Table 4. Changes of fatty acid composition of germinated brown rice during germination at 30℃ (% of total FAME)

Fatty acid	Sprouting Time (h)
Fatty acid	0	24	48	72	96	120
Palmitic acid (C16:0)	23.38±0.81^a	23.26±0.58^a	22.98±0.14^a	22.49±0.12^ab	22.60±0.32^ab	22.07±0.48^b
Palmitoleic acid (C16:1n7)	0.32±0.14^a	0.28±0.18^a	0.16±0.02^a	0.20±0.02^a	0.23±0.01^a	0.19±0.03^a
Stearic acid (C18:0)	2.06±0.05^e	2.34±0.04^cd	2.51±0.07^a	2.33±0.04^d	2.42±0.02^bc	2.48±0.02^ab
Oleic acid (C18:1n9)	33.98±0.45^c	36.30±0.45^b	37.86±0.45^a	37.42±0.46^a	37.93±0.24^a	37.58±0.26^a
Linoleic acid(C18:2n6)	37.95±0.40^a	35.54±0.53^b	34.26±0.21^d	35.23±0.32^b	34.49±0.18^cd	35.06±0.23^bc
α-Linolenic acid(C18:3n3)	1.77±0.09^b	1.59±0.04^c	1.41±0.01^d	1.64±0.10^c	1.64±0.09^c	1.94±0.02^a
Gondoic acid(C20:1n9)	0.55±0.05^c	0.68±0.04^b	0.81±0.03^a	0.68±0.03^b	0.70±0.04^b	0.67±0.01^b
SFA	25.44±0.82^ab	25.60±0.57^a	25.50±0.21^a	24.83±0.09^ab	25.02±0.34^ab	24.55±0.46^b
USFA	74.57±0.83^ab	74.39±0.58^b	74.50±0.20^b	75.18±0.10^ab	74.99±0.34^ab	75.44±0.47^a