Comparison of Lipid Content and Fatty Acid Composition and Their Distribution within Seeds of 5 Small Grain Species

Abstract

This study was the first to document fatty acid distribution across a grain seed. Results provide 2 major reasons for improved oxidative stability of pearled grains: reduced oil content and shift of fatty acids toward more saturated and less unsaturated composition.

Compositional Equivalence of Barleys Differing Only in Low- and Normal-Phytate Levels

“…In addition, the mean values of fatty acid composition were similar to those reported previously for barley. 21 Therefore, in overall fatty acid composition, the LP group was substantially equivalent to the NP barley group.…”

Preferred carbon precursors for lipid labelling in the heterotrophic endosperm of developing oat (Avena sativa L.) grains

“…Among the cereals, significant oil accumulation in the endosperm is a unique feature of oat (Banas et al, 2007;Liu, 2011;Price and Parsons, 1975;Barthole et al, 2012). Previous studies on quantification and localization of oil in the oat grain both during seed filling and germination (Banas et al, 2007;Leonova et al, 2010;Heneen et al, 2008Heneen et al, , 2009, as well as transcriptome and metabolite analyses of developing grains (Hayden et al, 2011), have increased the understanding of oil metabolism in cereals.…”

“…The endosperm of oat grains contains the highest concentration of oil among the cereals, therefore making it an excellent model species for studying carbon allocation into oil in the cereal endosperm (Banas et al, 2007;Liu, 2011;Price and Parsons, 1975;Barthole et al, 2012). The potential to develop new oil crops by redirecting carbon from starch to oil in already high-productive crops like cereals has been suggested as a possibility to meet the increased demand for a higher global plant oil production (Barthole et al, 2012;Carlsson et al, 2011).…”

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

“…Sorghum and barley lipids are mostly located in the germ and bran (pericarp, testa, aleurone layer) region . Liu found a similar fatty acid composition for sorghum and oats, differing from that of barley. The former exhibited considerably higher/lower relative percentages of oleic acid (C 18:1)/linoleic acid (C 18:2).…”

“…The lipid content of sorghum (Table ) is generally lower than that of oats, but higher than that of barley [1.8–3.6% DM ]. Sorghum and barley lipids are mostly located in the germ and bran (pericarp, testa, aleurone layer) region . Liu found a similar fatty acid composition for sorghum and oats, differing from that of barley.…”