. 2020 Mar 31;8(5):2271–2278. doi: 10.1002/fsn3.1502

Table 4.

Effects of different pretreatments on the main fatty acid contents in rapeseed oil (%)

Fatty acid	Untreated	Roasted	Microwave	Steam explosion
Palmitic (C16:0)	3.76 ± 0.03^a	3.78 ± 0.04^a	3.78 ± 0.02^a	3.83 ± 0.03^a
Stearic (C18:0)	2.46 ± 0.06^a	2.45 ± 0.08^a	2.46 ± 0.03^a	2.46 ± 0.02^a
Oleic (C18:1)	65.88 ± 0.04^a	66.02 ± 0.02^a	66.04 ± 0.10^a	65.91 ± 0.07^a
Linoleic (C18:2)	17.04 ± 0.10^a	17.13 ± 0.10^a	17.06 ± 0.05^a	17.09 ± 0.02^a
Linolenic (C18:3)	7.83 ± 0.17^a	7.75 ± 0.19^a	7.72 ± 0.12^a	7.81 ± 0.10^a
Eicosanoic (C20:1)	1.84 ± 0.06^a	1.77 ± 0.07^b	1.79 ± 0.08^b	1.79 ± 0.05^b
Erucic (C22:1)	0.52 ± 0.06^b	0.56 ± 0.05^b	0.68 ± 0.06^ab	0.75 ± 0.04^a
SFA	6.22 ± 0.00^a	6.23 ± 0.08^a	6.24 ± 0.06^a	6.29 ± 0.06^a
MUFA	68.26 ± 0.04^a	38.36 ± 0.15^a	68.50 ± 0.14^a	68.47 ± 0.12^a
PUFA	24.87 ± 0.12^a	24.88 ± 0.17^a	24.78 ± 0.16^a	27.90 ± 0.15^a
UFA	93.13 ± 0.10^a	93.24 ± 0.19^a	93.28 ± 0.18^a	93.38 ± 0.29^a

Different superscript letters in a row mean significant difference at the 5% level.

Roasted, microwave, steam explosion pretreatment methods, respectively, represented 180°C for 15 min, 800 W for 6 min at a frequency of 2,450 MHz and steam explosion pressure at 1.0 MPa.

Abbreviations: MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids; UFA, unsaturated fatty acids.