Table 3. Fatty Acid Composition (%) of MKOs from the Selected Varieties of Mangoes.

mango variety			Anwar Ratul	Dasehri	Fajri	Laal Badshah	Langra	Safed Chaunsa	Sindhri
name of fatty acid	abbreviation	RT	(%)	(%)	(%)	(%)	(%)	(%)	(%)
myristic acid	C:14:0	16.14	0.10	0.05	0.09	0.06	0.08	0.06	4.63
pentadecylic acid	C:15:0	17.48	0.04	0.03	0.05	0.03	0.02	0.04	0.03
palmitoleic acid	9cc:16:1	18.13		0.23				0.01
palmitic acid	C:16:0	18.68	12.12	10.82	10.00	12.67	11.92	13.26	10.41
margaric acid	C:17:0	19.29	0.22	0.24	0.17	0.31	0.20	0.22	0.15
linoleic acid	9c12c-18:2	20.13	13.44	16.47		11.87		7.72
oleic acid	9cc:18:1	20.28	40.31	41.18	25.69	39.58	48.57	42.48	47.14
stearic acid	C:18:0	20.56	26.88	24.71	38.53	27.71	34.09	27.03	31.42
isostearic acid	16-Me-C:17:0	20.69			0.04		0.03	0.16
ricinoleic acid	12-OH,9c-18:1	21.25			21.81
arachidic acid	C:20:0	21.41	5.02	4.81		4.94	3.74	5.43	4.80
behenic acid	C:22:0	22.31		0.19	1.11	0.63		0.96	0.58
tricosylic acid	C:23:0	22.85	0.23		0.33			0.57	0.12
lignoceric acid	C:24:0	23.22	1.40	1.27	1.55	1.32	1.34	1.31	0.72
hyenic acid	C:25:0	23.72	0.25		0.64	0.88		0.76
saturated fats	TSFAs		46.25	41.92	52.50	48.54	51.39	50.42	52.86
unsaturated fats	TMUFAs		40.51	41.61	47.50	39.59	48.61	41.86	47.14
	TPUFAS		13.44	16.47		11.87		7.72
	TUFAs		53.75	58.08	47.50	51.46	48.61	49.58	47.14