Table 10.

Stability study results.

Name	% Peak compositions (% differences, absolute)
	Initial	Stored at ambient temperature (approximately 20 °C)			Stored in refrigerator temperature (<4 °C)
		Day 1	Day 3	Day 7	Day 1	Day 3	Day 7
Myristic acid	2.50	2.65 (0.15)	2.63 (0.13)	2.78 (0.28)	2.68 (0.18)	2.60 (0.10)	2.80 (0.30)
Palmitic acid	6.95	7.19 (0.24)	7.06 (0.11)	7.00 (0.05)	7.41 (0.46)	7.11 (0.16)	7.39 (0.44)
Margaric acid	3.47	3.76 (0.29)	3.70 (0.23)	3.49 (0.02)	3.57 (0.10)	3.54 (0.07)	3.74 (0.27)
Palmitoleic acid	1.59	1.58 (−0.01)	1.53 (−0.06)	1.45 (−0.14)	1.61 (0.02)	1.58 (−0.01)	1.61 (0.02)
Stearic acid	2.43	2.21 (−0.22)	2.12 (−0.31)	2.32 (−0.11)	2.76 (0.33)	2.33 (−0.10)	2.43 (0.0)
Linoleic acid	6.23	5.94 (−0.29)	6.18 (−0.05)	6.32 (0.09)	5.92 (−0.31)	6.17 (−0.06)	6.00 (−0.23)
Linolenic acid	1.29	1.12 (−0.17)	1.07 (−0.22)	0.86 (−0.43)	1.14 (−0.15)	1.11 (−0.18)	1.00 (−0.29)
Arachidic acid	1.13	0.92 (−0.21)	0.85 (−0.28)	0.64 (−0.49)	1.11 (−0.02)	1.03 (−0.10)	1.02 (−0.11)
Oleic acid (% changes, relative)	77.59	77.79 (0.26)	77.81 (0.28)	76.86 (−0.94)	77.59 (0.0)	77.58 (−0.01)	77.56 (−0.04)