Table 1. Fatty acid composition of samples.
Fatty acid | Cacay oil (%) | Coconut oil (%) | Cacay butter (%) |
---|---|---|---|
Caprylic (C8:0) | NDa | 0.7 | 0.2 |
Capric (C10:0) | 0.1 | 3.0 | 2.1 |
Lauric (C12:0) | NDa | 38.4 | 31.8 |
Myristic (C14:0) | 0.6 | 20.2 | 16.8 |
Palmitic (C16:0) | 20.5 | 13.5 | 15.4 |
Palmitoleic (C16:1) | 0.3 | NDa | NDa |
Stearic (C18:0) | 2.3 | 2.5 | 2.7 |
Elaidic (C18:1 trans9) | 0.7 | NDa | NDa |
Oleic (C18:1 cis9) | 17.0 | 15.5 | 14.1 |
Linoleic (C18:2 cis9,12) | 58.3 | 6.1 | 16.8 |
aNot detected.