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Variation in Fatty Acid Composition of Oat Groats from Different Cultivars 1
Author(s) -
Youngs V. L.,
Püskülcü Halis
Publication year - 1976
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/cropsci1976.0011183x001600060038x
Subject(s) - avena , oleic acid , palmitic acid , cultivar , linoleic acid , biology , stearic acid , food science , composition (language) , fatty acid , botany , biochemistry , chemistry , organic chemistry , linguistics , philosophy
Relative concentration of six fatty acids was measured in oat ( Avena sativa L.) groats from 15 cultivars grown in three locations in two crop years. Palmitic, oleic, and linoleic acids comprised over 95% of the acids measured. Ranges were: palmitic, 16.2 to 21.8%; oleic, 28.4 to 40.3%; linoleic, 36.6 to 45.8%. These fatty acids were related individually with total lipids to give these correlation coefficients: palmitic, r = −0.76 (P≤0.01); oleic, r = 0.91 (P≤0.01); linoleic, r = −0.85 (P≤0.01). Cultivars varied significantly (P≤0.01) for each fatty acid except stearic. Broad‐sense heritabilities of the three acids were high: palmitic, 91.4%; oleic, 98.6%,; linoleic, 95.7%.