Skip to main content

Table 2 Fatty acid composition (weight % of total fatty acids) of oils from different parts of sea buckthorn fruits (ssp. carpatica )

From: Fatty acids in berry lipids of six sea buckthorn (Hippophae rhamnoides L., subspecies carpatica) cultivars grown in Romania

  Sea buckthorn cultivars (ssp. carpatica)
Fatty acid classes C1 C2 C3 C4 C5 C6
    Whole berries   
∑ SFAs 36.94 ± 1.09bab 24.58 ± 0.93bc 37.87 ± 1.09bab 38.72 ± 1.09ba 38.59 ± 1.06ba 35.09 ± 0.83bb
∑ MUFAs 57.12 ± 1.51aab 60.37 ± 1.52aa 53.22 ± 1.31ac 54.26 ± 1.62abc 54.43 ± 1.65abc 53.45 ± 1.70ac
∑ PUFAs 5.95 ± 0.27ce 15.05 ± 0.53ca 8.91 ± 0.38cc 7.03 ± 0.34cd 6.98 ± 0.42cde 11.46 ± 0.41cb
PUFAs/SFAs 0.16 d 0.61 a 0.24 c 0.18 cd 0.18 cd 0.33 b
n–6/n–3 1.05 e 2.61 b 2.34 c 2.79 a 1.90 d 1.97 d
    Pulp/peel   
∑ SFAs 36.30 ± 1.11bb 26.59 ± 0.83bc 40.56 ± 1.06ba 39.95 ± 1.29ba 40.41 ± 1.40ba 39.11 ± 1.30bab
∑ MUFAs 58.80 ± 1.95ab 69.83 ± 1.81aa 53.96 ± 1.49ab 55.36 ± 1.97ab 56.39 ± 1.66ab 54.34 ± 1.93ab
∑ PUFAs 4.90 ± 0.24cc 3.58 ± 0.17cd 5.47 ± 0.23cb 4.69 ± 0.20cc 3.20 ± 0.13cd 6.56 ± 0.21ca
PUFAs/SFAs 0.13 ab 0.13 ab 0.13 ab 0.12 bc 0.08 c 0.17 a
n–6/n–3 4.83 b 1.70 d 5.05 b 7.67 a 4.11 c 1.09 e
    Seed   
∑ SFAs 12.77 ± 0.55cbc 11.51 ± 0.43cc 15.89 ± 0.64ca 13.79 ± 0.51cb 14.00 ± 0.51cb 11.39 ± 0.41cc
∑ MUFAs 16.38 ± 0.71bd 16.59 ± 0.55bcd 18.58 ± 0.79bb 18.24 ± 0.69bbc 18.99 ± 0.77bb 21.55 ± 0.81ba
∑ PUFAs 70.84 ± 1.50aab 71.90 ± 1.75aa 65.53 ± 1.70ac 67.97 ± 1.52aabc 67.01 ± 1.84abc 67.06 ± 1.84abc
PUFAs/SFAs 5.55 c 6.25 a 4.12 e 4.93 d 4.79 d 5.89 b
n–6/n–3 1.49 a 1.41 b 1.06 e 1.19 d 1.06 e 1.38 c
  1. C1- C6, sea buckthorn (ssp. carpatica) cultivars.
  2. Values are mean ± SD of three samples of each fruit part, analyzed individually in triplicate. Means in the same row followed by different superscript letters indicate significant differences (p < 0.05) among cultivars (C1-C5); means in the same column followed by different subscript letters indicate significant differences (p < 0.05) between fatty acid classes of each cultivar; SFAs, saturated fatty acids; MUFAs, monounsaturated fatty acids; PUFAs, polyunsaturated fatty acids.