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 Post
-
Anethole is primarily extracted from plants like anise, fennel, and star anise through various methods, with steam distillation and solvent...
-
Navel oranges are not only delicious but also packed with numerous nutritional benefits that contribute to overall health and well-being. T... -
High fructose corn syrup had been invented and had been manufactured for use in processed foods starting in the mid 1970s. It is a thick liq...
-
Microbial Grouping The microbial groups important in foods consist of several species and types of bacteria, yeasts, molds and viruses. Bact...
-
Caramel coloring is a widely used additive in the food and beverage industry, valued for its ability to impart a rich, dark hue to various ...