Lipid Composition during the Germination of Kazakhstan Maize Hybrid
2013
Nabiyeva, Z., University of Food Technology, Plovdiv (Bulgaria) | Merdzhanov, P., University of Food Technology, Plovdiv (Bulgaria) | Angelova-Romova, M., University of Plovdiv "Paisii Hilendarski", Plovdiv (Bulgaria) | Zlatanov, M., University of Plovdiv "Paisii Hilendarski", Plovdiv (Bulgaria) | Antova, G., University of Plovdiv "Paisii Hilendarski", Plovdiv (Bulgaria) | Stoyanova, A., University of Food Technology, Plovdiv (Bulgaria) | Kizatova, M., University of Plovdiv "Paisii Hilendarski", Plovdiv (Bulgaria) | Karadzhov, G., University of Food Technology, Plovdiv (Bulgaria)
The chemical composition of the oil germination of Kazhastan maize hybrids was investigated. The main components in the triacylglycerol fraction were oleic - 61.9 – 64.0% and palmitic - 21.9 – 23.1% acids. γ-Tocopherol - 66.3 % predominated in the tocopherol fraction, and β-sitosterol - 54.8 – 61.2% and campesterol - 27.1 – 30.6% – in the sterol fraction.
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