Journal of Cereal Science 99 (2021) 103216 Available online 4 April 2021 0733-5210/© 2021 Elsevier Ltd. All rights reserved. Fat content and fatty acid profles of recently registered varieties of naked and hulled oats with and without husks Lenka Kou ˇ rimsk´ a a, * , Kshitiz Pokhrel a , Matˇ ej Boˇ zik b , Sarvenaz Khalili Tilami a , Pavel Horˇ ciˇ cka c a Department of Microbiology, Nutrition, and Dietetics, Czech University of Life Sciences Prague, Kamýck´ a 129, 165 00, Praha 6, Suchdol, Czech Republic b Department of Food Science, Czech University of Life Sciences Prague, Kamýck´ a 129, 165 00, Praha 6, Suchdol, Czech Republic c Selgen a. S., Sibˇ rina - Stupice 24, 250 84, Czech Republic A R T I C L E INFO Keywords: Avena sativa Avena nuda Fatty acid profle Atherogenicity and thrombogenicity indices ABSTRACT The dietary fbre and lipid content of grains is variable. Hence, it is important to estimate the nutritional quality of grains destined for human and animal consumption. We investigated the lipid content and fatty acid composition of new hulled oat cultivars before and after dehulling, and naked varieties. The fat content varied from 2.6 g/100 g (yellow hulled; Kertag) to 5.2 g/100 g (naked; Kamil). The predominant fatty acids were linoleic (36.03–41.16%) and oleic (27.8–37.1%). The naked and dehulled cultivars contained more crude fat than the hulled cultivars with husks. The hull removal also changed the fatty acid profle of hulled oat samples. These dehulled samples also differed from naked oat varieties. The naked Kamil variety had the highest content of monounsaturated fatty acids (38.61 ± 0.36). The dehulled Cavaliere variety had the highest polyunsaturated fatty acids content (47.67 ± 0.62). All cultivars displayed very low atherogenicity (0.25–0.30) and thrombo- genicity (0.43–0.55) indices. The results of this study underscore the dietetic importance of new oat cultivars for human and animal consumption. 1. Introduction Oat (Avena sativa L.) has multiple uses as a raw material because of its valuable physiological and nutritional properties, which can sub- stantially contribute to food security for humans and animals. Hence, consumer demand for oat production continues to increase. The global oat market was estimated at 4.90 billion USD in 2018 and is expected to growth by 5.5% within the period 2020–2025 (https://www.market dataforecast.com/market-reports/oats-market) together with the oat consumption which is around 23 million tons per season. The most widely cultivated and consumed hulled oat varieties have yellow, white, and black hulls. However, there are also naked oat varieties (Avena nuda L.). Hulled oat has relatively lower nutritional and caloric value comparing to other cereals, and is often used as feedstuff for horses as it has a high fbre content. Moreover, dehulling increases the fnal cost of this material (Gorash et al., 2017). Therefore, development of new, highly productive naked oat cultivars could accommodate oat produc- tion and consumption demands. Most cereal grains have a low lipid content. In contrast, oat may contain up to 18% lipid (Banas et al., 2007). Moreover, oat has a tech- nologically and nutritionally desirable fatty acid composition (Zhou et al., 1999). It contains the unsaturated linoleic and oleic acids and the saturated palmitic acid. Together, these fatty acids constitute around 90–95% of the total oat lipid content (Ben Halima et al., 2015). Novel oat varieties provide relatively higher yield, are more resistant to lod- ging and oat rust, and have a higher lipid content. Therefore, accurate fat content and composition information is required to assess the po- tential of hulled oat varieties for feed and oilseeds and husked or naked varieties for breakfast cereals, bars, and other processed foods. The dietary fbre and lipid content of oat varies widely among cul- tivars. Thus, it is necessary to estimate the nutritional quality of oat prior to its consumption by humans and animals. Recent studies focusing on the bioactive components of cereals (Loskutov et al., 2019) demon- strated the importance of these constituents in human nutrition (Smulders et al., 2018) and animal feeding (Krochmal-Marczak et al., 2020). The fat composition and antioxidant activity of cereals should Abbreviations: DM, dry matter; HO, hulled oat before dehulling; HOB, hulled oat after dehulling; FA, fatty acids; IA, index of atherogenicity; IT, index of thrombogenicity; MUFA, monounsaturated fatty acids; NO, naked oat; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids. * Corresponding author. E-mail addresses: kourimska@af.czu.cz (L. Kouˇ rimsk´ a), pokhrel@af.czu.cz (K. Pokhrel), bozik@af.czu.cz (M. Boˇ zik), khalili_tilami@af.czu.cz (S.K. Tilami), horcicka@selgen.cz (P. Horˇ ciˇ cka). Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: http://www.elsevier.com/locate/jcs https://doi.org/10.1016/j.jcs.2021.103216 Received 6 January 2021; Received in revised form 26 March 2021; Accepted 30 March 2021