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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 )

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)
Species ∑ SFA ∑ MUFA ∑ PUFA PUFA/ SFA n-6/ n-3
C1  
PL 26.73 ± 0.93db 54.91 ± 1.47aa 18.36 ± 0.70ac 0.69a 1.44d
FFA 51.54 ± 1.50ba 40.44 ± 1.16bb 8.02 ± 0.32bc 0.16b 2.65c
TAG 40.41 ± 1.30cb 56.41 ± 1.56aa 3.18 ± 0.15cc 0.08b 5.49b
SE 69.94 ± 2.27aa 22.93 ± 0.74cb 7.13 ± 0.29bc 0.10b 6.59a
C2  
PL 18.99 ± 0.66dc 55.09 ± 1.37ba 25.92 ± 0.88ab 1.36a 1.93c
FFA 52.74 ± 1.57ba 40.98 ± 0.96cb 6.28 ± 0.24bc 0.12b 2.74b
TAG 27.15 ± 0.97cb 68.86 ± 1.59aa 3.99 ± 0.22cc 0.15b 1.71c
SE 67.86 ± 1.67aa 24.86 ± 0.97db 7.28 ± 0.38bc 0.11b 9.71a
C3  
PL 26.56 ± 0.72db 49.26 ± 1.43ba 24.18 ± 0.88ac 0.91a 4.12c
FFA 55.04 ± 1.56ba 38.24 ± 1.24cb 6.72 ± 0.21cc 0.12b 2.54d
TAG 41.56 ± 1.32cb 52.97 ± 1.31aa 5.47 ± 0.21cc 0.13b 7.67a
SE 70.54 ± 1.90aa 19.66 ± 0.70db 9.80 ± 0.33bc 0.14b 7.17b
C4  
PL 29.29 ± 0.86db 51.21 ± 1.45aa 19.49 ± 0.64ac 0.67a 3.10b
FFA 55.15 ± 1.50ba 37.99 ± 1.26bb 6.86 ± 0.28bc 0.12b 1.77c
TAG 41.70 ± 1.23cb 53.87 ± 1.45aa 4.43 ± 0.19cc 0.11b 8.52a
SE 65.36 ± 1.63aa 27.84 ± 0.87cb 6.80 ± 0.25bc 0.10b 3.25b
C5  
PL 24.53 ± 0.77db 56.65 ± 1.65aa 18.82 ± 0.52ac 0.77a 3.09c
FFA 49.16 ± 1.56ba 42.55 ± 1.44bb 8.29 ± 0.29bc 0.17b 2.45d
TAG 40.64 ± 1.09cb 55.81 ± 1.42aa 3.55 ± 0.17dc 0.09c 4.77b
SE 71.02 ± 1.62aa 22.18 ± 0.74cb 6.80 ± 0.25cc 0.10c 5.80a
C6  
PL 23.77 ± 0.74db 55.22 ± 1.65aa 21.01 ± 0.49ac 0.88a 2.56c
FFA 50.41 ± 1.14ba 41.47 ± 1.05bb 8.12 ± 0.25bc 0.16b 2.75c
TAG 38.55 ± 1.31cb 57.25 ± 1.91aa 4.20 ± 0.19dc 0.11c 5.22b
SE 67.96 ± 1.65aa 25.56 ± 0.86cb 6.48 ± 0.25cc 0.10c 7.31a
  1. Values are mean ± SD of three samples, analyzed individually in triplicate
  2. Means in the same row followed by different superscript letters indicate significant differences (p < 0.05) among fatty acid classes; means in the same column followed by different subscript letters indicate significant differences (p < 0.05) among lipid classes of each cultivar.
  3. PL, polar lipids; FFA, free fatty acids; TAG, triacylglycerols; SE, steryl esters; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.