Lipids and fatty acid composition of barley grain

Shin, H.S. . Dept. of Food Technology; Gray, J.I. . Dept. of Food Science and Human Nutrition

Lipids and fatty acid composition of barley grain

1983

Shin, H.S. (Donggkuk Univ., Seoul (Korea R.). Dept. of Food Technology) | Gray, J.I. (Michigan State Univ., Michigan (U.S.A.). Dept. of Food Science and Human Nutrition)

Lipids isolated from 3 barley samples were analyzed. The lipids consisted of 69.3-73.1% neutral lipids, 9.6-16.5% glycolipids, and 14.2-17.9% phospholipids. Among the neutral lipids, triglycerides were predominant (54.2-55.7%). Among the glycolipids, digalactosyl diglycerides (31.3-33.2%) and monogalactosyl diglycerides (26.2-29.6%) were the most abundant. Of the phosopholipids, phosphatidyl chlolines and serines, lysophosphatidyl cholines, and phosphatidyl ethanolamines were the major components, comprising over 80% of this class. The major fatty acids in the total and the 3 lipid classes were palmitic, oleic, linoleic and linolenic acids

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