. 2018 Jul 11;13(7):e0200314. doi: 10.1371/journal.pone.0200314

Table 1. Fatty acids composition (%) of the investigated coffee oils (green coffee oil, GCO; roasted coffee oil, RCO; heated green coffee oil, HGCO; heated roasted coffee oil, HRCO).

Fatty acid / (% ± SD)	GCO	RCO	HGCO	HRCO
Palmitic acid (PA) C16:0 (SFA)	38.3 ± 1.9^a	37.4 ± 1.3^a	38.7 ± 2.4^a	36.6 ± 1.2^a
Stearic acid (SA) C18:0 (SFA)	7.89 ± 0.34^a	6.70 ± 0.22^b	9.01 ± 0.42^c	8.32 ± 0.31^ac
Arachidic acid (AA) C20:0 (SFA)	3.24 ± 0.27^a	2.41 ± 0.17^b	3.96 ± 0.11^c	3.25 ± 0.18^a
Oleic acid (OA) C18:1 (MUFA)	9.34 ± 0.50^ab	8.91 ± 0.39^b	9.23 ± 0.41^ab	10.03 ± 0.36^a
Linoleic acid (LA) C18:2 (PUFA) n-6	39.9 ± 4.8^a	43.6 ± 3.7^a	37.9 ± 2.5^a	40.4 ± 3.1^a
Linolenic acid (LNA) C18:3 (PUFA) n-3	1.25 ± 0.37^a	0.92 ± 0.19^a	1.19 ± 0.11^a	1.33 ± 0.31^a
% Total SFA	49.38	46.55	51.68	48.17
% Total MUFA+PUFA	50.58	53.42	48.29	51.76

Means were compared by Tukey’s multiple comparison post-hoc test (n = 4). Different letters indicate means that are statistically different at P < 0.05.