Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102266" target="_blank" >RIV/60460709:41210/25:102266 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/25:43932294
Result on the web
<a href="https://doi.org/10.17221/172/2024-CJFS" target="_blank" >https://doi.org/10.17221/172/2024-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/172/2024-CJFS" target="_blank" >10.17221/172/2024-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties
Original language description
Oat (Avena sativa Linnaeus) has distinctive multifunctional characteristics and nutritional profile, as well as a large amount of oat-processing by-product comprises hulls, which contain lipids and other nutrients. In this study, the lipid content and fatty acid (FA) profiles of six naked oat varieties (Kamil, Marco Polo, Oliver, Patrik, Santini, and Saul), two hulled oat varieties (Atego and Korok), and their dehulled grains and hulls were analysed. The findings of the study demonstrated that the lipid content varied from 4.14 g center dot 100 g-1 dry matter (DM) (Santini) to 6.68 g center dot 100 g-1 DM (Kamil) in naked oats; 3.61 g center dot 100 g-1 DM in Atego and 3.47 g center dot 100 g-1 DM in Korok with hull; 0.70 g center dot 100 g-1 DM in Atego hull and 0.71 g center dot 100 g-1 DM in Korok hull. Dehulled oats had a higher lipid content than hulled oats. Linoleic and oleic acids were the predominant FAs in analysed samples. Oat hulls contained maximum amounts of saturated FAs (SFAs) (26% in Korok and 25.6% in Atego). Elimination of hulls raised the amount of linoleic acid and decreased the amount of oleic acid. Oat hull contained the least amount of linoleic acid and the highest amount of C20 : 0 (eicosanoic acid) and C22 : 0 (docosanoic acid). Oats are a significant source of lipids, predominantly comprising unsaturated fatty acids (UFAs). Moreover, oat hulls contribute to the lipid content although their FA composition, with higher palmitic acid and lower linoleic acid levels, differs from that of naked, hulled, and dehulled oats.
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
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
43
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
152-159
UT code for WoS article
001476359200001
EID of the result in the Scopus database
2-s2.0-105005605146