Submitted to: Lipid Technology
Publication Type: Trade journal
Publication Acceptance Date: 4/20/2002
Publication Date: 5/1/2002
Citation: Peterson, D.M. 2002. Oat lipids. Lipid Technology. 14:56-59. Interpretive Summary:
Technical Abstract: Oat has a higher lipid concentration than other cereals, and the lipid concentration is genetically controlled and highly heritable. Millers prefer low lipid oats, to minimize both storage problems and fat calories in food products, whereas for animal feed, high-lipid oat is preferred because of the high energy density of the lipid component. Oat could potentially be produced oat as an oil crop for several reasons: it can be genetically modified to contain high lipid concentrations; oat lipids are high in oleic acid, which is preferred for human nutrition; the polar lipid fraction has good emulsifying properties, that are useful in food formulations and cosmetics; and oat oil contains antioxidants that may provide stability and enhance its use in skin-care products.