Open AccessCharacteristics of the fatty acid composition of naked oats of Russian selection
Author(s) -
Г. А. Баталова,
В. Н. Красильников,
V. S. Popov,
Elvira Safonova
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/337/1/012039
Subject(s) - food science , oleic acid , composition (language) , linoleic acid , chemistry , palmitic acid , fatty acid , biochemistry , philosophy , linguistics
The fatty acid composition of acyl lipids of 7 naked oat cultivars was studied. Lipids are source of energy and plastic material; promote metabolic processes in the body. In the grain of studied lines the content of raw lipids varied from 5.91 to 7.87 %. The main fatty acids of the investigated lines of naked oats are linoleic (36.2-38.7 %), oleic (33.5-36.7 %), palmitic (15.3-17.8 %). According to the content of oleic and linoleic fatty acids and their ratio (1: 1), lipids of naked oats belong to the oleic-linoleic group of vegetable oils.