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Variation in Lipid Composition Among Strains of Oats¹

Significant relationships were detected between lipid content and total fatty acid composition of seed from Avena sativa L. With increasing lipid content, the proportions of palmitic and linoleic acid decreased while oleic acid Increased. The relative proportions of acyl lipid classes (especially phospholipids and triglycerides) were also affected; high lipid strains contained a greater proportion of triglyceride and a lower proportion of phospholipid. Although the fatty acid composition of these two lipid classes was distinctly different in each strain, both exhibited similar shifts in fatty acid composition with changing lipid content.

Key Words: Avena sativa L. • Free fatty acids • Oil • Phospholipids • Triglyceride

² Research scientists, Ottawa Research Stn., Agric. Canada, Ottawa; and research scientist, Research Stn., 25 Dafoe Road, Winnipeg.

Received for publication March 29, 1976.

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