. 2020 Aug 4;9(8):1057. doi: 10.3390/foods9081057

Table 3.

Fatty acid composition (g 100 g⁻¹ of burger and g 100 g⁻¹ of fatty acids) and the nutritional index of the beef burger without fat substitution (CTRL) and at 50% (T1) and 100% (T2) of fat substitution with an oat-hull-based gel.

	mg 100 g⁻¹ of Burger			g 100 g⁻¹ of Total Fatty Acids
	CTRL	T1	T2	CTRL	T1	T2
Myristic C_14:0	395.29 ± 12.98^A	300.95 ± 20.07^B	111.52 ± 4.78^C	4.69± 0.15^A	4.15 ± 0.28^B	3.20 ± 0.14^C
Myristoleic C_14:1	115.74 ± 7.41^A	75.77 ± 0.59^B	37.93 ± 5.14^C	1.37 ± 0.09^A	1.05 ± 0.01^B	1.09 ± 0.15^B
Pentadecanoic C_15:0	45.57 ± 0.37^A	38.12 ± 0.94^B	17.44 ± 0.85^C	0.54 ± 0.00^A	0.53 ± 0.01^A	0.50 ± 0.02^A
Pentadecenoic C_15:1	14.58 ± 0.82^A	12.06 ± 2.50^A	8.23 ± 0.03^B	0.17 ± 0.01^B	0.17 ± 0.03^B	0.24 ± 0.00^A
Palmitic C_16:0	2300.53 ± 31.67^A	1985.39 ± 53.88^B	934.19 ± 14.64^C	27.32 ± 0.38^A	27.38 ± 0.74^A	26.84 ± 0.42^A
Palmitoleic C_16:1	460.47 ± 15.01^A	370.8 ± 14.13^B	173.9 ± 1.34^C	5.47 ± 0.18^A	5.11 ± 0.19^AB	5.00 ± 0.04^B
Heptadecanoic C_17:0	72.67 ± 1.48^A	71.02 ± 2.33^A	28.22 ± 0.99^B	0.86 ± 0.02^B	0.98 ± 0.03^A	0.81 ± 0.03^B
Heptadecenoic C_17:1	56.71 ± 0.17^A	57.06 ± 2.17^A	32.72 ± 0.92^B	0.67 ± 0.00^C	0.79 ± 0.03^B	0.94 ± 0.03^A
Stearic C_18:0	1146.61 ± 29.63^A	1067.91 ± 18.60^B	485.95 ± 5.80^C	13.62 ± 0.35^B	14.73 ± 0.26^A	13.96 ± 0.17^B
Oleic C_{18:1 n-9}	3252.74 ± 56.21^A	2939.81 ± 113.70^B	1361.05 ± 45.98^C	38.63 ± 0.67^A	40.45 ± 1.57^A	39.11 ± 1.32^A
Linoleic C_{18:2 n-6}	409.06 ± 19.51^A	266.87 ± 34.27^B	236.6 ± 22.44^B	4.86 ± 0.23^B	3.68 ± 0.47^B	6.80 ± 0.64^A
Linolenic C_{18:3 n-6}	39.67 ± 4.77^A	30.33 ± 1.23^B	11.26 ± 0.42^C	0.47 ± 0.06^A	0.42 ± 0.02^A	0.32 ± 0.01^B
dihomo-γ-linolenic C_{20:3 n-6}	58.61 ± 7.50^A	17.20 ± 5.95^B	23.55 ± 2.43^B	0.70 ± 0.09^A	0.24 ± 0.08^B	0.68 ± 0.07^A
Arachidonic C_{20:4 n-6}	29.96 ± 11.23^A	9.61 ± 3.47^B	9.41 ± 0.95^B	0.36 ± 0.13^A	0.13 ± 0.05^B	0.27 ± 0.03^AB
Eicosapentaenoic C_{20:5 n-3}	9.77 ± 2.08^A	3.29 ± 1.75^B	3.40 ± 2.95^B	0.12 ± 0.02^A	0.08 ± 0.02^A	0.10 ± 0.03^A
Docosapentaenoic C_{22:5 n-3}	12.03 ± 0.88^A	3.82 ± 0.49^C	5.48 ± 0.41^B	0.14 ± 0.03^A	0.12 ± 0.02^A	0.16 ± 0.03^A
ƩSFA	3960.67 ± 16.87^A	3463.39 ± 53.96^B	1577.32 ± 13.74^C	47.04 ± 0.20^A	47.77 ± 0.74^A	45.33 ± 0.39^B
ƩMUFA	559.09 ± 45.97^A	331.13 ± 44.70^B	289.70 ± 27.59^B	46.32 ± 0.75^A	47.56 ± 1.36^A	46.37 ± 1.19^A
ƩPUFA	3900.24 ± 62.84^A	3455.48 ± 98.65^B	1613.83 ± 41.29^C	6.64 ± 0.55^B	4.67 ± 0.62^C	8.32 ± 0.79^A
MUFA/SFA ratio				0.98 ± 0.02^A	1.00 ± 0.04^A	1.02 ± 0.04^A
PUFA/SFA ratio				0.14 ± 0.01^B	0.10 ± 0.01^C	0.18 ± 0.02^A
AI				0.87 ± 0.02^A	0.88 ± 0.05^A	0.73 ± 0.02^B
TI				1.68 ± 0.01^A	1.71 ± 0.05^A	1.57 ± 0.02^B
n-6/n-3 PUFA				24.78 ± 1.41^A	22.35 ± 9.47^A	33.35 ± 8.89^AB

SFA = Saturated fatty acids; MUFA = Monounsaturated fatty acids; PUFA = Polyunsaturated fatty acids; AI = Atherogenic Index; TI = Thrombogenic Index. Different letters in the same row indicate significant differences at p < 0.05.