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Fatty acid composition of bakery shortening and rice bran oil (g/100 g)
| Sample | Palmitic acid | Stearic acid | Oleic acid | Linoleic acid | Linolenic acid | Arachidonic acid | Erucic acid |
|---|---|---|---|---|---|---|---|
| Bakery shortening | 38.1 ± 0.03 | 4.5 ± 0.05 | 51.6 ± 2.3 | 5.1 ± 0.07 | – | 1.0 ± 0.01 | – |
| Rice bran oil | 18.8 ± 0.07 | 1.8 ± 0.02 | 42.9 ± 2.7 | 35.0 ± 0.04 | 1.3 ± 0.03 | 0.50 ± 0.02 | – |
# Each value is a mean of three observations
