Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks

The dietary fibre and lipid content of grains is variable. Hence, it is important to estimate the nutritional quality of grains destined for human and animal consumption. We investigated the lipid content and fatty acid composition of new hulled oat cultivars before and after dehulling, and naked varieties. The fat content varied from 2.6 g/100 g (yellow hulled; Kertag) to 5.2 g/100 g (naked; Kamil). The predominant fatty acids were linoleic (36.03-41.16%) and oleic (27.8-37.1%). The naked and dehulled cultivars contained more crude fat than the hulled cultivars with husks. The hull removal also changed the fatty acid profile of hulled oat samples. These dehulled samples also differed from naked oat varieties. The naked Kamil variety had the highest content of monounsaturated fatty acids (38.61 +/- 0.36). The dehulled Cavaliere variety had the highest polyunsaturated fatty acids content (47.67 +/- 0.62). All cultivars displayed very low atherogenicity (0.25-0.30) and thrombogenicity (0.43-0.55) indices. The results of this study underscore the dietetic importance of new oat cultivars for human and animal consumption.

Automated summary

This study examined the lipid content and fatty acid composition of hulled oat cultivars before and after dehulling, as well as naked oat varieties. The results showed that naked and dehulled cultivars had higher fat content compared to hulled cultivars with husks. Dehulling also altered the fatty acid profile of hulled oat samples, with different profiles seen in naked oat varieties.