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Lipid and Amino Acid Composition of Developing Oats ( Avena sativa L. cultivar ‘Brave’) 1
Author(s) -
Brown C. M.,
Weber E. J.,
Wilson C. M.
Publication year - 1970
Publication title -
crop science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.76
H-Index - 147
eISSN - 1435-0653
pISSN - 0011-183X
DOI - 10.2135/cropsci1970.0011183x001000050009xa
Subject(s) - avena , biology , amino acid , lysine , threonine , proline , fatty acid , alanine , oleic acid , linolenic acid , phenylalanine , biochemistry , sterol , cultivar , food science , arginine , aspartic acid , valine , botany , cholesterol , linoleic acid , enzyme , serine
Lipid and amino acid compositions of developing oats Avena sativa L. cultivar ‘Brave’ were studied. The weights of lipids and nitrogen per groat increased sharply up to 15 days after flowering, and then began to level off. Oleic acid was the predominant fatty acid of the groat at all stages of development. Linolenic acid percentage decreased rapidly from 5 to 10 days after flowering, but the relative amounts of all the fatty acids remained constant from 20 days after flowering to maturity. Sterols were present but there were only traces of sterol esters. Triglycerides and free fatty acids were the predominant lipid classes in the samples. Triglycerides increased as the grain matured. Free fatty acids decreased markedly, yet the mature groats still contained noticeable amounts. The total amino acid fraction of 5‐day groats contained higher levels of lysine, aspartic acid, threonine, and alanine and lower levels of arginine, glutamic acid, proline, phenylalanine, and tyrosine than was found in the older groats. The differences in amino acid content of 10‐day, 15‐day and mature samples were small and rather inconsistent for most amino acids. However, relative lysine content declined slightly with increasing maturity.