Skip to main content

Table 3 Fatty acid composition (weight % of total fatty acids) of individual lipid classes from pulp/peel oils of different cultivars (C1-C6) 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

Fatty acids (weight % of total fatty acids; mean ±SD, n = 3)
Species C14:0 C15:0 C16:0 C16:1n-9 C16:1n-7 C17:0 C18:0 C18:1n-9 C18:1n-7 C18:2n-6 C18:3n-3 C20:0 C20:1n-9
C1  
PL 0.36 ± 0.03 nd 24.48 ± 0.82 nd 14.57 ± 0.42 nd 1.34 ± 0.04 34.13 ± 0.85 6.21 ± 0.20 10.82 ± 0.45 7.54 ± 0.25 0.55 ± 0.04 nd
FFA 1.25 ± 0.10 nd 32.09 ± 0.80 nd 17.70 ± 0.48 nd 18.20 ± 0.60 18.80 ± 0.57 3.94 ± 0.11 5.82 ± 0.22 2.20 ± 0.10 nd nd
TAG 0.26 ± 0.04 0.03 ± 0.02 38.98 ± 1.10 0.12 ± 0.03 21.16 ± 0.52 0.06 ± 0.02 0.98 ± 0.10 28.98 ± 0.75 6.13 ± 0.25 2.69 ± 0.11 0.49 ± 0.04 0.11 ± 0.02 0.02 ± 0.01
SE 1.35 ± 0.12 nd 27.53 ± 0.90 0.90 ± 0.04 1.52 ± 0.09 0.52 ± 0.06 38.85 ± 1.11 20.24 ± 0.56 0.27 ± 0.05 6.19 ± 0.25 0.94 ± 0.04 1.70 ± 0.08 nd
C2  
PL 0.34 ± 0.04 nd 17.52 ± 0.58 nd 10.34 ± 0.38 nd 1.13 ± 0.04 39.57 ± 0.80 5.18 ± 0.19 17.09 ± 0.60 8.83 ± 0.28 tr nd
FFA 1.50 ± 0.10 nd 33.98 ± 0.89 nd 14.83 ± 0.42 nd 17.26 ± 0.58 22.55 ± 0.40 3.60 ± 0.14 4.60 ± 0.18 1.68 ± 0.06 nd nd
TAG 0.57 ± 0.04 0.02 ± 0.01 24.39 ± 0.78 0.32 ± 0.03 13.81 ± 0.46 tr 2.04 ± 0.12 48.83 ± 0.90 5.75 ± 0.18 2.52 ± 0.10 1.48 ± 0.12 0.13 ± 0.02 0.15 ± 0.02
SE 1.65 ± 0.09 nd 27.77 ± 0.63 0.60 ± 0.04 1.12 ± 0.11 0.42 ± 0.04 36.52 ± 0.84 22.82 ± 0.78 0.32 ± 0.04 6.60 ± 0.28 0.68 ± 0.10 1.50 ± 0.07 nd
C3  
PL 0.55 ± 0.05 nd 23.97 ± 0.48 nd 21.00 ± 0.58 nd 1.40 ± 0.15 20.55 ± 0.55 7.71 ± 0.30 19.45 ± 0.70 4.72 ± 0.18 0.64 ± 0.04 nd
FFA 1.32 ± 0.08 nd 35.52 ± 0.95 nd 16.20 ± 0.62 nd 18.20 ± 0.53 18.84 ± 0.50 3.20 ± 0.12 4.82 ± 0.15 1.90 ± 0.06 nd nd
TAG 0.38 ± 0.04 tr 40.16 ± 1.18 0.08 ± 0.02 26.31 ± 0.72 0.04 ± 0.02 0.83 ± 0.06 19.81 ± 0.40 6.70 ± 0.15 4.84 ± 0.14 0.63 ± 0.07 0.16 ± 0.02 0.08 ± 0.02
