Research Article
Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species
Table 4
Fatty acid composition (%: relative percent) and retention time (RT, min) of durum wheat, bread wheat, and barley varieties.
| N° | RT | Durum wheat | Bread wheat | Barley | Fatty acids | Raz | Kar | Khi | Maa | Sal | Byr | Uti | Aic | Man | Kou | Rih | % | % | % | % | % | % | % | % | % | % | % |
| 1 | 5.31 | — | 0.15 | 0.06 | — | 0.08 | 0.08 | 0.07 | 0.07 | 0.15 | 0.15 | 0.07 | C14 : 0 | 2 | 6.40 | — | — | 0.09 | 0.13 | — | 0.08 | 0.08 | 0.08 | — | — | 0.08 | C15 : 0 | 3 | 7.74 | 15.34 | 19.0 | 16.17 | 15.05 | 17.19 | 15.50 | 16.83 | 16.25 | 19.05 | 19.05 | 16.23 | C16 : 0 | 4 | 8.14 | 0.20 | — | 0.19 | 0.17 | 0.14 | 0.21 | 0.18 | 0.23 | — | — | 0.23 | C16 : 1 | 5 | 10.83 | 1.45 | 1.56 | 1.20 | 1.44 | 1.14 | 1.28 | 1.00 | 0.97 | 1.56 | 1.56 | 1.02 | C18 : 0 | 6 | 11.28 | 22.98 | 15.70 | 20.96 | 21.60 | 16.11 | 18.98 | 19.27 | 17.24 | 15.70 | 15.70 | 17.43 | C18 : 1 cis | 7 | 11.35 | 0.89 | — | 0.84 | 0.82 | 0.76 | — | — | — | — | — | — | C18 : 1 trans | 8 | 12.16 | 54.43 | 57.45 | 54.9 | 55.69 | 59.10 | 57.10 | 57.26 | 60.13 | 57.45 | 57.45 | 59.94 | C18 : 2 w6 cis | 9 | 13.23 | 4.03 | 5.33 | 4.52 | 4.11 | 4.20 | 3.68 | 4.16 | 3.94 | 5.33 | 5.33 | 3.92 | C18 : 3 ω-3 | 10 | 14.34 | 0.09 | — | 0.25 | 0.19 | 0.17 | 0.18 | 0.14 | 0.14 | — | — | 0.14 | C20 : 0 | 11 | 14.76 | 0.54 | 0.72 | 0.77 | 0.75 | 1.06 | 0.87 | 0.80 | 0.77 | 0.72 | 0.72 | 0.77 | C20 : 1 | 12 | 15.70 | — | — | — | — | — | — | 0.15 | 0.12 | — | — | 0.13 | C20 : 2 |
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Cultivars: Raz: Razzak; Kar: Karim; Khi: Khiar; Sal: Salambo; Byr: Byrsa; Uti: Utique; Aic: Aicha; Man: Manel; Kou: Kounouz; Rih: Rihane.
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