Table 3.
Composition and quality indices of lipid samples.
| Ingredient, % | Palm oil | Soybean oil |
|---|---|---|
| GE1, kcal/kg2 | 9,414 | 9,427 |
| FA, % of total fat3 | ||
| Caprylic (8:0) | 0.05 | < 0.02 |
| Capric (10:0) | 0.04 | < 0.02 |
| Lauric (12:0) | 0.42 | < 0.02 |
| Myristic (14:0) | 1.09 | 0.07 |
| Palmitic (16:0) | 41.27 | 9.96 |
| Palmitoleic (16:1) | 0.24 | 0.14 |
| Margaric (17:0) | 0.09 | 0.09 |
| Stearic (18:0) | 4.06 | 3.77 |
| Oleic (18:1) | 37.18 | 20.77 |
| Linoleic (18:2) | 8.95 | 52.25 |
| Linolenic (18:3) | 0.13 | 6.87 |
| Arachidic (20:0) | 0.35 | 0.28 |
| Gadoleic (20:1) | 0.19 | 0.26 |
| Behenoic (22:0) | 0.07 | 0.30 |
| Other Fatty Acids | 0.18 | 0.24 |
| UFA:SFA | 0.97 | 5.49 |
| FFA, %3 | 0.16 | 0.02 |
| Moisture, %3 | < 0.10 | < 0.10 |
| Insolubles, %3 | 0.06 | 0.03 |
| Unsaponifiables, %3 | 0.35 | 0.51 |
| PV, Meq/kg3 | 14 | 11 |
| AnV3,4 | 3 | 2 |
1
Abbreviations: UFA:SFA, unsaturated FA to saturated FA ratio; FA, fatty acid; FFA, free fatty acids; PV, peroxide value; AnV, anisidine value.
2
Analyzed by by USDA-ARS, Ames, IA.
3
Analyzed by Eurofins, Des Moinse, IA.
4
There are no units for anisidine value.