Ma Feiyue, Dai Taotao, Guo Laichun, Wang Chunlong, Li Changhong, Li Chunhua, Chen Jun, Ren Changzhong
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
National Oat Improvement Center, Baicheng Academy of Agricultural Sciences, Baicheng 137000, China.
Foods. 2025 Jun 6;14(12):2007. doi: 10.3390/foods14122007.
The global oat harvest area occupied by China has been increasing annually. In this study, the fatty acid and triacylglycerol compositions, lipid concomitants, and antioxidant capacities of 16 oat oil cultivars in China were compared. All oat oils were found to be rich in unsaturated fatty acids (UFA), particularly oleic acid and linoleic acid. The main triacylglycerols in oat oil were first reported, including 1-palmitoyl-2-linoleoyl-3-oleyl-glycerol (PLO, 16.50-18.69%), 1,3-dioleoyl-2-linoleoyl-glycerol (OLO, 14.97-18.44%), and 1-palmitoyl-2,3-dioleoyl-glycerol (POO, 11.00-13.45%). Significant variations were observed among the cultivars in lipid concomitants, including tocochromanols (0-124.83 mg/kg), phytosterols (3380.94-5735.96 mg/kg), squalene (17.39-59.33 mg/kg), and polyphenols (255.47-513.99 mg GAE/kg). The antioxidant capacities of the different cultivars varied for DPPH (154.34-189.80 μmol VE/kg), ABTS (124.40-343.97 μmol VE/kg), and FRAP (834.32-2746.09 μmol VE/kg). Pearson correlation analysis showed a positive correlation between antioxidant capacity and the contents of polyphenols, squalene, and campesterol. Hierarchical cluster analysis classified the oat oils into distinct groups based on their phytosterol, polyphenol, monounsaturated fatty acids (MUFA), triacylglycerol, squalene, polyunsaturated fatty acid (PUFA), and tocochromanol contents. This study confirms that oat oil has potential as a functional oil and dietary supplement, and sheds light on the relationship between its nutritional quality and functionality, which may aid in the screening of beneficial oat oil cultivars.
中国占全球燕麦收获面积的比例逐年增加。在本研究中，对中国16个燕麦油品种的脂肪酸和三酰甘油组成、脂质伴随物及抗氧化能力进行了比较。结果发现，所有燕麦油都富含不饱和脂肪酸（UFA），尤其是油酸和亚油酸。首次报道了燕麦油中的主要三酰甘油，包括1-棕榈酰-2-亚油酰-3-油酰甘油（PLO，16.50 - 18.69%）、1,3-二油酰-2-亚油酰甘油（OLO，14.97 - 18.44%）和1-棕榈酰-2,3-二油酰甘油（POO，11.00 - 13.45%）。在脂质伴随物方面，不同品种间存在显著差异，包括生育酚（0 - 124.83毫克/千克）、植物甾醇（3380.94 - 5735.96毫克/千克）、角鲨烯（17.39 - 59.33毫克/千克）和多酚（255.47 - 513.99毫克没食子酸当量/千克）。不同品种的抗氧化能力在DPPH（154.34 - 189.80微摩尔维生素E/千克）、ABTS（124.40 - 343.97微摩尔维生素E/千克）和FRAP（834.32 - 2746.09微摩尔维生素E/千克）方面有所不同。Pearson相关性分析表明，抗氧化能力与多酚、角鲨烯和菜油甾醇含量之间呈正相关。层次聚类分析根据植物甾醇、多酚、单不饱和脂肪酸（MUFA）、三酰甘油、角鲨烯、多不饱和脂肪酸（PUFA）和生育酚含量将燕麦油分为不同的组。本研究证实燕麦油有作为功能性油脂和膳食补充剂的潜力，并揭示了其营养品质与功能之间的关系，这可能有助于筛选有益的燕麦油品种。
