Table 1.

Fatty acid composition of D. blancoi fruit (% total fatty acids) as determined by the Gas Chromatography-Time of Flight-Mass Spectrometer (GC-TOF-MS).

Fatty Acid	DbF	DbP	DbS
Nonanoic acid (C9:0)	-	-	23.13
Hexadecanoic acid (C16:0)	-	62.05	46.31
Octadecanoic acid (C18:0)	100	24.71	-
9-Octadecenoic (C18:1n-9)	-	8.92	8.22
9,12-Octadecadienoic (C18:2n-6)	-	-	22.34
Octadecadieonic acid (C18:2n-4)	-	4.32	-
Total	100	100	100

-: not found. D. blancoi Seed, DbS; D. blancoi Pulp, DbP; D. blancoi Flesh, DbF.