Table 2.
Fatty acids (FA) composition of D. palmatum herb under different temperatures of cultivation (percentage of total FA content).
| Compound | Temperature (°C) | |
|---|---|---|
| 20 | 1 | |
| Pelargonic acid (9:0) | 0.1 | Tr. |
| Capric acid (10:0) | 0.2 | Tr. |
| Lauric acid (12:0) | 5.7 | 3.2 |
| Tridecylic acid (13:0) | 1.4 | 0.5 |
| Myristic acid (14:0) | 2.7 | 1.7 |
| Pentadecylic acid (15:0) | 0.4 | 0.3 |
| Palmitic acid (16:0) | 27.9 | 11.2 |
| Palmitoleic acid (16:1) | 3.8 | 6.9 |
| Margaric acid (17:0) | 1.8 | 1.4 |
| Stearic acid (18:0) | 8.0 | 5.2 |
| Oleic acid (18:1 ω-9) | 11.3 | 18.3 |
| Linoleic acid (18:2 ω-6) | 14.1 | 19.3 |
| α-Linolenic acid (18:3 ω-3) | 12.5 | 18.2 |
| γ-Linolenic acid (18:3 ω-6) | 2.1 | 7.4 |
| Arachidic acid (20:0) | 4.5 | 0.5 |
| Gondoic acid (20:1 ω-9) | 2.0 | 3.7 |
| Behenic acid (22:0) | 0.5 | Tr. |
| Erucic acid (22:1 ω-9) | 0.7 | 1.2 |
| Lignoceric acid (24:0) | 0.1 | Tr. |
| Total | 99.8 | 99.0 |
| Saturated FA | 53.3 | 24.0 |
| Unsaturated FA | 46.5 | 75.0 |
| Monounsaturated FA | 17.8 | 30.1 |
| Polyunsaturated FA | 28.7 | 44.9 |
Tr., traces (<0.1%).