Changes in the Nutrient Composition of Barley Grain (Hordeum vulgare L.) and of Morphological Fractions of Sprouts

Table 3

Crude fat content (g kg^-1 DM basis) and fatty acid profile (g kg^-1 total fatty acids) in raw and sprouted barley grain and in morphological fractions of sprouts.

	Barley grain				Morphological fractions of sprouted barley
	Raw	Sprouted	Pooled SEM	Significance	Green shoots	RSSG plus UG	Roots	Pooled SEM	Significance
Crude fat	24.5 ± 0.00	36.8 ± 0.20	0.06		48.4 ± 2.16^a	33.9 ± 0.40^b	44.5^a ± 2.78^a	1.54
Fatty acids
C16:0	201.4 ± 1.50	199.7 ± 3.88	0.17	NS	133.3 ± 1.01^a	195.4 ± 3.38^b	191.5 ± 5.69^b	2.19
C18:0	16.5 ± 3.79	20.5 ± 0.86	0.04		22.3 ± 1.01^a	20.3 ± 1.37^a	15.9 ± 1.96^b	0.84
C18:1n-9	151.0 ± 3.80	141.6 ± 4.15	0.22		245.9 ± 6.35^a	143.3 ± 3.22^a	196.4 ± 23.78^b	7.90
C18:2n-6	566.5 ± 3.16	565.0 ± 8.04	0.35	NS	313.3 ± 7.67^a	556.4 ± 1.26^a	391.0 ± 2.35^b	2.25
C18:3n-3	45.2 ± 0.15	67.3 ± 4.28	0.18		247.8 ± 4.91^a	65.4 ± 2.22^c	179.8 ± 9.76^b	3.43
C20:0	6.5 ± 3.03	4.5 ± 0.41	0.11	NS	2.8 ± 0.76	4.3 ± 0.51	3.1 ± 1.30	0.49	NS

^a–cMeans with different superscripts within the same heading and row are significantly different. Data are means of 4 replicates (each replicate was a composite sample from 4 subsamples). ; ; NS: not significant. RSSG: residual structures of sprouted grain: UG: unsprouted grain.