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Lipid content, fatty acid profile, and nutritional value of new oat cultivars.
- Source :
-
Journal of Cereal Science . Nov2018, Vol. 84, p44-48. 5p. - Publication Year :
- 2018
-
Abstract
- Abstract Oat is a cereal with a long history of cultivation and great importance in human nutrition, not only because of its starch and protein content, but also because of its substantial fat content with a relatively high proportion of unsaturated fatty acids. The fat content, fatty acid composition, and nutritional value of six new oat cultivars were evaluated. Total fat content ranged from 2.9 g/100 g (Korok) to 6.1 g/100 g of sample (Kamil). Naked oat cultivars had significantly higher fat content than hulled oat cultivars (p < 0.0001). The most abundant fatty acids in all tested oat cultivars were linoleic (34.6–38.2%), oleic (30.7–32.2%), and palmitic acid (21.4–22.7%). Naked cultivars had significantly higher amounts of linoleic (p yellow = 0.0125, p black = 0.0472) and lower amounts of palmitic acid (p yellow = 0.0019, p black = 0.0031) than hulled oat cultivars. All analysed oat samples had low atherogenic (0.17–0.19) and thrombogenic indices (0.30–0.34). These findings indicate that the tested new cultivars could be a good source of nutritionally valuable oil that plays an important role in the prevention of cardiovascular diseases. Highlights • The fat content and fatty acid profiles of six new oat cultivars were evaluated. • Naked oat cultivars had higher fat content than hulled cultivars in this study. • Naked cultivars had a higher amount of linoleic acid than hulled cultivars. • All oat samples had low atherogenicity and thrombogenicity indices. [ABSTRACT FROM AUTHOR]
- Subjects :
- *OATS
*LIPIDS
*FATTY acids
*NUTRITIONAL value
*LINOLEIC acid
Subjects
Details
- Language :
- English
- ISSN :
- 07335210
- Volume :
- 84
- Database :
- Academic Search Index
- Journal :
- Journal of Cereal Science
- Publication Type :
- Academic Journal
- Accession number :
- 133301084
- Full Text :
- https://doi.org/10.1016/j.jcs.2018.09.012