Chemical composition variability of naked and husked oat grain (Avena sativaL.)

Abstract

The study included Polish cultivars and lines of naked types of Avena sativa L. and husked oat (Avena sativa L.). The objective of work was to gain knowledge of oats adequate for functional food production. Statistically significant differences among the cultivars studied were demonstrated in the content of the chemical components under determination. It was found that in certain cultivars the protein content exceeded the level of 20% d.m. in the 3-year study period. High levels of protein in those cultivars make them especially suitable for food production. It was demonstrated that the naked oat cultivars and lines were characterized by a higher fat content compared to the husked oat forms. The average fat content in the naked cultivars varied from 7.61% d.m. to 8.74% d.m., while the husked oat forms had fat content from 5.54% d.m. to 7.23% d.m. Oat fat of the cultivars and lines studied contained ca. 80% unsaturated fatty acids, with the largest amounts of linoleic acid (C18:2) and oleic acid (C18:1 cis). Approximately one half of the unsaturated fatty acids in the samples studied were essential fatty acids. The study indicates a necessity of further breeding research aimed at the identification of cultivars especially suited for food applications.