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. 2011 Aug 12;51(1):34–42. doi: 10.1007/s13197-011-0481-2

Table 3.

Fatty acid composition of oil extracted from analyzed walnut samples

Fatty acids (g/100 g) Walnut cultivar Significant level (P value) Mean value
Chaboksar Toyserkan Karaj
Myristic (C14:0) 0.43 ± 0.03 0.39 ± 0.02 0.41 ± 0.01 ns 0.41
Palmitic (C16:0) 11.21 ± 0.68a 8.81 ± 1.40b 8.74 ± 0.64b 0.005 9.58
Palmitoleic (C16:1) 0.245 ± 0.06a 0.146 ± 0.05c 0.198 ± 0.02b 0.030 0.196
Stearic (C18:0) 2.52 ± 0.35c 3.09 ± 0.99b 4.45 ± 0.33a 0.001 3.35
Oleic (C18:1) 23.47 ± 0.22c 25.13 ± 0.83a 24.21 ± 0.49b 0.041 24.27
Linoleic (C18:2) 51.36 ± 1.01a 50.15 ± 0.61b 50.55 ± 0.28b 0.048 50.68
Linolenic (C18:3) 10.48 ± 0.44c 12.04 ± 0.78a 11.17 ± 0.32b 0.034 11.23
Eicosenoic acid (C20:1) 0.22 ± 0.05a 0.14 ± 0.04b 0.17 ± 0.01b 0.022 0.17
P 61.84 ± 0.14b 62.19 ± 0.24a 61.72 ± 0.57b 0.047 61.91
U 85.7 ± 0.71 87.6 ± 0.94 86.3 ± 0.42 ns 86.55
S 11.16 ± 0.57c 12.29 ± 1.22b 13.60 ± 0.39a 0.039 12.35
P/S 5.54 ± 0.12a 5.06 ± 0.50a 4.53 ± 0.29b 0.040 5.04
U/S 7.68 ± 0.61a 7.12 ± 0.67a 6.34 ± 0.15b 0.019 7.04

All data represent the mean of three replications

S Saturated fatty acid (C14:0 + C16:0 + C18:0), P Polyunsaturated fatty acid (C18:2 + C18:3), U Unsaturated fatty acid (C16:1 + C18:1 + C18:2 + C18:3+ C20:1)

ns not significant

a, b, c letters indicate the statistical difference in rows