. 2017 Jan 9;3(1):e00227. doi: 10.1016/j.heliyon.2016.e00227

Table 2.

Fatty acid profile of total polar lipids (TPL) of each sample expressed in milligrams per kilogram of each yogurt sample (mean ± SD, n = 3).

Fatty acids	Cow yogurt	Goat yogurt	Ewe yogurt
6:0	22.1 ± 1.99^a	12.4 ± 0.22^b	54.7 ± 5.30^c
8:0	ND	4.34 ± 0.28^a	5.85 ± 0.27^b
10:0	3.11 ± 0.16^a	32.2 ± 1.20^b	56.2 ± 4.38^c
12:0	3.04 ± 0.15^a	14.1 ± 0.52^b	40.9 ± 1.16^c
14:0	16.3 ± 0.32^a	39.4 ± 0.82^b	126 ± 4.28^c
15:0	ND	1.00 ± 0.12^a	3.55 ± 0.01^b
16:0	59.3 ± 0.25^a	142 ± 1.29^b	293 ± 3.12^c
16:1 (ω-7)	1.05 ± 0.05^a	2.54 ± 0.21^b	ND
18:0	24.9 ± 0.01^a	69.2 ± 0.59^b	512 ± 9.25^c
18:1 (cis) (ω-9)	52.6 ± 0.28^a	173 ± 3.61^b	243 ± 1.89^c
18:2 (cis) (ω-6)	12.5 ± 0.03^a	32.5 ± 0.15^b	38.8 ± 0.01^c
18:3 (cis) (ω-3)	ND	5.21 ± 0.04^a	8.90 ± 0.03^b
20:0	ND	1.67 ± 0.16^a	4.23 ± 1.10^b
20:1 (ω-9)	ND	0.29 ± 0.01^a	1.52 ± 0.67^b
20:4	ND	0.83 ± 0.06	ND
24:0	ND	0.83 ± 0.11	ND
SFA	129 ± 0.13^a	317 ± 0.09^b	1096 ± 0.03^c
MUFA	53.7 ± 0.05^a	176 ± 0.09^b	245 ± 0.05^c
PUFA	12.5 ± 0.05^a	38.5 ± 0.07^b	47.7 ± 0.04^c

^a,b,cDifferent superscripts indicate significant differences among different yogurt samples within the same row (p < 0.05) when means are compared using a Fisher’s LSD multiple comparison test. SFA: saturated fatty acid; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid; ND: non detectable.