Skip to main content

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

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

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