Table 2.
Oil content and fatty acid composition of seed oils (g/100 g).
| Oil | 16:0 | 16:1-δ-7 | 16:1-δ-9 | 18:0 | Sum 18:1 | 18:1-δ-9 | 18:1-δ-11 | 18:2-δ-9,12 | 20:1-δ-11 | 18:3-δ-9,12,15 | 18:4-δ-6,9,12,15 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Linseed | 33.6 | 4.9 | n.d. | 0.1 | 4.8 | n.d. | 20.2 | 0.6 | 15.0 | 0.4 | 53.2 | n.d. |
| Apricot (sweet) | 53.4 | 4.9 | n.d. | 0.6 | 1.1 | n.d. | 68.3 | 1.4 | 23.1 | 0.1 | 0.1 | 0.1 |
| Apricot (bitter) | 45.2 | 6.4 | 1.0 | 0.9 | 1.0 | n.d. | 57.8 | 1.8 | 31.4 | 0.1 | 0.2 | 0.1 |
| Pear (Ankara) | 31.7 | 9.0 | n.d. | 0.2 | 2.1 | n.d. | 31.8 | 0.5 | 53.6 | 1.2 | 0.4 | 0.4 |
| Fennel (Dulce) | 18.2 | 4.3 | 0.2 | 0.2 | 1.6 | 80.5 | 12.0 | 0.3 | 0.4 | n.d. | ||
| Peanut | 38.3 | 9.5 | n.d. | 0.1 | 3.2 | n.d. | 52.5 | n. d. | 28.3 | 1.5 | 0.1 | 1.0 |
| Apple (Golden) | 21.9 | 7.0 | 0.1 | 0.1 | 1.9 | n.d. | 35.7 | 0.5 | 51.7 | 1.1 | 0.6 | 0.5 |
| Apple (Starking) | 25.6 | 6.8 | 0.1 | 0.10 | 2.0 | n.d. | 40.4 | n. d. | 48.1 | 1.2 | 0.3 | 0.5 |
| Cotton | 27.0 | 21.9 | n.d. | 0.5 | 2.3 | n.d. | 14.6 | 0.7 | 56.3 | 0.3 | 0.2 | 0.1 |
| Quince | 16.9 | 6.8 | 0.1 | 0.2 | 1.5 | n.d. | 33.8 | 0.6 | 55.4 | 0.6 | 0.2 | 0.3 |
| Chufa | 17.3 | 14.5 | n.d. | 0.1 | 2.7 | n.d. | 62.4 | 0.9 | 17.0 | 0.6 | 0.6 | 0.3 |
| Apple (Starking) | 23.5 | 6.3 | 0.1 | 0.1 | 2.1 | n.d. | 38.8 | 0.3 | 49.6 | 1.3 | 0.3 | 0.5 |
16:0, palmitic acid; 16:1-δ-7, 7c-hexadecenoic acid; 16:1-δ-9, 9c-hexadecenoic acid 18:0, stearic acid; Sum 18:1, 18:1-δ-6 (petroselinic acid) + 18:1-δ-9 (oleic acid) + 18:1-δ-11 (cis-vaccenic acid); 18:1-δ-9, oleic acid; 18:1-δ-11, cis-vaccenic acid; 18:2-δ-9,12, linoleic acid; 20:1-δ-11, gondoic acid; 18:3-δ-9,12,15, α-linolenic aicd; 18:4-δ-6,9,12,15, stearidonic acid; n.d., not detectable.