Table 4.

Profiles of Fatty Acids in the four phenotypes of commercially-processed pulverised cultivated Peruvian Maca (L. peruvianum) distinguished by the colour of hypocotyls: Yellow, Black, Red & Purple cultivated in Junin plateau¹

	Fatty Acid	Yellow	Purple	Black	Red
C14:0	Tetradecanoic (myristic)	0.22	0.19	0.15	0.2
C15:0	Pentadecanoic	0.18	0.18	0.16	0.18
C16:0	Hexadeconic (palmitic)	21.15	21.37	21.31	20.99
C16:1	9-cis-Hexadecenoic (palmitoleic)	0.55	0.52	0.46	0.52
C17:0	Heptadecanoic (margaric)	0.36	0.34	0.34	0.33
C18:0	Octadecanoic (stearic)	2.23	2.03	2.25	2.09
C18:1	(E)-octadec-9-enoic (elaidic)	19.85	10.14	10.35	10.21
C18:2	9, 12-octadecadienoic (linoleic)	36.69	35.44	37.2	35.26
C20:0	Icosanoic (arachidic)	0.39	0.35	0.33	0.29
C18:3	9,12,15 Octadecatrienoic (α-Linoleic)	22.9	24.35	22.66	25.18
C22:0	Docosanoic (behenic)	0.3	0.28	0.25	0.26
C24:0	Tetracosanoic (lignoceric)	0.2	0.24	0.25	0.2
C24:1	(Z)-Tetracos-15-enoic (nervonic)	0.36	0.33	0.38	0.35

¹Single determination only.