Table 5 Fatty acid composition (weight % of total fatty acids) of individual lipid classes from pulp/peel oils of different cultivars of sea buckthorn fruits (ssp. carpatica )

26.73 ± 0.93_d^b

54.91 ± 1.47_a^a

18.36 ± 0.70_a^c

0.69_a

1.44_d

51.54 ± 1.50_b^a

40.44 ± 1.16_b^b

8.02 ± 0.32_b^c

0.16_b

2.65_c

40.41 ± 1.30_c^b

56.41 ± 1.56_a^a

3.18 ± 0.15_c^c

0.08_b

5.49_b

69.94 ± 2.27_a^a

22.93 ± 0.74_c^b

7.13 ± 0.29_b^c

0.10_b

6.59_a

18.99 ± 0.66_d^c

55.09 ± 1.37_b^a

25.92 ± 0.88_a^b

1.36_a

1.93_c

52.74 ± 1.57_b^a

40.98 ± 0.96_c^b

6.28 ± 0.24_b^c

0.12_b

2.74_b

27.15 ± 0.97_c^b

68.86 ± 1.59_a^a

3.99 ± 0.22_c^c

0.15_b

1.71_c

67.86 ± 1.67_a^a

24.86 ± 0.97_d^b

7.28 ± 0.38_b^c

0.11_b

9.71_a

26.56 ± 0.72_d^b

49.26 ± 1.43_b^a

24.18 ± 0.88_a^c

0.91_a

4.12_c

55.04 ± 1.56_b^a

38.24 ± 1.24_c^b

6.72 ± 0.21_c^c

0.12_b

2.54_d

41.56 ± 1.32_c^b

52.97 ± 1.31_a^a

5.47 ± 0.21_c^c

0.13_b

7.67_a

70.54 ± 1.90_a^a

19.66 ± 0.70_d^b

9.80 ± 0.33_b^c

0.14_b

7.17_b

29.29 ± 0.86_d^b

51.21 ± 1.45_a^a

19.49 ± 0.64_a^c

0.67_a

3.10_b

55.15 ± 1.50_b^a

37.99 ± 1.26_b^b

6.86 ± 0.28_b^c

0.12_b

1.77_c

41.70 ± 1.23_c^b

53.87 ± 1.45_a^a

4.43 ± 0.19_c^c

0.11_b

8.52_a

65.36 ± 1.63_a^a

27.84 ± 0.87_c^b

6.80 ± 0.25_b^c

0.10_b

3.25_b

24.53 ± 0.77_d^b

56.65 ± 1.65_a^a

18.82 ± 0.52_a^c

0.77_a

3.09_c

49.16 ± 1.56_b^a

42.55 ± 1.44_b^b

8.29 ± 0.29_b^c

0.17_b

2.45_d

40.64 ± 1.09_c^b

55.81 ± 1.42_a^a

3.55 ± 0.17_d^c

0.09_c

4.77_b

71.02 ± 1.62_a^a

22.18 ± 0.74_c^b

6.80 ± 0.25_c^c

0.10_c

5.80_a

23.77 ± 0.74_d^b

55.22 ± 1.65_a^a

21.01 ± 0.49_a^c

0.88_a

2.56_c

50.41 ± 1.14_b^a

41.47 ± 1.05_b^b

8.12 ± 0.25_b^c

0.16_b

2.75_c

38.55 ± 1.31_c^b

57.25 ± 1.91_a^a

4.20 ± 0.19_d^c

0.11_c

5.22_b

67.96 ± 1.65_a^a

25.56 ± 0.86_c^b

6.48 ± 0.25_c^c

0.10_c

7.31_a