Lipids present in cereals are complex as they consist of a large number of chemical classes and individuals compounds.
The distribution of the classes and compounds varies with not only cereal species but also structural parts.
Lipids –fats and oil makes up approximately 1-7% of a kernel, depending on the grain.
Wheat, rice, corn, rye and barley contain 1-2% lipids. Oats contain higher content of lipids: 4-7%, one-third of which are polar (phospholipids and galactolipids). Most lipids are concentrated in germ and aleurone.
Maize lipids are predominantly acyltriglycerides in cultivars having a high total lipid content.
The main components of lipid is 72-85% unsaturated fatty acids, primarily, oleic acid, and linolenic acid.
Phospholipids and glycolipids are also significantly present. Minor components include free fatty acids, tocopherols, tocotrienols, and phytosterol.
Fat content in cereal grains
The Most Popular Posts
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ... -
Ash or mineral content is the portion of the food or any organic material that remains after it is burned at very high temperatures. The a... -
Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext... -
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i... -
Density is the weight of a substance per unit of volume, while specific gravity is the ratio between the density of the substance and that o...