Table 2.
Percentage of fatty acids of lipid fraction extracted from dried tomato powder and supercritical CO2 extracted oleoresins, from tomato and tomato/hazelnut matrices. Values are expressed as percentage of the total lipids. Data are mean ± SD of four measures from three independent samples.
| Fatty acids | Tomato powder | S-CO2-Extracted-Oleoresins | |
|---|---|---|---|
| S-CO2 ExT a | S-CO2 ExTH b | ||
|
Percentage (%)
| |||
| Palmitic acid (16:0) | 23.77 (1.88) | 5.59 (0.32) | 5.24 (0.22) |
| Palmitoleic acid (16:1) | n.d. c | n.d. c | 0.12 (0.01) |
| Stearic acid (18:0) | 2.98 (0.05) | 2.61 (0.05) | 2.55 (0.04) |
| Oleic acid (18:1) | 4.22 (0.98) | 80.46 (2.59) | 83.04 (3.03) |
| Linoleic acid (18:2) | 52.59 (1.78) | 9.33 (0.77) | 8.9 (0.81) |
| Linolenic acid (18:3) | 7.38 (0.57) | 0.71 (0.03) | 0.15 (0.01) |
| Others d | 9.06 (0.2) | 1.3 (0.01) | n.d. c |
a
Oleoresin extracted by supercritical CO2 from tomato matrix;
b
Oleoresin extracted by supercritical CO2 from tomato/hazelnut matrix;
c
not detected;
d
unidentified compounds.