Table 2.
Oil Content | DyM | Sox | CEM | HSO | |||
---|---|---|---|---|---|---|---|
S | NS | S | NS | S | NS | Cold-Pressed | |
ω3 | 30.65% | 14.46% | 28.78% | 34.08% * | 1.24% | 0.69% | 13.36% |
ω6 | 41.98% | 20.4% | 64.74% * | 55.02% | 54.06% | 60.71% | 25.09% |
Vitamin E | 0 | 0 | 0 | 0 | 0 | 2.65% * | 0 |
Palmitic acid | 0 | 0 | 4.13% | 6.78% | 7.68% * | 5.71% | 5.02% |
Stearic acid | 1.79% | 0 | 0.89% | 2.20% * | 0 | 0 | 1.87% |
Pentadecanoic acid | 0 | 0 | 0 | 0 | 0 | 0 | 3.80% * |
* The highest among all extraction methods.