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Table 4 Fatty acid composition (weight % of total fatty acids) of individual lipid classes from seed 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 0.16 ± 0.02 0.13 ± 0.03 17.21 ± 0.64 nd 0.26 ± 0.04 tr 6.30 ± 0.20 14.23 ± 0.57 4.32 ± 0.15 45.48 ± 1.22 11.09 ± 0.45 0.82 ± 0.04 tr
FFA 0.46 ± 0.04 tr 25.33 ± 0.80 nd 0.41 ± 0.02 tr 9.13 ± 0.28 17.98 ± 0.62 4.56 ± 0.14 30.34 ± 0.90 11.79 ± 0.40 tr nd
TAG 0.09 ± 0.02 0.14 ± 0.02 8.19 ± 0.25 nd 0.55 ± 0.02 0.04 ± 0.02 2.51 ± 0.16 17.94 ± 0.66 2.27 ± 0.09 43.65 ± 1.12 24.22 ± 0.82 0.29 ± 0.03 0.10 ± 0.02
SE 0.56 ± 0.05 0.05 ± 0.02 24.59 ± 0.62 nd 0.22 ± 0.03 0.39 ± 0.04 29.36 ± 0.77 13.37 ± 0.43 1.78 ± 0.08 18.05 ± 0.50 7.94 ± 0.22 3.68 ± 012 nd
C2  
PL 0.06 ± 0.02 0.06 ± 0.03 16.33 ± 0.42 nd 0.09 ± 0.02 tr 6.93 ± 0.28 14.56 ± 0.40 3.41 ± 0.15 46.98 ± 1.23 10.31 ± 0.38 0.96 ± 0.04 0.30 ± 0.03
FFA 1.20 ± 0.08 0.30 ± 0.02 26.32 ± 0.62 nd 0.20 ± 0.03 0.30 ± 0.04 11.20 ± 0.38 16.20 ± 0.48 3.10 ± 0.12 27.78 ± 0.85 12.20 ± 0.40 1.20 ± 0.05 nd
TAG 0.06 ± 0.03 0.09 ± 0.02 5.63 ± 0.18 nd 0.16 ± 0.03 tr 2.32 ± 0.16 13.56 ± 0.54 1.25 ± 0.05 44.02 ± 1.10 32.68 ± 0.95 0.12 ± 0.03 0.12 ± 0.03
SE 0.25 ± 0.03 0.02 ± 0.01 26.20 ± 0.82 nd 0.30 ± 0.04 0.42 ± 0.05 28.40 ± 0.72 12.27 ± 0.50 1.65 ± 0.06 17.55 ± 0.68 8.74 ± 0.30 4.20 ± 0.18 nd
C3  
PL 0.15 ± 0.02 0.10 ± 0.03 18.69 ± 0.52 nd 0.15 ± 0.02 0.14 ± 0.03 8.64 ± 0.32 12.72 ± 0.52 4.05 ± 0.16 40.90 ± 0.95 13.33 ± 0.42 0.99 ± 0.06 0.15 ± 0.2
FFA 1.60 ± 0.08 0.20 ± 0.02 25.80 ± 0.76 nd 0.30 ± 0.03 0.60 ± 0.06 15.10 ± 0.44 15.20 ± 0.39 1.98 ± 0.05 25.80 ± 0.85 12.52 ± 0.52 0.90 ± 0.07 nd
TAG tr tr 7.99 ± 0.28 nd 0.19 ± 0.02 tr 3.55 ± 0.20 17.72 ± 0.68 1.84 ± 0.06 36.05 ± 1.10 31.77 ± 0.88 0.60 ± 0.05 0.28 ± 0.04
SE 0.62 ± 0.03 0.04 ± 0.02 25.20 ± 0.78 nd 0.28 ± 0.03 0.26 ± 0.03 31.68 ± 0.88 10.82 ± 0.40 1.42 ± 0.06 16.80 ± 0.65 7.28 ± 0.28 5.60 ± 0.20 nd
