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Fatty acid composition of free lipids in hard winter wheats: Variety, location, and year effects. J. D.
HUBBARD (1), J. M. Downing (2), J. B. Ohm (1), and O. K. Chung (1). (1) USDA-ARS Grain Marketing
and Production Research Center, Manhattan, KS 66502; (2) Kansas State University, Department of Grain
Science and Industry, Manhattan, KS 66506.
The fatty acids in free lipids (FL) of flours obtained from six hard
winter wheat varieties harvested at 8 locations from 1995 to 1997 in Kansas were analyzed to investigate
the effects of variety, growing location, year and their interactions. Flour FL were extracted by a
supercritical fluid extraction system and fatty acids were analyzed by gas chromatography. Linoleic,
palmitic, and oleic acid contained 63, 19, and 13% of fatty acids in FL on an average. Year, location, and
their interaction effects were significant on variations in fatty acid contents, including palmitic, stearic,
oleic, linoleic, and linolenic acids. Variety had significant effect on variations in palmitic, stearic, and oleic
acids, whereas the interaction effects of variety × year and variety × location were not significant. Wheats
were grown under dry and irrigated conditions at one location and their flours showed no significant
differences in fatty acid contents and compositions. The FL fatty acid contents showed significant and
positive linear correlations (P<0.0001) between them. Linoleic acid (% FL) had significant negative
correlatons (P<0.0001) with stearic and oleic acids (% FL).
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