Table 4.
Fatty acid content (%) in some EPOs.
| Edible plant oils | Saturated fatty acids (SFAs) | Unsaturated fatty acids (UFAs) | Reference | ||
|---|---|---|---|---|---|
| Oleic acid | Linoleic acids | Linolenic acids | |||
| Soybean | 6.0–24.0% | 15–36% | 42.8–56.1% | 2–14% | (Wijewardana et al., 2019) |
| Rapeseed | 6.46–9.43% | 56.0–72.0% | 13.8–24.6% | 4.3–11.3% | (Pospišil et al., 2007) |
| Sunflower seed | 9–13% | 16.4–27.6% | 60.2–72.1% | 0.07–1.8% | (Orsavova et al., 2015; Wei and Wang, 2017) |
| Peanut | 9.9–13.8% | 37.0–55.6% | 25.3–39.7% | 0.40–3.2% | (Sui et al., 2018) |
| Cottonseed | 27.5–33.7% | 16.5–27.0% | 43.2–54.0% | 0.13–0.3% | (Talpur et al., 2014; Wang et al., 2016) |
| Corn | 15–16% | 27.6–34.6% | 48.6–55.3% | 0.60–1.49% | (Weinstock et al., 2006) |
| Sesame | 12.4–14.4% | 36.7–42.94% | 43.2–48.6 | 0.2–0.95% | (Hashempour-Baltork et al., 2018; Ghosh et al., 2019) |
| Palm | 49.7–57.5% | 37.3–40.8% | 9.1–11.0% | 0.01–0.25% | (Nehdi and Sbihi, 2018) |
| Coconut | 81.2–94% | 5–10% | 1–2.5% | 0.2–2.5% | (Xiao and Xia, 2019) |
| Olive | 12.5–20.9% | 54.5–80.2% | 4.9–21.2% | 0.7–1.5% | (Geng et al., 2018) |
| Camellia | 7.7–12.9% | 74.3–83.6% | 7.0–15% | 0.2–0.4% | (Wang et al., 2011; Lin et al., 2018) |
| Walnut | 5.0–17% | 10–20% | 55–70% | 10–18% | (Hayes et al., 2016; Sena-Moreno et al., 2016) |
| Peony seed | 6.2–12.4% | 20.5–45.1% | 16.5–33.6% | 28.1–46.9% | (Llorent-Martinez et al., 2011; Wei and Shao, 2018) |