Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

Table 2 Fatty acid compositions (%) (determined by GC–MS) of total lipids produced by Aspergillus niger and Rhizopus oligosporus in solid-state fermentation (day 2) of apricot kernels

Fatty acids (%)	Samples
	Unfermented		SSF with Aspergillus niger		SSF with Rhizopus oligosporus
	Mean	SD	Mean	SD	Mean	SD
16:0	7.31^a	0.29	3.80^c	0.15	4.80^b	0.19
16:1 (n − 9)	0.05	0.01	0.04	0.01	0.04	0.01
16:1 (n − 7)	1.95	0.08	0.83	0.03	0.83	0.03
17:0	0.04	0.01	0.06	0.01	0.06	0.01
17:1 (n − 9)	0.11	0.02	0.11	0.02	0.11	0.02
18:0	2.81^a	0.11	1.00^c	0.04	1.15^b	0.05
18:1 (n − 9)	51.46^c	2.06	54.10^a	2.16	53.90^b	2.16
18:1 (n − 7)	3.58	0.14	3.65	0.15	3.70	0.15
18:2 (n − 6)	32.30^c	1.29	36.20^a	1.45	35.21^b	1.41
18:3 (n − 3)	0.14	0.02	0.07	0.01	0.09	0.01
20:0	0.16	0.02	0.06	0.01	0.04	0.01
20:1 (n − 9)	0.10	0.02	0.08	0.01	0.07	0.01
SFAs	10.32^a	0.41	4.92^c	0.20	6.05^b	0.24
MUFAs	57.25^c	2.29	58.81^a	2.35	58.65^b	2.34
PUFAs	32.44^c	1.30	36.27^a	1.45	35.30^b	1.41
n − 3 PUFAs	0.14^a	0.02	0.07^c	0.01	0.09^b	0.01
n − 6 PUFAs	32.30^c	1.29	36.20^a	1.45	35.21^b	1.40

Values are the means of three measurements (n = 3). Different superscript letters (a–c) in the same row indicate significant differences (p < 0.05) among fatty acids of the unfermented and fermented substrates (ANOVA “Tukey’s Multiple Comparison Test”). C16:0 palmitic; C16:1(n − 9) cis-7 hexadecenoic; C16:1(n − 7) palmitoleic; C17:0 margaric; C17:1(n − 9) heptadecenoic; C18:0, stearic; C18:1(n − 9), oleic; C18:1(n − 7), vaccenic; C18:2(n − 6), linoleic; C18:3(n − 3), α-linolenic; C20:0, arachidic; C20:1(n − 9), 11-eicosenoic; SFAs saturated fatty acids; MUFAs monounsaturated fatty acids; PUFAs polyunsaturated fatty acids

ISSN: 2661-801X