Table 2.
Fatty acid composition of almond oils obtained cold press and soxhlet extraction systems (%)
| Fatty acids | Cold press | Solvent extraction | ||||
|---|---|---|---|---|---|---|
| Ferragnes | Tuono | Cristomorto | Ferragnes | Tuono | Cristomorto | |
| Palmitic | 6.87 ± 0.17*a | 6.58 ± 0.21b | 6.71 ± 0.13a | 5.93 ± 0.09a | 5.77 ± 0.15c | 5.85 ± 0.09b |
| Palmitoleic | 0.37 ± 0.01b** | 0.48 ± 0.05a | 0.32 ± 0.03c | 0.33 ± 0.01b | 0.41 ± 0.01a | 0.28 ± 0.03c |
| Stearic | 1.31 ± 0.07c | 1.64 ± 0.09a | 1.52 ± 0.11b | 1.21 ± 0.09b | 0.40 ± 0.05c | 1.46 ± 0.07a |
| Oleic | 74.63 ± 0.67b | 76.59 ± 0.89a | 73.56 ± 0.75c | 73.58 ± 0.53b | 75.63 ± 0.36a | 71.86 ± 0.65c |
| Linoleic | 19.51 ± 0.13c | 21.86 ± 0.11a | 20.13 ± 0.17b | 18.74 ± 0.09c | 20.51 ± 0.07a | 19.68 ± 0.15b |
| Linolenic | 0.91 ± 0.03a | 0.73 ± 0.01b | 0.58 ± 0.07c | 0.64 ± 0.09b | 0.69 ± 0.05a | 0.49 ± 0.03c |
| Arachidic | 0.15 ± 0.01a | 0.13 ± 0.01b | 0.11 ± 0.03c | 0.13 ± 0.01a | 0.09 ± 0.01b | 0.07 ± 0.01c |
| Gondoic | 0.12 ± 0.01a | 0.10 ± 0.01b | 0.09 ± 0.01c | 0.09 ± 0.01a | 0.07 ± 0.01b | 0.06 ± 0.01c |
*Mean ± standard deviation; **values within each row followed by different letters are significantly different (p < 0.05)