Lipids present in cereals are complex as they consist of a large number of chemical classes and individuals compounds.
The distribution of the classes and compounds varies with not only cereal species but also structural parts.
Lipids –fats and oil makes up approximately 1-7% of a kernel, depending on the grain.
Wheat, rice, corn, rye and barley contain 1-2% lipids. Oats contain higher content of lipids: 4-7%, one-third of which are polar (phospholipids and galactolipids). Most lipids are concentrated in germ and aleurone.
Maize lipids are predominantly acyltriglycerides in cultivars having a high total lipid content.
The main components of lipid is 72-85% unsaturated fatty acids, primarily, oleic acid, and linolenic acid.
Phospholipids and glycolipids are also significantly present. Minor components include free fatty acids, tocopherols, tocotrienols, and phytosterol.
Fat content in cereal grains