Al-Taher Fadwa, Nemzer Boris
VDF FutureCeuticals, Inc., Momence, IL 60954, USA.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Foods. 2023 Sep 2;12(17):3306. doi: 10.3390/foods12173306.
Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19-23 °C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 ± 0.02% in sprouted rye to 5.71 ± 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9-75.6%) than saturated fatty acids (10.1-25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley.
发芽谷物作为功能性食品成分越来越受欢迎。本研究旨在评估八种发芽谷物（小米、苋菜、藜麦、小麦、黑麦、大麦、荞麦和燕麦）的脂质和脂肪酸组成。所采用的方法是在19至23°C的温度下发芽长达72小时。总体而言，各种发芽谷物中的脂质含量增加，提供了丰富的多不饱和脂肪酸来源。出油率从发芽黑麦的1.17±0.02%到发芽苋菜的5.71±0.26%不等。与对照相比，发芽燕麦的脂肪含量增加最多，为54.3%。全谷物中多不饱和脂肪酸（46.9 - 75.6%）比饱和脂肪酸（10.1 - 25.9%）更普遍，并且随着发芽而增加。谷物中检测到的主要脂肪酸按含量顺序为亚油酸、油酸、棕榈酸、亚麻酸和硬脂酸。小米芽中总饱和脂肪酸含量最低，多不饱和脂肪酸含量最高。苋菜的饱和脂肪酸含量最高，而荞麦的多不饱和脂肪酸含量最低。发芽黑麦的最低ω-6/ω-3比值为7比1，发芽大麦为8比1。
