. 2020 May 13;9(5):623. doi: 10.3390/foods9050623

Table 5.

Fatty acid composition of the berries (g/100 g total fatty acid).

Sample	C_16:0	C_16:1n9	C_17:0	C_18:0	C_18:1n9	C_18:1n11	C_18:2n6	C_18:3n6	C_18:3n3	C_20:0	C_24:0	SFA ¹	MUFA ²	PUFA ³	n−6/n−3
Blackberries	26.40 ^ab	1.10	2.80	16.87 ^b	12.02 ^c	0.13 ^c	23.48 ^b	Nd ⁴	17.25 ^bc	nd	nd	46.05 ^e	13.23 ^c	40.72 ^c	1.36 ^cd
Black currants	28.65 ^a	0.55	5.90	38.23 ^a	1.63 ^f	0.32 ^c	14.58 ^cd	nd	8.68 ^ef	1.47	nd	74.25 ^a	2.50 ^e	23.25 ^f	1.67 ^bc
Blueberries Cv. Blue Ray	20.40 ^c	nd	8.28	18.20 ^b	3.68 ^ef	1.60 ^abc	28.75 ^b	nd	19.18 ^ab	nd	nd	54.75 ^cd	4.82 ^de	40.37 ^c	2.08 ^b
Blueberries Cv. Duke	22.35 ^bc	nd	9.95	22.48 ^b	3.70 ^ef	1.15 ^bc	27.05 ^b	nd	13.33 ^cde	nd	nd	46.80 ^e	5.25 ^de	47.92 ^b	1.50 ^cd
Blueberries Cv. Misty	22.43 ^bc	nd	6.38	24.55 ^b	5.23 ^ef	1.95 ^ab	26.25 ^b	nd	13.15 ^cde	nd	nd	53.42 ^de	7.17 ^d	39.40 ^c	2.07 ^b
Goji	12.50 ^d	0.55	1.63	3.68 ^c	16.55 ^b	1.13 ^bc	54.05 ^a	1.50	6.83 ^f	0.63	0.23	18.70 ^f	18.25 ^b	62.37 ^a	8.26 ^a
Raspberries	22.13 ^bc	1.08	6.00	17.85 ^b	21.57 ^a	0.07 ^c	9.15 ^d	nd	22.17 ^a	nd	nd	46.00 ^e	22.72 ^a	31.30 ^de	0.41 ^e
Red currants	23.20 ^bc	0.67	10.65	26.65 ^ab	7.17 ^de	3.12 ^a	16.07 ^c	nd	11.83 ^de	0.65	nd	61.15 ^bc	10.92 ^c	27.90 ^def	1.36 ^cd
Red gooseberries	23.65 ^abc	nd	13.85	23.53 ^b	5.85 ^e	0.35 ^bc	17.40 ^c	nd	13.43 ^cde	1.93	nd	62.92 ^b	6.20 ^d	30.87 ^de	1.30 ^cd
White currants	26.43 ^ab	1.27	8.77	28.05 ^ab	10.40 ^cd	nd	12.07 ^cd	nd	13.02 ^cde	nd	nd	63.23 ^b	11.65 ^c	25.10 ^ef	0.92 ^de
White gooseberries	24.70 ^abc	nd	10.87	27.10 ^ab	4.03 ^ef	1.60 ^abc	17.40^c	nd	14.30 ^cd	nd	nd	62.67 ^b	5.67 ^de	31.67 ^d	1.22 ^cd

¹ Saturated Fatty Acid. ² Monounsaturated Fatty Acid. ³ Polyunsaturated Fatty Acid. ⁴ nd = not detected. ^a,b,c,d,e,f Values in the column with different superscript letters are significantly different (p < 0.05).