Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/25:43932294

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LM2018100" target="_blank" >LM2018100: Infrastruktura pro propagaci metrologie v potravinářství a výživě v České republice</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Svazek periodika

43

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

152-159

Kód UT WoS článku

001476359200001

EID výsledku v databázi Scopus

2-s2.0-105005605146