Effects of Storage and Heat Processing on the Content and Composition of Free Fatty Acids in Oats

The effects of storage and heat processing on the content and composition of free fatty acids (FFA) in oats (Avena saliva L.) have been studied. Samples of three cultivars (Kapp, Mustang, and Svea) were stored at 30, 55, and 80% rh for 3.5 and 15.5 months before heat processing of hulled and dehulled grains. Results from gas chromatographic analysis of individual FFA were closely correlated (r = 0.962) with measurements of acidity by titration of ethanol extracts. No significant differences in acidity were detected among the cultivars studied. After 3.5 months, the FFA content in the cultivar Kapp was 3.5 and 6.6 mg/g of dry matter when stored at 30 and 80% rh, respectively. After 15.5 months, FFA content increased to 5.4 and 11.3 mg/g of dry matter when stored at 30 and 80% rh, respectively. Measurement of acidity by titration was