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

Table 6

Fatty acid composition (%: relative percent) and retention time (RT, min) of triticale, oat, maize, and pearl millet varieties.

No.	RT	Triticale		Oat		Maize	P. millet	Fatty acids
		Tcl3	Tcl4	Bysantina	Fretissa	Grombalia	Medenine
		%	%	%	%	%	%
1	5.31	0.15	0.15	0.25	0.25	—	—	C14 : 0
2	5.98	—	—	0.16	0.16	—	—	C14 : 1
3	7.74	19.05	19.05	22.73	22.73	16.79	16.79	C16 : 0
4	8.14	—	—	—	—	0.29	0.29	C16 : 1
5	10.83	1.56	1.56	2.60	2.60	5.02	5.02	C18 : 0
6	11.28	15.70	15.70	49.07	49.07	27.07	27.07	C18 : 1 cis
7	12.16	57.45	57.45	23.47	23.47	47.50	47.50	C18 : 2 ω6 cis
8	13.23	5.33	5.33	0.45	0.45	2.15	2.15	C18 : 3 ω3
9	14.34	—	—	—	—	0.94	0.94	C20 : 0
10	14.76	0.72	0.72	1.24	1.24	0.21	0.21	C20 : 1