Table 2. Fatty acid composition (%) for xanthan gum stabilized olive oil-apple cider vinegar salad dressings during storage .

Parameters	Storage time(days)	Samples
		T 1	T 2	T 3
Palmitic acid	1	18.2±0.288aA	18.8±1.27aA	18.56±0.092aA
	90	17.9±0.115aA	17.6±0.288aA	17.80±0.288aA
Stearic acid	1	2.5±0.144aA	2.8±0.461aA	3.06±0.635aA
	90	3.01±0.011aA	3.3±0.086aA	2.6±0.115aA
Oleic acid	1	70.1±0.115aA	68.9±0.202aA	69.8±0.493aA
	90	69.1±0.260aA	68.2±0.346aA	71.2±0.404aA
Linoleic acid	1	10.6±0.173aA	10.86±0.392aA	10.5±0.404aA
	90	11.3±0.2.729aA	11.2±0.288aA	10.73±0.230aA

Mean ± Standard errors. Means within the same row (a, b, c) and the same column (A, B) with different letters are significantly different (p < 0.05). For treatments see Table 1.