. 2021 Feb 16;10(2):428. doi: 10.3390/foods10020428

Table 3.

Fatty acid composition (% of total fatty acids) of flours from near-isogenic wheat lines.

	C16:0	C18:0	C18:1	C18:2	C18:3	C20:1
Alpowa Wild-type	20.4 ± 0.1 ^A	0.9 ± 0.1 ^B	10.7 ± 0.2 ^B	64.8 ± 0.3 ^A	2.8 ± 0.2 ^B	0.3 ± 0.1 ^A
Alpowa PINA null	19.5 ± 0.1 ^C	1.1 ± 0.1 ^B	11.0 ± 0.2 ^B	65.3 ± 0.3 ^A	3.0 ± 0.1 ^B	0.3 ± 0.1 ^A
Alpowa PINB G46S	19.5 ± 0.1 ^C	1.0 ± 0.0 ^B	11.3 ± 0.5 ^B	64.8 ± 0.5 ^A	3.0 ± 0.0 ^B	0.3 ± 0.1 ^A
Alpowa PINB W44R	20.3 ± 0.2 ^AB	1.1 ± 0.1 ^B	10.8 ± 0.1 ^B	64.6 ± 0.1 ^A	2.9 ± 0.1 ^B	0.3 ± 0.1 ^A
Svevo	19.5 ± 0.2 ^C	1.6 ± 0.1 ^A	14.1 ± 0.2 ^A	60.9 ± 0.1 ^B	3.5 ± 0.2 ^A	0.4 ± 0.1 ^A
Soft Svevo	19.9 ± 0.1 ^B	1.6 ± 0.1 ^A	13.4 ± 0.2 ^A	61.1 ± 0.1 ^B	3.5 ± 0.1 ^A	0.4 ± 0.1 ^A

Average values with corresponding standard deviations of triplicate measurements are shown. Column values with differing letters are significantly different from each other (p < 0.05). C16:0, palmitic acid; C18:0, stearic acid; C18:1, oleic acid; C18:2, linoleic acid; C18:3, α-linolenic acid; C20:1, eicosenoic acid.