The Properties, Distribution and Functionality of Cereal Lipids

Cereal grains contain relatively small quantities of lipids, but these lipids are important constituents of the grain and grain products. The term “lipid” is often used to refer to oil, however oil is just one lipid group, and cereal lipids encompasses many (hundreds) of complex molecules that support the functional activity of the cells and tissues. The description and terminology of cereal lipids is often related to extraction conditions and quantification methodology. The diversity of lipid molecular species means they contribute to many aspects of the nutritional and functional properties of cereals and their products. In addition, because lipids are unevenly distributed in the grain, the lipid content and composition of products are also affected by downstream processing. Furthermore, the growth environment as well as the genetic background of cereals result in variations in lipid content and composition. This chapter introduces cereal lipid biosynthesis, diversity and distribution, and illustrates how lipids in cereals contribute to plant performance, food quality, nutrition and functionality.