Table 4 Fatty acid composition of naked oat flours according to different particle sizes
| Component | Control | Fractions of control |
| Fraction A (>250 μm) | Fraction B (160-250 μm) | Fraction C (<160 μm) |
| SFA1) (%) | Myristic acid (C14:0) | 0.2±0.0c2) | 0.2±0.0c | 0.3±0.0b | 0.4±0.0a |
| Palmitic acid (C16:0) | 15.4±0.1 | 15.5±2.1 | 15.5±0.2 | 15.4±2.3 |
| Stearic acid (C18:0) | 2.0±0.0 | 1.9±0.3 | 2.1±0.0 | 2.0±0.4 |
| Arachidic acid (C20:0) | 0.2±0.0c | 0.2±0.0c | 0.3±0.0b | 0.4±0.0a |
| Total | 17.8±0.2 | 17.7±1.8 | 18.2±0.3 | 18.2±2.7 |
| USFA (%) | Oleic acid (C18:1) | 47.7±0.6 | 46.9±6.6 | 47.1±0.4 | 47.5±7.7 |
| Linoleic aicd (C18:2) | 32.7±0.5 | 33.6±4.7 | 32.9±0.1 | 32.8±5.0 |
| Eicosenoic acid(C20:1) | 1.0±0.0a | 0.8±0.1bc | 0.9±0.0b | 0.8±0.0c |
| Linolenic acid (C18:3) | 0.8±0.0 | 1.0±0.3 | 0.9±0.0 | 0.8±0.0 |
| Total | 82.2±0.2NS3) | 82.3±1.8 | 81.8±0.3 | 81.8±2.7 |
SFA and USFA are an abbreviation for saturated fatty acid and unsaturated fatty acids, respectively.
Values are mean±SD (n=3). Means with different superscript small letters in the same row are significantly different by Duncan’s multiple test (p<0.05).
NS, not significant at p=0.05.