Characterization of oat genotypes based on fatty acid composition
2005
Jesko, D.(Vyskumny ustav rastlinnej vyroby, Piestany (Slovak Republic) | Eckertova, K.Slovenska technicka univ., Bratislava (Slovak Republic) | Certik, M.Slovenska technicka univ., Bratislava (Slovak Republic))
Lipids are important parts of oat. It was found that palmitic, oleic and linoleic acids are major fatty acids and their amounts cover 90 - 94 % of all fatty acids in oats. Oat types containing lower lipids amounts are characterized by increased index of fatty acid unsaturation due to elevated concentrations of both linoleic and alpha-linolenic acids and reduced levels of oleic acid. Comparison of selected lipid values with oat genotypes may significantly help to classify of oat varieties.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Slovak University of Agriculture in Nitra