Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks
Popis výsledku v původním jazyce
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
Název v anglickém jazyce
Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks
Popis výsledku anglicky
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
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
40401 - Agricultural biotechnology and food biotechnology
Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2021
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
JOURNAL OF CEREAL SCIENCE
ISSN
0733-5210
e-ISSN
1095-9963
Svazek periodika
99
Číslo periodika v rámci svazku
may
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
7
Strana od-do
1-7
Kód UT WoS článku
000681734300013
EID výsledku v databázi Scopus
2-s2.0-85104077850