3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
C18 [%]
C18:2c-n6 [%]
85
83
81
79
77
45
40
35
30
12 14 16 18
C16 [% ]
30 35 40 45
C18:1c-n9 [%]
Fig. 2. Relationship between main fatty acids in oat lipids
Lipid amounts in investigated cereals varied between
1.5 to 8.2 %. Linoleic (C18 : 2c-n6), oleic (C18 : 1c-n9) and
palmitic (C16 : 0) acids were the major fatty acids whereas
α-linolenic acid (C18 : 3c-n3) and stearic acid (C18 : 0) were
minor fatty acids (Table I).
Correlation between levels of oleic and linoleic acids
C18:1c-n9/C18:2c-n6
0.9
0.7
0.5
0.3
5 6 7 8 9
Squalene
Fig. 3. Relationship between C18 : 1c-n9/C18 : 2c-n6 ratios and
squalene amounts in amaranthus grains
indicated that activity of ∆ 12 -desaturase might be controlled
genotypically (Fig. 1.). The results indicate that elevation
amount of total C16 fatty acids is related with loss of amount
total C18 fatty acids in oat lipids. Also decrease of oleic acid
amount is accompanied with higher linoleic and α-linolenic
acid amounts. Accumulation of linoleic acid amount is
3.5
3.0
2.5
2.0
1.5
1.0
C18:3c-n3 [%]
s676
C16:0 [%]
C18:3c-n3 [%]
18
16
14
12
10
3.5
3.0
2.5
2.0
1.5
1.0
30 35 40 45
C18:1c-n9 [%]
30 35 40 45
C18:2c-n6 [%]
related with accumulation of α-linolenic acid amount as well
(Fig. 2.). Variations in individual fatty acid levels also demonstrated
deviation in biosynthesis stability of these compounds
in selected cereal genotypes. Moreover, relationship between
C18 : 1c-n9/C18 : 2c-n6 ratios and squalene amounts were
found in amaranthus varieties (Fig. 3.).
Conclusions
Although fatty acid composition in all varieties of individual
cereal type was similar, statistical analysis and calculation
of various ratios among fatty acids clearly showed that
fatty acid profile can be used for more precise description
of single cereral genotypes. Oats containing lower lipids
amounts were characterized by increased fatty acid unsaturation
due to elevated concentrations of both linoleic and
α-linolenic acids and reduced levels of oleic acid. Fatty acid
composition together with calculated fatty acid parameters
offers not only valuable taxonomic and physiologic information
for classification of various cereal varieties, but also may
be used by farmers and producers for aimed applications of
cereals from the view of desired lipid attributes.
This work has been supported by National Project of
Research and Development No. 2006 UO 27/091 05 01/091
05 11 from Ministry of Agriculture, Slovak Republic and by
grant VEGA No. 1/0747/08 from the Grant Agency of Ministry
of Education, Slovak Republic.