Fatty Acid Composition of Lipids in Naked Oat Grain of Domestic Varieties
- 5 Downloads
Naked oat lines 1h07, 766h05, 857h05, 41h04, 37h12о, 74h12, and 8h12 have been studied to characterize the fatty acid composition of acyl lipids, which represent one of the basic groups of macronutrients providing energy and plastic material for metabolic processes. Crude lipid content in the grain of these lines is 6.9 ± 098% on average and varies from 5.91 to 7.87%. Fatty acids dominating in the lipid composition of the grain include palmitic (15.3–17.8%), oleic (33.5–36.7%), and linoleic (36.2–38.7%) acids. According to the content of oleic and linoleic acide and their ratio (1: 1), lipids of naked oat belong to the oleic-linoleic group of vegetable oils.
Keywordsnaked oat saturated (palmitic) mono-unsaturated (oleic) diunsaturated (linoleic) acids
Unable to display preview. Download preview PDF.
- 1.Batalova, G.A., Prospects and results of breeding of hulless oats, Zernobobovye Krupyanye Kul’t., 2014, no. 2, pp. 64–69.Google Scholar
- 2.Peltonen-Sainio, P., Kirkkari, A.M., and Jauhiainen, L., Charactering strengths, weaknesses, opportunities and threats in producing naked oat as a novel crop for northern growing conditions, Agricult. Food Sci., 2004, vol. 13, nos. 1–2, pp. 212–228.Google Scholar
- 3.Banas, A., Debski, H., Banas, W., Heneen, W.K., Dahlqvist, A., Bafor, M., Gummeson, P.O., Marttila, S., Ekman, A., Carlsson, A.S., and Stymne, S., Lipids in grain tissues of oat (Avena sativa): Differences in content, time of deposition, and fatty acid composition, J. Exp. Bot., 2007, vol. 58, no. 10, pp. 2463–2470.CrossRefGoogle Scholar
- 5.Koehler, P. and Wieser, H., Chemistry of cereal grains, in Handbook on Sourdough Biotechnology, New York: Springer Science and Business Media, 2013.Google Scholar
- 9.Ipatova, L.G., Kochetkova, A.A., Nechaev, A.P., and Tutel’yan, V.A., Zhirovye produkty dlya zdorovogo pitaniya. Sovremennyi vzglyad (Fat Products for Healthy Diet. Modern Look), Moscow: DeLiPrint, 2009, pp. 14–121.Google Scholar
- 11.Loskutov, I.G., Oves (Ovena L.): Rasprostranenie, sistematika, evolyutsiya i selektsionnaya tsennost' (Oats (Ovena L.): Distribution, Systematics, Evolution, and Breeding Value), St. Petersburg: GNTs VIR, 2007.Google Scholar
- 12.Young, V.L., Oat lipids and lipid-related enzymes, Oats Chemistry and Technology, Webster, F.H., Ed., 1986, pp. 205–226.Google Scholar
- 13.McDonald, B.E. and Fitzpatrick, K., Designer vegetable oils, in Functional Foods. Biochemical and Processing Aspects, Mazza, Y., Ed., Lancaster-Basel: Technomic Publishing Co. Inc., 1998.Google Scholar
- 14.Chekina, M.S., Meledina, T.V., and Batalova, G.A., Prospects for the use of oats in the production of special-purpose products, Vestn. S.-Peterb. Gos. Agrarn. Univ., 2016, no. 43, pp. 20–25.Google Scholar
- 15.Batalova, G.A., Andreev, N.R., Nosovskaya, L.P., Adikaeva, L.V., Gol’dshtein, V.G., and Shevchenko, S.N., Evaluation of the technological properties of some cultivars of hulless oats as a raw material for the production of starch, Zernobobovye Krupyanye Kul’t., 2016, no. 1, pp. 83–89.Google Scholar