Table 2.
Average elemental composition of protein body globoids of the aleurone layer revealed by ESEM-EDS analysis.
| Elements | Barley | Oats | Einkorn wheat |
|---|---|---|---|
| C | 60.23±2.23 (a) | 59.24±1.13 (a) | 57.96±3.30 (a) |
| N | 4.90±0.65 (a) | 4.00±0.16 (b) | 4.02±0.16 (b) |
| O | 29.10±2.06 (a) | 29.00±1.49 (a) | 32.15±2.81 (a) |
| Mg | 1.52±0.21 (a) | 1.75±0.04 (a) | 1.54±0.15 (a) |
| P | 2.79±0.25 (b) | 3.81±0.26 (a) | 2.76±0.25 (b) |
| S | 0.09±0.02 (a) | 0.10±0.03 (a) | 0.11±0.01 (a) |
| K | 1.38±0.06 (b) | 1.89±0.19 (a) | 1.45±0.09 (b) |
| Ca | nd | 0.22±0.05 | nd |
Values are reported as atomic percent (%) of the elements and are the mean ± SD of 10 independent analysis. (a,b) Different letters, for the same element, indicate statistically significant differences among the three cereals (P≤0.05, one-way ANOVA); nd, non detected element.