. 2024 Aug 28;13(17):2736. doi: 10.3390/foods13172736

Table 9.

Fatty acid content of FFAs in Antarctic krill oil stored at 25 °C (μg g⁻¹).

Analytes	0d	7d	14d	21d	28d	35d
C14:0	n.d.	n.d.	0.72 ± 0.12 ^cd	0.92 ± 0.09 ^bc	1.01 ± 0.34 ^b	1.27 ± 0.48 ^a
C16:0	2.70 ± 0.18 ^a	2.73 ± 0.13 ^a	2.87 ± 0.82 ^a	3.20 ± 0.76 ^b	3.28 ± 0.06 ^b	3.45 ± 0.32 ^b
C16:1n-7	n.d.	n.d.	n.d.	n.d.	0.76 ± 0.75 ^ab	1.00 ± 0.09 ^a
C18:0	1.00 ± 0.10 ^b	1.12 ± 0.12 ^b	1.16 ± 0.37 ^b	1.21 ± 0.32 ^ab	1.38 ± 0.15 ^ab	1.56 ± 0.32 ^a
C18:1n-9	0.79 ± 0.40 ^e	1.10 ± 0.28 ^de	1.31 ± 0.34 ^cd	1.46 ± 0.24 ^bc	1.79 ± 0.03 ^b	2.38 ± 0.21 ^a
C20:1n-9	1.65 ± 0.24 ^e	2.09 ± 0.22 ^de	2.21 ± 0.52 ^cd	2.45 ± 0.29 ^bc	2.65 ± 0.20 ^ab	2.88 ± 0.29 ^a

Note: Experimental data in the table are expressed as “mean ± standard deviation” (n = 3). Different letters marked after the same line indicate that there are significant differences in fatty acids of different krill oil samples (p < 0.05).