Table 2.

Fatty acid composition (%) of the jam prepared from grape peel dried extract

Fatty acids	% of total fatty acida
Butyric acid (C4:0)	3.28 ± 0.31
Capric acid (C10:0)	0.45 ± 0.02
Lauric acid (C12:0)	0.87 ± 0.04
Myristic acid (C14:0)	0.66 ± 0.03
Palmitic acid (C16:0)	26.37 ± 1.32
Palmitoleic acid (C16:1 ∆7 cis) ω−9	6.19 ± 0.31
Oleic acid (C18:1 ∆9 cis) ω−9	20.88 ± 1.04
Linoleic acid (C18:2 ∆9,12 cis) ω−6	20.96 ± 1.05
α‐Linolenic acid (C18:3 ∆9,12,15 cis) ω−3	6.63 ± 0.33
Erucic acid (C22:1 ∆13 cis) ω−9	1.69 ± 0.08
Docosadienoic acid (C22:2 ∆13,16 cis) ω−6	0.59 ± 0.03
Unidentified fatty acid	11.43 ± 0.16
Total SFA	31.63
Total MUFA	28.76
Total PUFA	28.18

MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids.

^aThe values (means ± SE) correspond to averages from three replicates.