Barley fatty acid content

The fatty acids of cereal lipids are generally linoleate, palmitate, oleate, a-linolenate and stearate in order of abundance. Considerable variations in the fatty acid compositions of bulk lipids have been achieved by breeding in barley, maize and oats. The fatty acid content and distribution in cereals has been recently reviewed (cf. Barnes, 1983). 

Several tissues have been used to study the mechanism of fatty acid synthesis, particularly the avocado mesocarp, spinach and lettuce chloroplasts, and etiolated barley seedlings, but some major advances have been made from studies of maturing oil-bearing seeds, e.g. castor bean (in which 90% of the fatty acid content is ricinoleic acid) and safflower, Carthamus tine tor ius (76% linoleic and 1% oleic). Oleic acid plays a central role in plant fatty acid anabolism as the precursor of the major unsaturated fatty acids, e.g. it is the first detectable fatty acid formed when acetate is fed to the developing castor bean and is itself a precursor of ricinoleic acid. 

Laskay G., Farkas T. and Lehoczki E., 1985b. Cerulenin-induced changes in lipid and fatty acid content of chloroplasts in detached greening barley leaves. J. Plant Physiol. 118, 267-275. 

Mir, Z., Paterson, L.J., and Mir, P.S. (2000) Fatty Acid Composition and Conjugated Linoleic Acid Content of Intramuscular Fat in Crossbred Cattle with and Without Wagyu Genetics Fed a Barley-Based Diet, Can. J. Anim. Sci. 80, 195-197. 

The primary aromatic substances in beer are derived from raw materials (barley or hops) that confer the beer s typical odour and taste. Bitter acids of hops have a bitter taste (see Section 8.3.5.1.3), but hop cones also contain 0.3-1% m/m of terpenoids (60-80% of hop essential oil), which have a considerable influence on the smell of beer. The main components of aromatic hop oils are sesquiterpenic hydrocarbons in which a-humulene, P-caryophyllene and famesene dominate. The major monoter-penic hydrocarbon is myrcene. For example, the essential oil content of fine aromatic varieties, such as Saaz, is 0.8% m/m, of which 23% is myrcene, 20.5% a-humulene, 14% famesene 6% and P-caryophyUene. Significant components of the hop aroma in beer are mainly isomeric terpenoid monoepoxides resulting from autoxidation and diepoxides of a-humulene and fS-caryophyUene, but also other terpenoids. Important components of hops odour are also various alcohols (such as geraniol and hnalool), esters (ethyl 2-methylpropanoate, methyl 2-methylbutanoate, propyl 2-methylbutanoate and esters of terpenic alcohols, such as geranyl isobutanoate), hydrocarbons, aldehydes and ketones formed by oxidation of fatty acids, such as (3E,5Z)-undeca-l,3,5-triene, (Z)-hex-3-enal, nonanal, (Z)-octa-l,5-dien-3-one, their epoxides, such as ( )-4,5-epoxydec-2-enal and sulfur compounds. Other important components of hops are so-called polyphenols (condensed tannins) that influence the beer s taste and have antioxidant effects. Less important compounds are waxes and other hpids. Hop products, such as powder, pellets and extracts (by extraction with carbon... 

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