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Published in Crop Sci 10:488-491 (1970)
© 1970 Crop Science Society of America
677 S. Segoe Rd., Madison, WI 53711 USA
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Lipid and Amino Acid Composition of Developing Oats (Avena sativa L. cultivar ‘Brave’)1

C. M. Brown, E. J. Weber and C. M. Wilson2

Lipid and amino acid compositions of developing oats Avena sativa L. cultivar ‘Brave’ were studied. The weights of lipids and nitrogen per groat increased sharply up to 15 days after flowering, and then began to level off.

Oleic acid was the predominant fatty acid of the groat at all stages of development. Linolenic acid percentage decreased rapidly from 5 to 10 days after flowering, but the relative amounts of all the fatty acids remained constant from 20 days after flowering to maturity.

Sterols were present but there were only traces of sterol esters. Triglycerides and free fatty acids were the predominant lipid classes in the samples. Triglycerides increased as the grain matured. Free fatty acids decreased markedly, yet the mature groats still contained noticeable amounts.

The total amino acid fraction of 5-day groats contained higher levels of lysine, aspartic acid, threonine, and alanine and lower levels of arginine, glutamic acid, proline, phenylalanine, and tyrosine than was found in the older groats. The differences in amino acid content of 10-day, 15-day and mature samples were small and rather inconsistent for most amino acids. However, relative lysine content declined slightly with increasing maturity.

Key Words: Fatty acids • Triglycerides • Lysine

1 Contribution from the Department of Agronomy, University of Illinois and the Crops Research Division, Agricultural Research Service, United States Department of Agriculture, Urbana, Ill., 61801.

2 Professor of Plant Breeding, University of Illinois, Urbana, II1., and Research Chemists, Crops Research Division, ARSUSDA, respectively.

Received for publication February 6, 1970.




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