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. 2020 Apr 28;15(4):e0232224. doi: 10.1371/journal.pone.0232224

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.