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