Table 3.
Fatty acid ratios for nutritive value and oxidizing satiability attributes in oil of watermelon genotypes
| Genotype | M/S ± SD | P/S (PI) ± SD | P/M ± SD | M + P/S ± SD | PH1 ± SD | FC2 ± SD | AO3 ± SD | SC4 ± SD | PV5 ± SD | OZY6 ± SD |
|---|---|---|---|---|---|---|---|---|---|---|
| WM-23 | 0.366 ± 0.01 | 1.305 ± 0.03 | 3.567 ± 0.18 | 1.671 ± 0.03 | 32.9 ± 1.3 | 71.6 ± 8.1 | 133.7 ± 6.3 | 18.6 ± 1.5 | 8.3 ± 0.4 | 0.491 ± 0.02 |
| WM-17 | 0.298 ± 0.04 | 1.362 ± 0.04 | 4.613 ± 0.56 | 1.660 ± 0.05 | 35.5 ± 1.5 | 136.1 ± 6.4 | 144.0 ± 8.0 | 25.4 ± 1.1 | 8.2 ± 0.6 | 0.514 ± 0.02 |
| WM-18 | 0.316 ± 0.02 | 1.426 ± 0.18 | 4.515 ± 0.54 | 1.742 ± 0.20 | 41.1 ± 2.2 | 113.7 ± 6.7 | 137.4 ± 8.4 | 25.2 ± 1.1 | 9.4 ± 0.5 | 0.555 ± 0.01 |
| WM-20 | 0.343 ± 0.02 | 1.274 ± 0.09 | 3.734 ± 0.50 | 1.617 ± 0.06 | 29.2 ± 1.4 | 118.4 ± 7.4 | 143.7 ± 6.3 | 17.5 ± 1.7 | 8.4 ± 0.3 | 0.486 ± 0.03 |
| WM-65 | 0.430 ± 0.06 | 1.214 ± 0.13 | 2.836 ± 0.13 | 1.645 ± 0.20 | 44.4 ± 1.9 | 93.0 ± 4.5 | 137.3 ± 7.3 | 18.5 ± 1.5 | 8.5 ± 0.3 | 0.457 ± 0.02 |
| WM-73 | 0.516 ± 0.02 | 1.201 ± 0.01 | 2.334 ± 0.37 | 1.717 ± 0.14 | 38.7 ± 1.9 | 74.1 ± 5.2 | 140.4 ± 7.6 | 21.2 ± 2.3 | 8.1 ± 0.5 | 0.444 ± 0.06 |
| WM-21 | 0.497 ± 0.01 | 1.605 ± 0.03 | 3.227 ± 0.10 | 2.102 ± 0.02 | 37.3 ± 1.7 | 94.9 ± 5.4 | 133.4 ± 9.4 | 20.1 ± 1.8 | 9.4 ± 0.6 | 0.520 ± 0.3 |
| WM-55 | 0.364 ± 0.03 | 1.361 ± 0.05 | 3.743 ± 0.12 | 1.725 ± 0.08 | 39.5 ± 2.0 | 69.6 ± 2.8 | 126.1 ± 6.1 | 18.6 ± 2.1 | 9.4 ± 0.3 | 0.498 ± 0.03 |
| WM-105 | 0.412 ± 0.05 | 1.484 ± 0.10 | 3.661 ± 0.70 | 1.896 ± 0.05 | 42.4 ± 1.9 | 63.5 ± 3.3 | 132.6 ± 8.6 | 20.2 ± 2.2 | 8.8 ± 0.4 | 0.513 ± 0.04 |
| WM-19 | 0.401 ± 0.07 | 1.414 ± 0.20 | 3.545 ± 0.13 | 1.815 ± 0.27 | 35.5 ± 1.7 | 80.9 ± 5.3 | 138.7 ± 6.3 | 19.8 ± 1.6 | 8.5 ± 0.4 | 0.502 ± 0.04 |
| WM-98 | 0.467 ± 0.02 | 1.238 ± 0.06 | 2.658 ± 0.23 | 1.705 ± 0.05 | 28.3 ± 1.5 | 67.4 ± 6.8 | 117.1 ± 3.0 | 12.5 ± 1.9 | 8.7 ± 0.4 | 0.459 ± 0.02 |
| WM-51 | 0.397 ± 0.04 | 1.515 ± 0.10 | 3.826 ± 0.15 | 1.913 ± 0.15 | 33.6 ± 1.4 | 133.3 ± 7.2 | 121.3 ± 2.8 | 14.5 ± 1.7 | 9.3 ± 0.5 | 0.485 ± 0.04 |
| WM-44 | 0.549 ± 0.07 | 1.225 ± 0.01 | 2.251 ± 0.23 | 1.774 ± 0.08 | 28.2 ± 2.0 | 50.9 ± 3.9 | 109.1 ± 6.4 | 16.8 ± 1.4 | 8.9 ± 0.5 | 0.443 ± 0.01 |
| WM-124 | 0.408 ± 0.05 | 1.304 ± 0.09 | 3.211 ± 0.20 | 1.712 ± 0.14 | 29.9 ± 2.5 | 54.5 ± 3.5 | 118.0 ± 3.5 | 13.8 ± 1.6 | 9.6 ± 0.5 | 0.479 ± 0.03 |
| WM-150 | 0.426 ± 0.05 | 1.433 ± 0.08 | 3.385 ± 0.23 | 1.858 ± 0.13 | 39.3 ± 1.2 | 29.7 ± 4.3 | 120.2 ± 5.2 | 16.8 ± 1.2 | 9.4 ± 0.4 | 0.501 ± 0.03 |
aWM watermelon, M mono-unsaturated fatty acids, S saturated fatty acids, P poly-unsaturated fatty acids, (1) PH expressed as Phenol µg GA Eq/ml, (2) flavanoid content (FC) expressed as µg QE Eq/ml, (3) anti-oxidant activity (AO) µg BHT Eq/ml, (4) free radical scavenging capacity (SC) expressed as (%), (5) peroxide value (PV) expressed as mequiv. O2 Kg−1oil and (6) oxidizability (OZY)