Lipids of seven cereal grains

Grain samples of representative varieties of barley, corn, oats, rye, sorghum, triticale, and wheat grown commercially in the north central US were analyzed. Chemical constituents of the varieties studied are presented to provide an overview of their characteristics. Lipids of the milled grain samples were solvent extracted, classified by silicic acid column chromatography, and separated by thin layer chromatography. Fatty acid composition of the total lipid was determined by gas liquid chromatography and the fatty acid content was determined by saponification and extraction. Total lipid content of the grains ranged from 2.3% for ‘Polk’ wheat to 6.6% for ‘Chief’ oats. Lipid composition varied considerably. The row crops, corn and sorghum, have a high neutral lipid and low glycolipid content. The small grain varieties have a more balanced distribution among neutral lipids, glycolipids, and phospholipids. Fatty acid composition of the total lipid was similar for all grains. Minor qualitative differences were noted among the lipid classes of the 7 cereals.