Table 2.
Total fat content (%) and fatty acid profile (g/100g) of raw dry coffee cascara (CA) and powdered Instant Cascara beverage (IC).
| CA | IC | |
|---|---|---|
| Total Fat (%) | 2.00 ± 0.50 b | 0.58 ± 0.18 a |
| Fatty Acid Profile (g/100 g) | ||
| C12:0 | 0.10 ± 0.02 a | N.D a |
| C14:0 | 1.18 ± 0.02 a | 5.77 ± 0.41 b |
| C15:0 | 0.37 ± 0.01 a | 4.02 ± 0.59 a |
| C16:0 | 36.02 ± 0.32 a | 30.54 ± 3.27 b |
| C16:1n7 | 3.04 ± 0.19 a | 3.90 ± 0.23 a |
| C17:0 | 0.56 ± 0.01 a | N.D b |
| C18:0 | 5.64 ± 0.22 a | 4.54 ± 0.37 a |
| C18:1n7c | 1.79 ± 0.05 a | N.D b |
| C18:1n9c | 6.72 ± 0.37 a | 10.82 ± 1.80 a |
| C18:2n6c | 21.80 ± 0.34 a | 15.83 ± 1.00 a |
| C18:3n3 | 17.37 ± 0.24 a | 14.84 ± 1.46 a |
| C20:0 | 2.82 ± 0.07 a | N.D a |
| C20:1n9 | 0.09 ± 0.00 a | N.D a |
| C20:2n6 | 0.09 ± 0.00 a | N.D a |
| C20:3n3 | 0.19 ± 0.04 a | N.D a |
| C20:5n3 | N.D a | N.D a |
| C21:0/C20:3n6 * | 0.10 ± 0.01 a | N.D a |
| C22:0 | 0.64 ± 0.04 a | N.D b |
| C22:6n3 | 0.76 ± 0.60 a | 9.74 ± 5.54 a |
| C23:0 | 0.16 ± 0.02 a | N.D a |
| C24:0/C22:5n3 * | 0.57 ± 0.00 a | N.D b |
| SFA (%) | 47.48 ± 0.10 a | 44.87 ± 4.65 a |
| MUFA (%) | 11.64 ± 0.12 a | 14.72 ± 1.57 a |
| PUFA (%) | 40.88 ± 0.02 a | 40.41 ± 3.08 a |
SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; N.D., not detected. The values indicate the mean ± SD. Different superscript letters indicate significant differences (Student’s T. p < 0.05). * The chromatographic method does not allow the separation of the fatty acids C21:0 and C20:3n6; and C24:0 and C22:5n3, so the value obtained may be due to either one or the sum of both.