Table 4.
Fatty acids composition of fat used to the cookies preparation 1.
| Fatty Acids | Area [%] | RT [min] |
|---|---|---|
| C12:0 (Lauric acid) | 0.06 ± 0.01 a | 8.065 |
| C14:0 (Myristic acid) | 0.23 ± 0.02 a | 8.421 |
| C16:0 (Palmitic acid) | 21.01 ± 0.04 d | 8.862 |
| C16:1 (Palmitoleic acid) | 0.08 ± 0.01 a | 8.934 |
| C17:0 (Margaric acid) | 0.05 ± 0.01 a | 9.605 |
| C18:0 (Stearic acid) | 3.36 ± 0.02 b | 10.388 |
| C18:1, n-9c (Oleic acid) | 29.18 ± 0.03 e | 10.453 |
| C18:1, n-9t (Elaidic acid) | 0.49 ± 0.01 a | 10.771 |
| C18:2, n-6 (Linoleic acid) | 40.52 ± 0.05 f | 11.239 |
| C18:3, n-3 (α-Linolenic acid) | 4.68 ± 0.03 c | 11.881 |
| C20:0 (Arachidic acid) | 0.22 ± 0.01 a | 12.464 |
| C20:1 (Gondoic acid) | 0.12 ± 0.01 a | 12.668 |
| ∑ SFA | 24.93 ± 0.04 | |
| ∑ MUFA | 29.87 ± 0.06 | |
| ∑ PUFA | 45.20 ± 0.08 |
1 Data are displayed as mean ± SD. Mean values marked by the different lower-case superscripts letters within a column denote statistically significant differences (p < 0.05).