Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F21%3A85531" target="_blank" >RIV/60460709:41210/21:85531 - isvavai.cz</a>
Result on the web
<a href="https://www-sciencedirect-com.infozdroje.czu.cz/science/article/pii/S0733521021000576?via%3Dihub" target="_blank" >https://www-sciencedirect-com.infozdroje.czu.cz/science/article/pii/S0733521021000576?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jcs.2021.103216" target="_blank" >10.1016/j.jcs.2021.103216</a>
Alternative languages
Result language
angličtina
Original language name
Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks
Original language description
The dietary fibre and lipid content of grains is variable. Hence, it is important to estimate the nutritional quality of grains destined for human and animal consumption. We investigated the lipid content and fatty acid composition of new hulled oat cultivars before and after dehulling, and naked varieties. The fat content varied from 2,6 g/100 g (yellow hulled Kertag) to 5,2 g/100 g (naked Kamil). The predominant fatty acids were linoleic and oleic. The naked and dehulled cultivars contained more crude fat than the hulled cultivars with husks. The hull removal also changed the fatty acid profile of hulled oat samples. These dehulled samples also differed from naked oat varieties. The naked Kamil variety had the highest content of monounsaturated fatty acids. The dehulled Cavaliere variety had the highest polyunsaturated fatty acids content. All cultivars displayed very low atherogenicity and thrombogenicity indices. The results of this study underscore the dietetic importance of new oat cultivars fo
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF CEREAL SCIENCE
ISSN
0733-5210
e-ISSN
1095-9963
Volume of the periodical
99
Issue of the periodical within the volume
may
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
7
Pages from-to
1-7
UT code for WoS article
000681734300013
EID of the result in the Scopus database
2-s2.0-85104077850