RESEARCH REGARDING CHANGES IN LIPIDS AND FATTY ACIDS IN THE WHEAT GRAIN AFTER INFESTATION BY RHIZOPERTA DOMINICA PUBLISHEDLavinia Mădălina Micu, Doru Ion Petanec
Insects are one of the main causes of the losses produced in stored cereals and seeds. Rhizoperta dominica F. infests cereals and develops inside the grains thus producing the ‘hidden infestation’ of the cereals and increases of temperature and moisture in the produce. The grains look healthy and undamaged, even if the embryo, the endosperm or both of them are partially eaten. In wheat grains, lipids are rather low (1,5 - 2%), being stored mainly in the embryo and aleuronic layer. Seeds contain rather active anti-oxidants and fats in intact seeds are pretty well protected against the action of the aerial oxygen. Changes related to seed fat degradation can have either an oxidating nature leading to the appearance of rancid taste and smell, or hydrolytic leading to free fat acid production. The goal of the research was to monitor the changes in the lipids and fat acids in wheat grains infested by Rhizoperta dominica F. Results of bio-chemical analyses with eteroclorhidric method shall be supplied to all interested farmers, to milling and bread-making enterprises. Quantitative changes the lipids and fat acids were monitored on a number of 5 sample variants infested with 25, 50, 75, and 100 insects of Rhizoperta dominica, respectively. Contents in fat acids extracted and determined among the total general lipids was low compared to the control, except for the palmitic, oleic and stearic acid which were much more degraded. As a result, a month after the attack by Rhizoperta dominica F., degradation of lipids and fat acids in the wheat grain was significant.
grain; infestation; Rhizoperta dominica; modifications; lipids; fatty acids