COMPOSITION OF FATTY ACIDS IN DARK FLOUR FROM SPELT AND COMMON WHEAT GRAIN GROWN ORGANICALLY IN POLAND

摘要

The aim of the study was to compare the total lipid content, main fatty acids composition and their proportions in dark (high-extracted) flour obtained from the grain of seven spelt wheat (T. spelta) cultivars and one (reference) common wheat cultivar(T. vulgare), grown organically in Poland during two successive years of cultivation. Husked spelt grain cv. "Ceralio", "Schwabenkorn", "Frankenkorn", "Holstenkorn", "Schwabenspelz", "Ostro" and "Oberkulmer Rotkorn", and common wheat grain cv. "Korweta"were ground in a buhrstone mill on a certified organic farm. The total ash content and the acidity of the produced flour were determined. Total lipid content was evaluated by the Soxhlet method, and fatty acids composition was determined using gas chromatography.The majority of investigated spelt flours characterized by significantly higher total acidity level than the flour from common wheat cv. "Korweta". In most studied flours, fat acidity exceeded the allowable standard. The average total lipid content of the tested spelt flours, excluding cv. "Ceralio" (from first year of harvest), was significantly higher than in cv. "Korweta" wheat flour. The results of the study indicate that linoleic acid was the dominant fatty acid in all flour types, but significantly lower levels of this acid were determined in spelt flour than in the flour obtained from common wheat cv. "Korweta". All spelt flours were characterized by significantly higher concentration of oleic acid in comparison with cv. "Korweta" wheat flour. The highest total lipid content was reported in cv. "Holstenkorn" spelt flour which, in addition to cv. "Ceralio" flour, was also marked by the most favorable composition of essential PUFAs.