Table 3.
Fatty acid profile of cachapinta pâté
| Fatty acid | g/100 g1 | %2 |
|---|---|---|
| C14:0 | 0.069 | 0.25 |
| C16:0 | 2.485 | 9.07 |
| C16:1 trans | 0.034 | 0.12 |
| C16:1 cis | 0.216 | 0.79 |
| C17:0 | 0.034 | 0.12 |
| C18:0 | 1.271 | 4.62 |
| C18:1 cis | 8.344 | 30.33 |
| C18:2 trans | 0.037 | 0.13 |
| C18:2 cis ω6 | 14.342 | 52.14 |
| C20:0 | 0.075 | 0.27 |
| C18:3 ω3 | 0.176 | 0.64 |
| C20:1 | 0.092 | 0.33 |
| C22:0 | 0.176 | 0.64 |
| C20:4 ω6 | 0.064 | 0.23 |
| C22:6 ω3 | 0.084 | 0.30 |
| Σ AGS | 4.110 | 14.97 |
| Σ AGMS | 8.652 | 31.45 |
| Σ PUFA ω6 | 14.406 | 52.37 |
| Σ trans | 0.071 | 0.25 |
| Σ PUFA ω3 | 0.260 | 0.94 |
| Total lipids | 28.747 | – |
1
g of fatty acid per 100 g sample.
2
percent of fatty acids in relation to total fatty acid content.