Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species

Table 5

Number and amount of the different fatty acids fractions of durum wheat, bread wheat, and barley varieties.

	Durum wheat				Bread wheat				Barley
	Raz	Kar	Khi	Maa	Sal	Byr	Uti	Aic	Man	Kou	Rih
TFAn	9	7	11	10	10	10	11	11	7	7	11
SFAn	3	3	5	4	4	5	5	5	3	3	5
% SFA	16.8	24	17.7	16.8	18.5	17.1	18.1	17.5	20.7	20.7	17.5
MUSFAn	4	2	4	4	4	3	3	3	2	2	3
% MUSFA	24.1	16.4	22.7	23.3	18.0	20.0	20.2	18.2	16.4	16.4	18.4
PUSFAn	2	2	2	2	2	2	3	3	2	2	3
% PUSFA	58.4	62.7	59.4	59.8	63.3	60.7	61.5	64.1	62.7	62.7	63.9
PU/MU
(R1)	2.37	3.82	2.61	2.56	3.50	3.02	3.04	3.51	3.82	3.82	3.47
U/S (R2)	4.92	3.30	4.63	4.94	4.38	4.72	4.51	4.70	3.81	3.81	4.69

TFAn: total fatty acids number; SFAn: saturated fatty acids number; % SFA: % of saturated fatty acids; MUSFAn: monounsaturated fatty acids number; % MUSFA: % of monounsaturated fatty acids; PUSFAn: polyunsaturated fatty acids number; % PUSFA: % of polyunsaturated fatty acids; PU/MU: polyunsaturated/monounsaturated (R1); U/S: unsaturated/saturated (R2). Varieties: Raz: Razzak; Kar: Karim; Khi: Khiar; Sal: Salambo; Byr: Byrsa; Uti: Utique; Aic: Aicha; Man: Manel; Kou: Kounouz; Rih: Rihane.