. 2023 Mar 15;12(6):1251. doi: 10.3390/foods12061251

Table 2.

Fatty acid composition of IPPO from five regions.

Fatty Acid (%)	Ningqiang	Xuancheng	Xingyi	Mianyang	Liangshan
Palmitic acid (C16: 0)	16.18 ± 0.00 ^d	18.19 ± 0.02 ^c	19.55 ± 0.01 ^a	19.48 ± 0.01 ^b	14.19 ± 0.01 ^e
Palmitoleic acid (C16: 1)	5.98 ± 0.01 ^c	8.19 ± 0.01 ^a	5.21 ± 0.02 ^d	7.57 ± 0.03 ^b	4.31 ± 0.01 ^e
Heptadecanoic acid (C17: 0)	0.40 ± 0.00 ^a	0.39 ± 0.01 ^b	0.16 ± 0.00 ^d	0.27 ± 0.01 ^c	0.09 ± 0.01 ^e
Stearic acid (C18: 0)	1.59 ± 0.01 ^b	1.01 ± 0.01 ^e	1.93 ± 0.01 ^a	1.07 ± 0.01 ^d	1.45 ± 0.02 ^c
Oleic acid (C18: 1)	7.49 ± 0.03 ^a	5.20 ± 0.01 ^e	6.64 ± 0.02 ^c	5.94 ± 0.02 ^d	7.20 ± 0.02 ^b
Linoleic acid (C18: 2)	66.63 ± 0.03 ^b	64.29 ± 0.03 ^d	64.36 ± 0.03 ^c	63.07 ± 0.03 ^e	70.69 ± 0.02 ^a
Linolenic acid (C18: 3)	0.84 ± 0.03 ^e	1.34 ± 0.01 ^a	1.20 ± 0.01 ^b	0.94 ± 0.01 ^d	1.03 ± 0.04 ^c
Arachidic acid (C20: 0)	0.48 ± 0.01 ^d	0.60 ± 0.01 ^c	0.33 ± 0.01 ^e	0.73 ± 0.01 ^b	0.77 ± 0.01 ^a
Heneicosanoic acid (C21: 0)	0.41 ± 0.02 ^d	0.78 ± 0.01 ^b	0.61 ± 0.02 ^c	0.93 ± 0.02 ^a	0.27 ± 0.01 ^e
SFA	19.05 ± 0.01 ^d	20.96 ± 0.03 ^c	22.58 ± 0.03 ^a	22.48 ± 0.03 ^b	16.78 ± 0.03 ^e
UFA	80.95 ± 0.02 ^b	79.03 ± 0.03 ^c	77.42 ± 0.02 ^e	77.52 ± 0.04 ^d	83.23 ± 0.04 ^a
MUFA	13.47 ± 0.02 ^b	13.40 ± 0.01 ^c	11.85 ± 0.03 ^d	13.51 ± 0.01 ^a	11.50 ± 0.02 ^e
PUFA	67.48 ± 0.02 ^b	65.64 ± 0.04 ^c	65.57 ± 0.02 ^d	64.01 ± 0.03 ^e	71.72 ± 0.03 ^a
UFA/SFA	4.25 ± 0.00 ^abc	3.77 ± 0.01 ^bc	3.43 ± 0.00 ^c	4.43 ± 1.00 ^ab	4.96 ± 0.01 ^a

Each value is expressed as the mean ± standard deviation (n = 3). Superscripts with different letter in the same row was statistically significant (p < 0.05). SFA, saturated fatty acid; UFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.