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

Cultivars: Raz: Razzak; Kar: Karim; Khi: Khiar; Sal: Salambo; Byr: Byrsa; Uti: Utique; Aic: Aicha; Man: Manel; Kou: Kounouz; Rih: Rihane.