. 2023 Sep 2;12(17):3311. doi: 10.3390/foods12173311

Table 1.

Effect of different drying methods on fatty acid composition of broccoli.

Fatty Acid (g/100 g)	Drying Methods
Fatty Acid (g/100 g)	VD	CD	IRD	LTVD	FD
Saturated Fatty Acids
Lauric acid, C12:0	0.24 ± 0.03 ^b	0.66 ± 0.10 ^a	0.15 ± 0.01 ^b	0.23 ± 0.02 ^b	0.17 ± 0.01 ^b
Myristic acid, C14:0	0.48 ± 0.04 ^a	0.24 ± 0.04 ^d	0.41 ± 0.04 ^ab	0.36 ± 0.02 ^bc	0.33 ± 0.02 ^c
Pentadecanoic acid, C15:0	0.19 ± 0.02 ^ab	0.17 ± 0.02 ^ab	0.20 ± 0.01 ^a	0.17 ± 0.02 ^ab	0.16 ± 0.01 ^b
Palmitic acid, C16:0	14.82 ± 0.33 ^bc	19.79 ± 1.03 ^a	16.00 ± 0.81 ^b	14.66 ± 0.40 ^bc	14.03 ± 0.52 ^c
Heptadecanoic acid, C17:0	0.17 ± 0.01 ^b	0.15 ± 0.01 ^b	0.16 ± 0.01 ^b	0.15 ± 0.00 ^b	3.15 ± 0.13 ^a
Stearic acid, C18:0	1.42 ± 0.03 ^ab	1.90 ± 0.49 ^a	1.36 ± 0.02 ^b	1.28 ± 0.01 ^b	1.21 ± 0.02 ^b
Arachidic acid, C20:0	0.31 ± 0.04 ^a	0.33 ± 0.13 ^a	0.27 ± 0.04 ^a	0.25 ± 0.01 ^a	0.34 ± 0.00 ^a
Behenic acid, C22:0	0.11 ± 0.03 ^bc	0.61 ± 0.07 ^a	0.11 ± 0.06 ^bc	0.02 ± 0.01 ^c	0.15 ± 0.01 ^b
Tricosanoic acid, C23:0	4.59 ± 0.41 ^bc	3.70 ± 0.40 ^c	12.70 ± 1.71 ^a	7.57 ± 0.16 ^b	11.21 ± 3.07 ^a
Lignoceric acid, C24:0	0.27 ± 0.03 ^b	0.28 ± 0.06 ^b	0.26 ± 0.06 ^b	0.27 ± 0.02 ^b	0.43 ± 0.05 ^a
Monounsaturated fatty acids
Palmitoleic acid, C16:1-cis (n-7)	2.67 ± 0.01 ^a	2.08 ± 0.06 ^c	2.00 ± 0.06 ^c	1.83 ± 0.02 ^d	2.29 ± 0.06 ^b
Heptadecenoic acid, C17:1 (cis-10)	2.86 ± 0.10 ^a	1.84 ± 0.49 ^b	2.43 ± 0.15 ^a	2.50 ± 0.10 ^a	0.18 ± 0.00 ^c
Oleic acid/trans-oleic acid, C18:1-cis (n-9)/C18:1-trans (n-9)	0.33 ± 0.01 ^b	0.52 ± 0.08 ^a	0.56 ± 0.01 ^a	0.34 ± 0.01 ^b	0.29 ± 0.02 ^b
11-Eicosenoic acid, C20:1-cis (n-9)	ND	ND	ND	ND	0.04 ± 0.00 ^a
Nervonic acid, C24:1-cis (n-9)	0.24 ± 0.03 ^ab	ND	0.22 ± 0.02 ^b	0.25 ± 0.03 ^ab	0.28 ± 0.00 ^a
Polyunsaturated Fatty Acids
Linoleic acid, C18:2-cis (n-6)	15.50 ± 0.16 ^b	16.34 ± 0.10 ^a	13.08 ± 0.30 ^e	14.72 ± 0.11 ^c	13.83 ± 0.43 ^d
α-linolenic acid, C18:3-cis (n-3)	55.33 ± 0.51 ^a	51.35 ± 0.47 ^b	49.58 ± 0.66 ^b	54.91 ± 0.36 ^a	51.09 ± 1.79 ^b
γ-linolenic acid, C18:3-cis (n-6)	0.48 ± 0.02 ^b	ND	0.50 ± 0.01 ^b	0.49 ± 0.00 ^b	0.55 ± 0.02 ^b
SFA ¹	22.59 ± 0.55 ^c	27.84 ± 1.02 ^b	31.62 ± 1.03 ^a	24.96 ± 0.37 ^c	31.18 ± 2.33 ^a
MUFA ²	6.10 ± 0.11 ^a	4.44 ± 0.61 ^c	5.21 ± 0.07 ^b	4.92 ± 0.10 ^bc	3.09 ± 0.08 ^d
PUFA ³	71.31 ± 0.66 ^a	67.77 ± 0.56 ^bc	63.16 ± 0.95 ^d	70.12 ± 0.47 ^ab	65.46 ± 2.23 ^cd

Data are expressed as mean ± standard deviation (n = 3). Significant differences (p < 0.05) are indicated with different superscript letters in the same row. ND: not detected at a level <0.01 g/100 g sample. ¹ Saturated fatty acids; ² monounsaturated fatty acids; ³ polyunsaturated fatty acids.