SE 1.42 ± 0.08 nd 26.53 ± 0.52 0.82 ± 0.03 1.42 ± 0.19 0.50 ± 0.05 39.89 ± 1.15 16.60 ± 0.42 0.82 ± 0.06 8.60 ± 0.28 1.20 ± 0.05 2.20 ± 0.10 nd
C4  
PL 0.72 ± 0.05 nd 27.22 ± 0.72 nd 19.90 ± 0.58 nd 0.88 ± 0.05 23.24 ± 0.62 8.08 ± 0.25 14.74 ± 0.48 4.75 ± 0.16 0.48 ± 0.04 nd
FFA 1.88 ± 0.08 nd 36.42 ± 0.80 nd 16.72 ± 0.68 nd 16.85 ± 0.62 18.15 ± 0.45 3.12 ± 0.13 4.38 ± 0.16 2.48 ± 0.12 nd nd
TAG 0.28 ± 0.04 tr 40.45 ± 1.12 0.03 ± 0.02 25.64 ± 0.72 0.02 ± 0.01 0.82 ± 0.04 21.17 ± 0.43 7.03 ± 0.28 3.96 ± 0.15 0.46 ± 0.04 0.14 ± 0.02 tr
SE 0.88 ± 0.06 nd 29.22 ± 0.72 0.30 ± 0.04 0.90 ± 0.08 0.20 ± 0.04 33.18 ± 0.72 25.44 ± 0.70 1.20 ± 0.05 5.20 ± 0.20 1.60 ± 0.05 1.88 ± 0.09 nd
C5  
PL 0.26 ± 0.03 nd 20.27 ± 0.57 nd 22.12 ± 0.80 nd 3.48 ± 0.14 27.22 ± 0.60 7.31 ± 0.25 14.21 ± 0.32 4.60 ± 0.20 0.52 ± 0.03 nd
FFA 1.72 ± 0.10 nd 30.54 ± 0.81 nd 14.65 ± 0.46 nd 16.90 ± 0.65 23.70 ± 0.82 4.20 ± 0.16 5.89 ± 0.19 2.40 ± 0.10 nd nd
TAG 0.30 ± 0.04 tr 39.19 ± 0.91 0.06 ± 0.02 24.20 ± 0.52 0.02 ± 0.01 0.94 ± 0.10 24.94 ± 0.71 6.53 ± 0.22 2.93 ± 0.11 0.62 ± 0.06 0.20 ± 0.03 0.08 ± 0.02
SE 2.20 ± 0.09 nd 26.42 ± 0.52 0.70 ± 0.03 1.40 ± 0.11 0.70 ± 0.04 40.05 ± 0.92 19.60 ± 0.54 0.48 ± 0.06 5.80 ± 0.20 1.00 ± 0.05 1.65 ± 0.05 nd
C6  
PL 0.45 ± 0.05 nd 21.75 ± 0.57 nd 22.07 ± 0.60 nd 1.21 ± 0.09 25.83 ± 0.75 7.33 ± 0.30 15.10 ± 0.30 5.91 ± 0.19 0.36 ± 0.03 nd
FFA 1.68 ± 0.08 nd 33.09 ± 0.61 nd 15.60 ± 0.42 nd 15.64 ± 0.45 21.78 ± 0.48 4.10 ± 0.15 5.95 ± 0.15 2.17 ± 0.10 nd nd
TAG 0.42 ± 0.04 0.05 ± 0.02 36.97 ± 1.13 0.08 ± 0.03 25.59 ± 0.92 0.03 ± 0.01 0.96 ± 0.09 24.82 ± 0.65 6.66 ± 0.28 3.53 ± 0.14 0.68 ± 0.05 0.13 ± 0.02 0.10 ± 0.03
SE 1.20 ± 0.06 nd 24.20 ± 0.61 1.10 ± 0.03 1.30 ± 0.12 0.88 ± 0.03 39.80 ± 0.88 22.34 ± 0.66 0.82 ± 0.05 5.70 ± 0.18 0.78 ± 0.07 1.88 ± 0.07 nd
  1. PL- polar lipids, FFA- free fatty acids, TAG- triacylglycerols, SE- sterol esters.