Table 2.

Fatty acid profile of microwave aqueous extract of three varieties of Labisia pumila Benth (Mean ± SEM; n = 3)

	Alata	Pumila	Lanceolata
C16:0	28.21 ± 1.31a	27.05 ± 3.50ab	24.58 ± 0.54b
C16:1	2.29 ± 1.02	1.43 ± 0.26	1.05 ± 0.29
C18:0	4.67 ± 0.34	4.64 ± 0.38	3.76 ± 0.57
C18:1	18.83 ± 0.08	19.67 ± 0.85	17.68 ± 0.42
C18:2 n-6	24.99 ± 0.80	28.73 ± 2.44	28.84 ± 0.20
C18:3 n-3	21.01 ± 2.29ab	18.50 ± 0.86b	24.08 ± 0.21a
1 Total saturated	32.88 ± 1.51	31.68 ± 3.88	28.34 ± 0.73
2 Total monoenes	21.12 ± 0.98	21.09 ± 0.61	18.73 ± 0.53
3 Total PUFA n-3	21.01 ± 2.29ab	18.50 ± 0.86b	24.08 ± 0.21a
4 Total PUFA n-6	24.99 ± 0.80	28.73 ± 2.44	28.84 ± 0.20
5 Total polyunsaturated	46.00 ± 2.81b	47.23 ± 3.28b	52.92 ± 4.25a
PUFA n-6 : PUFA n-3	1.19 ± 0.15	1.55 ± 0.06	1.20 ± 0.01
Polyunsaturated: saturated	1.41 ± 0.13	1.57 ± 0.32	1.87 ± 0.05

¹Total Saturated = sum of C16:0 + C18:0.

²Total Monoenes = sum of C16:1 + C18:1n-9.

³Total n-3PUFA = sum of C18:3n-3.

⁴Total n-6PUFA = sum of C18:2n-6.

⁵Total Polyunsaturated fatty acid = C18:2n-6+ C18:3n-3.

Values with different superscripts between rows differ significantly at P <0.05.