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发芽对谷物谷物的脂肪酸成分的影响

Fadwa Al-Taher¹, Boris Nemzer^1,2

¹VDF FutureCeuticals, Inc., Momence, IL 60954, USA.

Foods (Basel, Switzerland)

|September 9, 2023

概括

像花和麦这样的发芽谷物增加了它们的脂质含量,提供了更丰富的多不和脂肪酸来源. 这项研究分析了八种发芽的谷物,突出了功能性食品的营养益处.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
农业科学农业科学

背景情况:

发芽的谷物越来越多地被认为是功能性食品成分,因为它们的营养状况得到了改善.
了解发芽谷物的脂质和脂肪酸成分对于它们在食品中的应用至关重要.

研究的目的:

为了评估八种不同的发芽谷物的脂质和脂肪酸成分.
为了确定发芽对这些谷物的油产和脂肪酸概况的影响.

主要方法:

八种谷物的发芽 (小麦,杏仁,,小麦,麦,大麦,麦,麦) 在19-23°C下长达72小时.
使用已确定的分析技术量化脂质含量和脂肪酸概况.
在发芽的谷物和其非发芽的对照之间,脂质和脂肪酸组成的比较.

主要成果:

在发芽的谷物中,脂质含量通常会增加,黄的油产量最高 (5.71%),麦的油产量最大 (54.3%).
多不和脂肪酸 (PUFA) 比和脂肪酸 (SFAs) (10.1-25.9%) 更丰富 (46.9-75.6%),并且随着发芽而增加.
氨酸是最常见的脂肪酸,其次是油脂酸,棕酸,氨酸和牛油脂酸. 小麦芽含有最低的SFA和最高的PUFA,而花含有最高的SFA和麦含有最低的PUFA. 在发芽的麦 (7:1) 和大麦 (8:1) 中,欧米茄-6/欧米茄-3的比率是有利的.

结论:

发芽增强了脂质含量,并改变了谷物的脂肪酸概况,增加了有益的多不和脂肪酸.
像小米和杏仁这样的特定谷物在发芽后,在脂肪酸组成方面表现出明显的优势.
这些发现支持使用发芽的谷物作为功能性食品的有价值成分,特别是改善脂肪酸摄入量.

关键词:

脂肪酸脂肪酸脂肪酸脂肪酸发芽发芽发芽是一个过程.谷物谷物谷物脂质脂质脂质是一种欧米茄-3 脂肪酸-3 脂肪酸欧米茄6类脂肪酸-6类脂肪酸芽芽芽的意思

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