C4  
PL 0.12 ± 0.03 0.06 ± 0.02 17.29 ± 0.50 nd 0.21 ± 0.03 0.11 ± 0.02 6.95 ± 0.25 12.61 ± 0.38 4.62 ± 0.17 43.08 ± 1.20 13.85 ± 0.52 1.10 ± 0.06 tr
FFA 1.10 ± 0.06 0.15 ± 0.03 27.58 ± 0.60 nd 0.15 ± 0.02 0.25 ± 0.05 14.80 ± 0.38 12.85 ± 0.42 2.85 ± 0.10 27.10 ± 0.90 12.20 ± 0.40 0.97 ± 0.07 nd
TAG 0.06 ± 0.02 0.12 ± 0.03 8.76 ± 0.30 nd 0.41 ± 0.04 0.04 ± 0.02 3.10 ± 0.10 15.55 ± 0.55 2.28 ± 0.12 36.84 ± 1.18 32.26 ± 0.80 0.47 ± 0.06 0.11 ± 0.03
SE 0.42 ± 0.03 0.02 ± 0.01 27.20 ± 0.72 nd 0.18 ± 0.02 0.35 ± 0.04 30.13 ± 1.00 11.25 ± 0.32 1.60 ± 0.07 16.15 ± 0.60 6.90 ± 0.20 5.80 ± 0.15 nd
C5  
PL 0.11 ± 0.02 tr 20.62 ± 0.80 nd 0.09 ± 0.03 0.10 ± 0.02 7.16 ± 0.22 12.33 ± 0.52 4.46 ± 0.20 40.86 ± 1.25 13.04 ± 0.38 1.22 ± 0.08 tr
FFA 0.93 ± 0.04 0.23 ± 0.03 20.09 ± 0.78 nd tr tr 12.26 ± 0.40 13.37 ± 0.44 2.96 ± 0.12 29.53 ± 1.00 19.55 ± 0.62 1.09 ± 0.06 nd
TAG 0.07 ± 0.03 tr 8.82 ± 0.32 nd 0.41 ± 0.05 0.02 ± 0.01 2.73 ± 0.09 15.75 ± 0.50 2.40 ± 0.10 35.28 ± 1.10 34.03 ± 1.12 0.41 ± 0.04 0.07 ± 0.02
SE 0.50 ± 0.03 tr 23.80 ± 0.84 nd 0.20 ± 0.04 0.30 ± 0.04 32.80 ± 0.98 12.30 ± 0.48 1.90 ± 0.06 15.85 ± 0.45 6.90 ± 0.25 5.45 ± 0.20 nd
C6  
PL 0.10 ± 0.02 0.08 ± 0.02 20.23 ± 0.54 nd 0.14 ± 0.03 0.23 ± 0.03 6.94 ± 0.18 15.30 ± 0.39 3.91 ± 0.16 41.54 ± 1.22 10.51 ± 0.42 1.02 ± 0.05 tr
FFA 1.44 ± 0.06 0.28 ± 0.04 24.64 ± 0.78 nd 0.41 ± 0.06 0.50 ± 0.05 14.41 ± 0.38 14.01 ± 0.39 2.67 ± 0.12 26.12 ± 0.95 14.00 ± 0.60 1.53 ± 0.06 nd
TAG 0.05 ± 0.02 0.12 ± 0.03 7.24 ± 0.30 nd 0.29 ± 0.03 0.05 ± 0.01 2.86 ± 0.12 18.61 ± 0.52 1.77 ± 0.07 39.70 ± 1.12 28.85 ± 0.90 0.31 ± 0.03 0.16 ± 0.03
SE 0.30 ± 0.04 tr 25.20 ± 0.82 nd 0.28 ± 0.03 0.40 ± 0.06 31.80 ± 1.10 12.80 ± 0.42 1.30 ± 0.06 17.20 ± 0.50 5.80 ± 0.20 4.92 ± 0.18 nd
  1. PL- polar lipids, FFA- free fatty acids, TAG- triacylglycerols, SE- sterol esters.