Table 4. Fatty acid composition of dry and cooked plain high-protein and high-protein spinach pasta.
|
w(fatty acid) g per 100 g |
Plain pasta | Spinach pasta | |||
|---|---|---|---|---|---|
| Dry | Cooked | Dry | Cooked | ||
| Butyric acid (C4:0) | n.d. | n.d. | n.d. | n.d. | |
| Capronic acid (C6:0) | n.d. | n.d. | n.d. | n.d. | |
| Enantic acid (C7:0) | n.d. | n.d. | n.d. | n.d. | |
| Caprilic acid (C8:0) | n.d. | n.d. | n.d. | n.d. | |
| Capric acid (C8:0) | n.d. | n.d. | n.d. | n.d. | |
| Caproleic acid (C10:1) | n.d. | n.d. | n.d. | n.d. | |
| Lauric acid (C12:0) | n.d. | n.d. | (0.19±0.04)a | (0.19±0.04)a | |
| Lauroleic acid (C12:1) | n.d. | n.d. | n.d. | n.d. | |
| Tridecanoic acid (C13:0) | n.d. | n.d. | n.d. | n.d. | |
| Tridecenoic acid (C13:1) | n.d. | n.d. | n.d. | n.d. | |
| Myristic acid (C14:0) | (0.19±0.02)c | (0.40±0.04)b | (0.52±0.05)a | (0.52±0.05)a | |
| Myristoleic acid (C14:1) | n.d. | n.d. | n.d. | n.d. | |
| Pentadecanoic acid (C15:0) | n.d. | n.d. | (0.10±0.04)a | (0.10±0.04)a | |
| Pentadecenoic acid (C15:1) | n.d. | n.d. | n.d. | n.d. | |
| Palmitic acid (C16:0) | (15.1±0.8)b | (14.7±0.8)b | (17.8±0.8)a | (17.7±08)a | |
| Palmitoleic acid (C16:1) | (0.45±0.05)a | (0.22±0.04)a | (0.54±0.05)a | (0.54±0.05)a | |
| Heptadecanoic acid (C17:0) | (0.12±0.04)a | (0.15±0.04)a | (0.11±0.04)a | (0.11± 0.04)a | |
| Heptadecenoic acid (C17.1) | n.d. | (0.15±0.04)a | trace | trace | |
| Stearic acid (C18:0) | (2.3±0.2)b | (2.5±0.2)b | (2.8±0.2)a | (2.8±0.2)a | |
| Oleic acid (C18:1) | (22.4±0.9)b | (22.7±0.9)b | (35.0±1.1)a | (35.0±1.1)a | |
| Linoleic acid (C18:2) | (52.2±1.4)a | (51.8±1.4)a | (37.3±1.1)b | (37.3±1.1)b | |
| Linolenic acid (C18:3) | (5.9±0.4)a | (6.1±0.4)a | (4.7±0.3)b | (4.7±0.3)b | |
| Arachidic acid (C20:0) | (0.32±0.04)a | (0.47±0.05)a | (0.42±0.05)a | (0.42±0.05a | |
| Eicosaenoic acid (C20:1) | (0.67±0.06)a | (0.75±0.07)a | (0.45±0.05)b | (0.45±0.05)b | |
| Docosanoic acid (C22:0) | (0.23±0.04)a | n.d. | n.d. | n.d. | |
| Erucic acid (C22:1) | n.d. | n.d. | n.d. | n.d. | |
| Tetracosanoic acid (C24:0) | (0.25±0.04)a | n.d. | n.d. | n.d. | |
| SFAs | (18.5±0.8)b | (18.2±0.8)b | (21.9±1.1)a | (21.9±0.8)a | |
| MUFAs | (23.5±0.9)b | (23.9±0.9)b | (36.0±1.1)a | (36.0±1.1)a | |
| PUFAs | (58.0±1.5)a | (57.9±1.5)a | (42.0±1.2)b | (42.0±1.2)b | |
Values with the same letter in superscript within the same row are not significantly different according to Duncan’s test (p>0.05); SFAs=saturated fatty acids, MUFAs=monounsaturated fatty acids, PUFAs=polyunsaturated fatty acids, n.d.=not detected