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Table. 3 Fatty acids profile of the lipid content extracted from Carbula marginella and Cirina Butyrospermi

From: Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

Fatty acids (%) Carbula marginella Cirina butyrospermi
Caproic acid 0.18 ± 0.09b 0.43 ± 0.02a
Capric acid 0.11 ± 0.01b 0.79 ± 0.05a
Lauric acid 0.08 ± 0.01b 0.60 ± 0.03a
Myristic acid 0.29 ± 0.01b 0.43 ± 0.05a
Palmitic acid 27.54 ± 0.14a 13.06 ± 1.32b
Margaric acid 0.12 ± 0.00b 0.89 ± 0.02a
Stearic acid 8.90 ± 0.08b 21.02 ± 0.26a
Arachidinic acid 0.69 ± 0.00b 1.54 ± 0.68a
Lignoceric acid 0.13 ± 0.02b 3.31 ± 0.49a
Palmitoleic acid 4.06 ± 0.09a 0.83 ± 0.04b
Oleic acid 26.41 ± 0.05a 27.01 ± 0.68a
Gondoic acid 0.32 ± 0.08b 0.94 ± 0.03a
Linoleic acid 30.23 ± 0.08a 8.01 ± 0.08b
Linolenic acid 0.79 ± 0.02b 20.42 ± 0.45a
Docosapentaenoic acid 0.11 ± 0.01b 0.57 ± 0.13a
SFA 38.04 42.07
MUFA 30.79 29.23
PUFA 31.13 29.01
Total 99.96 99.85
  1. The same superscript letters in each row indicate no significant difference (p-value < 0.05) between the mean values
  2. SFA Saturated fatty acids, MUFA Monounsaturated fatty acids, PUFA Polyunsaturated fatty acids