Effect of Germination on Fatty Acid Composition in Cereal Grains

Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19-23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9-75.6%) than saturated fatty acids (10.1-25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley.

Media Type:

Electronic Article

Year of Publication:

2023

Publication:

2023

Contained In:

To Main Record - volume:12

Contained In:

Foods (Basel, Switzerland) - 12(2023), 17 vom: 02. Sept.

Language:

English

Contributors:

Al-Taher, Fadwa [Author]
Nemzer, Boris [Author]

Links:

Volltext

Keywords:

Fatty acids
Germination
Grains
Journal Article
Lipids
Omega-3
Omega-6
Sprouts

Notes:

Date Revised 11.09.2023

published: Electronic

Citation Status PubMed-not-MEDLINE

doi:

10.3390/foods12173306

funding:

Supporting institution / Project title:

PPN (Catalogue-ID):

NLM361827296