COMPARATIVE STUDY OF THE AMINO ACID AND FATTY ACID COMPOSITION OF OAT GRAIN OF DIFFERENT VARIETIES

This article presents the results of a comparative analysis of the amino acid and fatty acid composition of oat grains from three varieties: «Duman», «Nikola», and «Ishimsky2. Oats are an important source of biologically active compounds, including essential amino acids and polyunsaturated fatty acids, which play a crucial role in maintaining human health, supporting the immune system, and regulating metabolic processes.
The comparative study was conducted at the Japanese Center of the Kazakh National Agrarian Research University using high-performance liquid chromatography (HPLC) and gas chromatography (GC) methods. The oat grain samples were provided by the A.I. Baraev Scientific and Production Center of Grain Farming.
According to the results, the «Ishimsky» variety showed the highest concentrations of amino acids: cystine – 1109.11 µg/ml, valine – 784.01 µg/ml, tyrosine – 769.81 µg/ml, arginine – 314.79 µg/ml, histidine – 265.96 µg/ml, and alanine – 242.93 µg/ml.
The «Duman» variety also demonstrated high levels of valine (535.35 µg/ml), tyrosine (606.90 µg/ml), cystine (460.91 µg/ml), arginine (216.61 µg/ml), and histidine (178.47 µg/ml), as well as the presence of unique omega-3 fatty acids not found in other varieties: alpha-linolenic (1.71 %), docosahexaenoic (0.218 %), and nervonic acid (0.367 %).
These characteristics make the «Duman» variety a promising candidate for use in functional food products, oat-based beverages, and the development of biologically active supplements. The data obtained are of scientific and practical interest to breeders, food technologists, and specialists in the field of nutraceuticals.

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