Oat Oil

Oat Oil: Nutrition and Information

Oat oil is extracted from the bran of oats (Avena sativa), making it a relatively unusual grain-derived oil. It is produced in small quantities primarily as a specialty ingredient for the food and cosmetics industries. Nutritionally, oat oil is notable for containing beta-glucan (the soluble fibre of oats, though in minimal quantities in the oil fraction), avenanthramides (unique oat polyphenols with anti-inflammatory properties, also present in larger quantities in whole oats), and phytosterols at significant levels — compounds that compete with cholesterol for absorption in the gut and may reduce LDL cholesterol. The fatty acid profile (19.6 g saturated, approximately 35% oleic acid, approximately 37% linoleic acid per 100 g) is moderate — less optimal than rapeseed or olive oil for everyday use, but the unique bioactive compounds make it of interest in functional food applications.

Uses

Oat oil is more commonly found as an ingredient in functional foods and cosmetics than as a retail cooking oil product. Where available, it can be used in salad dressings, as a finishing oil, and in preparations where its mild, slightly oaty character suits the dish. Its primary commercial interest is in the functional food sector where its phytosterol and avenanthramide content are valued.