Figure 3.

Lipid composition of flours from near-isogenic wheat lines. Lipid levels are presented as the area under the curve relative to the area under the curve of the internal standard. Free and bound non-starch lipids were sequentially extracted with hexane and water-saturated butan-1-ol, respectively. Averages with corresponding standard deviations of triplicate measurements are shown. For each lipid class, bars with differing letters are significantly different from each other (p < 0.05). TAG, triacylglycerols; FFA, free fatty acids; DGDG, digalactosyldiacylglycerols; MGDG, monogalactosyldiacylglycerols; NAPE, N-acyl phosphatidylethanolamines; PC, phosphatidylcholines; DGMG, digalactosylmonoacylglycerols; MGMG, monogalactosylmonoacylglycerols; NALPE, N-acyl lysophosphatidylethanolamines; LPC, lysophosphatidylcholines.