,specific gravity about0.92, iodine value about100gI2/100g, saponification valuenearly190mgKOH/g and the content of the unsaponifiable matters about1%. Thequality of the oat oil was improved after refining, and had met the qualityrequirement of the edible vegetable oil. The content of unsaturated fatty acid of theoat oil was above80%. After refining, the content of unsaturated fatty acid wasimproved1.96%. The content of tocopherol for COO and ROO was142.8mg/kg and56.4mg/kg, respectively. The content of phospholipid for COO was14.159mg/g.The antioxidant activity of oat oil was investigated with different methods.Results demonstrated that oat oil showed some degrees of DPPH radical scavengingactivity, excellent scavenging efficiency on reducing power and Fe²⁺chelatingability, and powerfully protective effect on the lipid oxidation. Oat oil also exhibited strong scavenging activity of hydroxyl radical and superoxide anionradical. COO was stronger than ROO in ability of inhibition to lard oxidation,scavenging DPPH radical and superoxide anion radical ability, reducing power aswell as Fe²⁺chelating ability. The ability of inhibition to rice oil oxidation of COOwas almost equivalent to ROO in the same addition except0.02%addition, and ofROO was stronger than COO in the same addition during1mg/mL to3mg/mL.COO was partly replaced of the margarine added to high oil cake, and theeffect of the substitution of oat oil on the quality of the cake was analyzed. Resultsshowed that adding oat oil could significantly decrease the peroxide value of thecake and improve product quality without affecting the specific volume of the cake.The best substitution of the margarine was20%. The research on preservationperiod showed that oat oil could effectively prolong the cake shelf life.