Table 3.
Fatty acid composition (%) of crude fat extracted from the studied flours (n = 2).
| Flour | Saturated fatty acids | Unsaturated fatty acids | ||||
|---|---|---|---|---|---|---|
| Palmitic acid (C16:0) | Stearic acid (C18:0) | Arachidic acid (C20:0) | Oleic acid (C18:1) Cis |
Linoleic acid (C18:2) cis | Linolenic acid (C18:3) cis | |
| Wheat, type 550 | 18.17 (±0.02) | 1.04 (±0.02) | 0.58 (±0.03) | 15.50 (±0.03) | 61.00 (±0.02) | 3.71 (±0.03) |
| Wheat, type 650 | 23.59 (±0.03) | 0.83 (±0.02) | 0.45 (±0.02) | 13.35 (±0.02) | 58.62 (±0.02) | 3.17 (±0.03) |
| Wheat, type 2000 | 18.13 (±0.02) | 0.79 (±0.03) | 0.57 (±0.03) | 15.21 (±0.03) | 61.36 (±0.02) | 3.94 (±0.02) |
| Wheat, type 2000 eco | 17.21 (±0.02) | 0.92 (±0.02) | 0.83 (±0.03) | 17.61 (±0.02) | 59.23 (±0.02) | 4.21 (±0.02) |
| Spelt, type 1100 | 22.51 (±0.02) | 0.87 (±0.02) | 0.62 (±0.02) | 17.42 (±0.03) | 55.38 (±0.03) | 3.20 (±0.02) |
| Spelt, type 2000 | 16.14 (±0.03) | 1.01 (±0.02) | 0.87 (±0.03) | 20.10 (±0.02) | 58.32 (±0.03) | 3.56 (±0.03) |
| Spelt bran | 16.12 (±0.03) | 1.04 (±0.02) | 0.68 (±0.02) | 21.50 (±0.02) | 57.15 (±0.02) | 3.51 (±0.02) |
| Rye, type 720 | 15.99 (±0.03) | 0.58 (±0.02) | 1.35 (±0.03) | 18.05 (±0.03) | 56.09 (±0.02) | 7.93 (±0.02) |
| Rye, type 1400 | 19.23 (±0.02) | 0.36 (±0.03) | 0.82 (±0.03) | 16.48 (±0.03) | 55.02 (±0.03) | 8.10 (±0.03) |
| Rye, type 2000 | 19.41 (±0.03) | 0.52 (±0.02) | 1.00 (±0.02) | 17.34 (±0.03) | 54.58 (±0.03) | 7.15 (±0.02) |
| Triticale, type 700 | 20.09 (±0.02) | 0.60 (±0.03) | 0.57 (±0.03) | 12.51 (±0.03) | 60.98 (±0.03) | 5.26 (±0.03) |
| Triticale, type 2000 | 22.91 (±0.03) | 0.61 (±0.03) | 0.47 (±0.03) | 14.74 (±0.02) | 55.43 (±0.03) | 5.85 (±0.02) |