Evaluation of biological value of wheat sprout: fat content, fatty acid composition

Authors

  • Melinda Márton Sapientia Hungarian University of Transylvania, 530104 Csíkszereda, Szabadság tér 1., Romania
  • Zsolt Mándoki University of Kaposvár, 7400 Kaposvár, Guba S. u. 40., Hungary
  • János Csapó Sapientia Hungarian University of Transylvania, 530104 Csíkszereda, Szabadság tér 1., Romania , University of Kaposvár, 7400 Kaposvár, Guba S. u. 40., Hungary

Keywords:

sprout, chemical changes during germination, fat content, fatty acid composition

Abstract

During our research work fatty acid content of the wheat and wheat sprout was investigated during the germination. It was found that both the saturated and unsaturated fatty acids hardly changed during the germination. The most important saturated fatty acid of the sprout investigated by us is palmitic acid, amount of which hardly changed or even increased during germination. Oleic acid and linoleic acid were present in the highest concentration among the unsaturated fatty acids in the sprout investigated. The concentration of oleic acid remained unchanged during the germination period, and the same applies to linoleic acid. Based on our investigation it can be stated that most of the fatty acids hardly changed during the germination, and there was no verifiable tendency.

Author Biography

  • Melinda Márton, Sapientia Hungarian University of Transylvania, 530104 Csíkszereda, Szabadság tér 1., Romania

    corresponding author
    martonmelinda@sapientia.siculorum.ro

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Published

2010-10-15

Issue

Vol. 14 No. 2 (2010): Acta Agraria Kaposváriensis

Section

Poster Section

License

Copyright (c) 2010 Melinda Márton, Zsolt Mándoki, János Csapó

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Márton, M., Mándoki, Z., & Csapó, J. (2010). Evaluation of biological value of wheat sprout: fat content, fatty acid composition. Acta Agraria Kaposváriensis, 14(2), 319-322. https://journal.uni-mate.hu/index.php/aak/article/view/2030

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