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Table 6 Fatty acid composition (weight % of total fatty acids) of individual lipid classes from seed 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 24.62 ± 0.93cb 18.81 ± 0.76bc 56.57 ± 1.67ba 2.30b 4.10a
FFA 34.92 ± 1.12bb 22.95 ± 0.78ac 42.13 ± 1.30ca 1.21c 2.57b
TAG 11.26 ± 0.50dc 20.87 ± 0.79abb 67.87 ± 1.94aa 6.03a 1.80d
SE 58.63 ± 1.62aa 15.37 ± 0.54cc 25.99 ± 0.72db 0.44d 2.27c
C2  
PL 24.34 ± 0.79cb 18.36 ± 0.60ac 57.29 ± 1.61ba 2.35b 4.56a
FFA 40.52 ± 1.19ba 19.50 ± 0.63ab 39.98 ± 1.25ca 0.99c 2.28b
TAG 8.22 ± 0.42dc 15.08 ± 0.65bb 76.70 ± 2.05aa 9.33a 1.35d
SE 59.49 ± 1.81aa 14.22 ± 0.60bc 26.29 ± 0.98db 0.44d 2.01c
C3  
PL 28.70 ± 0.98cb 17.07 ± 0.72bc 54.23 ± 1.37ba 1.89b 3.07a
FFA 44.20 ± 1.43ba 17.48 ± 0.47bc 38.32 ± 1.37cb 0.87c 2.06c
TAG 12.14 ± 0.53dc 20.03 ± 0.80ab 67.83 ± 1.98aa 5.59a 1.13d
SE 63.40 ± 1.94aa 12.52 ± 0.49cc 24.08 ± 0.93db 0.38d 2.31b
C4  
PL 25.63 ± 0.88cb 17.44 ± 0.58abc 56.93 ± 1.72ba 2.22b 3.11a
FFA 44.85 ± 1.19ba 15.85 ± 0.54bc 39.30 ± 1.30cb 0.88c 2.22b
TAG 12.55 ± 0.53dc 18.35 ± 0.74ab 69.10 ± 1.98aa 5.51a 1.14c
SE 63.92 ± 1.95aa 13.03 ± 0.41cc 23.05 ± 0.80db 0.36d 2.34b
C5  
PL 29.22 ± 1.14cb 16.88 ± 0.75abc 53.90 ± 1.63ba 1.84b 3.13a
FFA 34.60 ± 1.31bb 16.32 ± 0.56bc 49.08 ± 1.62ca 1.42c 1.51c
TAG 12.05 ± 0.49dc 18.63 ± 0.67ab 69.32 ± 2.22aa 5.75a 1.04d
SE 62.85 ± 2.09aa 14.40 ± 0.58cc 22.75 ± 0.70db 0.36d 2.30b
C6  
PL 28.60 ± 0.84cb 19.35 ± 0.58ac 52.05 ± 1.64ba 1.82b 3.95a
FFA 42.80 ± 1.37ba 17.08 ± 0.57bc 40.12 ± 1.55cb 0.94c 1.87c
TAG 10.62 ± 0.51dc 20.83 ± 0.65ab 68.55 ± 2.02aa 6.46a 1.38d
SE 62.62 ± 2.20aa 14.38 ± 0.51cc 23.00 ± 0.70db 0.37d 2.97b
  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.