Fatty acids
(g/100 g fatty acids) |
Samples with* |
| Back fat |
Walnut oil |
Sea buckthorn oil |
| C14:0 |
1.07 |
0.56 |
1.0 |
| C15:1 |
0.22 |
0.17 |
0.18 |
| C16:0 |
22.35 |
12.36 |
17.63 |
| C16:1 |
3.68 |
1.29 |
3.39 |
| C17:0 |
0.32 |
0.13 |
0.19 |
| C17:1 |
0.32 |
0.15 |
0.19 |
| C18:0 |
9.15 |
4.36 |
5.83 |
| cis C18:1n9 |
42.44 |
25.25 |
48.19 |
| cis C18:2n6 |
17.32 |
47.4 |
21.59 |
| α C18:3n3 |
0.83 |
7.49 |
0.81 |
| C20:2n6 |
0.48 |
0.27 |
0.33 |
| C20:3n6 |
0.53 |
0.16 |
0.3 |
| C20:4n6 |
0.66 |
0.42 |
0.39 |
| Alti acizi grasi |
0.63 |
- |
- |
| ∑SFAs |
32.89 |
17.41 |
24.65 |
| ∑ MUFAs |
46.66 |
26.86 |
51.95 |
| ∑ PUFAs |
19.82 |
55.74 |
23.42 |
| PUFAs / SFAs |
0.603 |
3.20 |
0.95 |
|
| *The values shown in the table represent the average of 3 determinations with
RSD <5% |
| Table 4: Fatty acids compozition, % fatty acids, salami samples. |
