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Variation in Lipid Composition Among Strains of Oats 1
Author(s) -
Roche Ian A.,
Burrows V. D.,
McKenzie R. I. H.
Publication year - 1977
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/cropsci1977.0011183x001700010038x
Subject(s) - avena , phospholipid , biology , palmitic acid , composition (language) , triglyceride , linoleic acid , oleic acid , fatty acid , food science , biochemistry , lipid metabolism , botany , cholesterol , linguistics , philosophy , membrane
Significant relationships were detected between lipid content and total fatty acid composition of seed from Avena sativa L. With increasing lipid content, the proportions of palmitic and linoleic acid decreased while oleic acid Increased. The relative proportions of acyl lipid classes (especially phospholipids and triglycerides) were also affected; high lipid strains contained a greater proportion of triglyceride and a lower proportion of phospholipid. Although the fatty acid composition of these two lipid classes was distinctly different in each strain, both exhibited similar shifts in fatty acid composition with changing lipid content.