. 2019 Aug 26;8(9):366. doi: 10.3390/foods8090366

Table 2.

Fatty acid profile (g/100 g of fat) of frankfurter (mean values ± standard deviation of 10 samples).

Fatty Acid	Control	SF-25	SF-50	SEM	p-Value
C14:0	1.26 ± 0.01 ^a	1.27 ± 0.02 ^a	1.16 ± 0.03 ^b	0.01	p < 0.001
C16:0	22.23 ± 0.02 ^a	21.49 ± 0.25 ^b	20.07 ± 0.40 ^c	0.17	p = 0.002
C16:1n7	2.27 ± 0.07 ^a	2.28 ± 0.01 ^a	1.95 ± 0.09 ^b	0.03	p < 0.001
C17:0	0.38 ± 0.01 ^a	0.35 ± 0.01 ^b	0.31 ± 0.01 ^c	0.005	p < 0.001
C18:0	10.92 ± 0.04 ^a	10.47 ± 0.16 ^b	10.37 ± 0.03 ^c	0.04	p < 0.001
C18:1n7t	0.30 ± 0.01 ^a	0.28 ± 0.01 ^b	0.24 ± 0.01 ^c	0.04	p < 0.001
C18:1n9c	40.93 ± 0.04 ^a	39.00 ± 0.59 ^b	36.13 ± 0.78 ^c	0.37	p < 0.001
C18:1n7c	3.20 ± 0.01 ^a	3.10 ± 0.03 ^b	2.75 ± 0.10 ^c	0.036	p < 0.001
C18:2n6c	14.31 ± 0.04	14.30 ± 0.06	14.34 ± 0.02	0.008	p = 0.965
C:20:0	0.15 ± 0.01 ^c	0.16 ± 0.01 ^b	0.17 ± 0.0 ^a	0.002	p < 0.001
C18:3n3	0.80 ± 0.03 ^c	4.27 ± 1.09 ^b	9.68 ± 1.49 ^a	0.70	p < 0.001
C20:2n6	0.68 ± 0.01 ^a	0.62 ± 0.01 ^b	0.54 ± 0.02 ^c	0.01	p < 0.001
C20:4n6	0.46 ± 0.01 ^a	0.41 ± 0.01 ^b	0.40 ± 0.01 ^c	0.005	p < 0.001
C22:5n3	0.09 ± 0.01 ^a	0.08 ± 0.01 ^b	0.07 ± 0.01 ^c	0.001	p < 0.001
SFA	35.15 ± 0.07 ^a	33.95 ± 0.41 ^b	32.34 ± 0.45 ^c	0.22	p <0.001
MUFA	48.06 ± 0.05 ^a	45.93 ± 0.65 ^b	42.18 ± 1.03 ^c	0.46	p < 0.001
PUFA	16.77 ± 0.07 ^c	20.10 ± 1.06 ^b	25.46 ± 1.48 ^a	0.69	p < 0.001
n6/n3	14.92 ± 0.44 ^a	3.87 ± 2.01 ^b	1.61 ± 0.39 ^c	1.10	p < 0.001
PUFA/SFA	0.47 ± 0.01 ^c	0.59 ± 0.04 ^b	0.78 ± 0.05 ^a	0.02	p < 0.001
IA	0.42 ± 0.01 ^a	0.40 ± 0.01 ^b	0.36 ± 0.01 ^c	0.004	p < 0.001
IT	0.98 ± 0.01 ^a	0.75 ± 0.07 ^b	0.53 ± 0.05 ^c	0.03	p < 0.001
h/H	2.53 ± 0.01 ^c	2.67 ± 0.04 ^b	2.97 ± 0.08 ^a	0.03	p < 0.001

Standard error of mean (SEM), the saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), atherogenicity (IA), thrombogenicity (IT), ^a–c Means in the same row with different letters differing significantly (p < 0.05).