Investigation of Oil Extracted from Roasted and Unroasted Oats with Use of Chemometrics

One of the beneficial components of oats is oil that is rich in fatty acids and has excellent health and technological potential. During thermal processing, the oil is prone to chemical changes, both beneficial and adverse. One such processing method is roasting, which involves heating the product uniformly at a temperature below its melting point. The primary objective is to evaluate and report with statistical models how the chemical changes that occur during the roasting of whole oat grains affect the properties and quality of the oil found in the oat grains. To achieve this goal, a pressure differential scanning calorimeter, infrared spectroscopy calorimetric bomb, and gas chromatography were used. Using chemometric methods, the spectral data were combined with calorimetric data, automatic titration data, and chromatographic data. The discriminant and reference models of high statistical significance were calibrated and validated to rapidly and robustly evaluate the properties of oat oil and the changes that occurred due to the roasting process. It has been shown that roasting oat grains increases the oxidative stability of the oil contained in grains. The acid and peroxide values of oil extracted from roasted oat grains are lower than those determined for oil from fresh oat grains. The composition of fatty acids was not statistically significantly affected by the roasting process of oat grains.