Table 2.
Fatty acid composition (% of total fatty acids) and lipid indices of the goji berry fruits (mean ± SD; n = 3).
| Red Goji | Yellow Goji | Black Goji | |
|---|---|---|---|
| C14:0 | 0.34 ± 0.02 c | 0.49 ± 0.03 b | 0.91 ± 0.02 a |
| C14:1 | 0.44 ± 0.02 b | 0.33 ± 0.01 c | 0.71 ± 0.02 a |
| C16:0 | 17.64 ± 0.07 b | 11.76 ± 0.08 c | 20.42 ± 0.04 a |
| C16:1 | 0.69 ± 0.04 c | 0.70 ± 0.02 b | 1.36 ± 0.03 a |
| C17:0 | 0.37 ± 0.02 a | 0.33 ± 0.03 a | nd |
| C18:0 | 3.03 ± 0.06 b | 4.25 ± 0.05 c | 6.93 ± 0.03 a |
| C18:1n-9 | 23.55 ± 0.09 a | 21.58 ± 0.08 b | 17.13 ± 0.05 c |
| C18:2n-6 | 52.08 ± 0.08 b | 59.38 ± 0.13 a | 49.45 ± 0.03 c |
| C18:3n-3 | 1.87 ± 0.11 b | 1.19 ± 0.02 c | 3.11 ± 0.03 a |
| ∑ SFA | 21.38 ± 0.13 b | 16.83 ± 0.18 c | 28.26 ± 0.08 a |
| ∑ MUFA | 24.68 ± 0.03 a | 22.61 ± 0.07 b | 19.20 ± 0.04 c |
| ∑ PUFA | 53.94 ± 0.04 b | 60.58 ± 0.11 a | 52.55 ± 0.01 c |
| ∑ UFA | 78.63 ± 0.01 b | 83.18 ± 0.04 a | 71.75 ± 0.05 c |
| PUFA/SFA | 2.52 ± 0.01 b | 3.59 ± 0.04 a | 1.86 ± 0.01 c |
| AI | 0.28 ± 0.00 b | 0.22 ± 0.00 c | 0.43 ± 0.00 a |
| Cox | 6.00 ± 0.01 b | 6.59 ± 0.01 a | 5.94 ± 0.00 c |
nd-not detected; myristic acid (C14:0); myristoleic acid (C14:1); palmitic acid (C16:0); palmitoleic acid (C16:1); heptadecanoic acid (C17:0); stearic acid (C18:0); oleic acid (C18:1n9); linoleic acid (C18:2n6); linolenic acid (C18:3n3); SFA—saturated fatty acids; MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids; UFA—unsaturated fatty acids; AI—atherogenic index; Cox—oxidisability value; different letters in the same row indicate significant differences (p < 0.05).