Fatty acid composition

Fatty acid (%)	ABP	PBP
SFA	8.015^a	8.474^a
MUFA	69.561^a	70.695^a
PUFA	22.425^a	20.831^b
UFA	91.986^a	91.526^a
UFA/SFA	11.48^a	10.80^a
PUFA/MUFA	0.32^a	0.29^a
C14 :0	0.015^a	0.025^b
C16 :0	6.192^a	6.713^a
C16 :1	0.828^a	1.149^b
C17 :0	0.025^a	0.024^a
C17 :1	0.028^a	0.040^a
C18 :0	1.755^a	1.650^a
C18 :1	68.705^a	69.367^a
C18 :2	22.384^a	20.747^b
C18 :3	0.041^a	0.084^b
C20 :0	0.028^a	0.062^b
C20 :1	-	0.139
Values expressed are means of three independent determinations. ^a,bDifferent superscripts in the same row indicate the significant differences (p<0.05).

Table 5: Fatty acid composition of almond and pistachio juices processing byproducts (% of total fatty acids).