Table 5.
Fatty acid composition of raw and fermented P. roxburghii kernels (% of total fatty acids)
| Fatty acids | Raw | Fermented |
|---|---|---|
| C14:0 (Myristic acid) | – | – |
| C16:0 (Palmitic acid) | 18.1 | 19.6(9) |
| C16:1 (Palmitolic acid) | – | – |
| C18:0 (Stearic acid) | 25.2 | 28.3(12) |
| C18:1 (Oleic acid) | 23.7 | 28.0(19) |
| C18:2 (Linoleic acid) | 49.7 | 51.6(4) |
| C18:3 (Linolenic acid) | 2.3 | 2.7(14) |
| C20:0 (Arachidic acid) | 2.8 | 2.9(2) |
| C22:0 (Behenic acid) | – | – |
| C22:1 (Erucic acid) | 4.6 | 4.8(5) |
| Unknown fatty acids | 0.6 | 1.6 |
| Total fatty acids | 126.3 | 139.5 |
| Total saturated fatty acids | 46.1 | 50.8 |
| Total unsaturated fatty acids | 80.2 | 87.1 |
| P/S ratio¶ | 1.2 | 1.1 |
¶ - P/S ratio: (C18:2 + C18:3)/(C14:0 + C16:0 + C18:0). Values in the parenthesis are the percent increase estimated for fatty acids of fermented kernels over the raw kernels