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. 2020 Dec 26;10(1):45. doi: 10.3390/foods10010045

Table 4.

Fatty acid contents in tomato.

Fatty Acids Concentrations (g/100 g) Range References
Myristic acid 0.56 ± 0.22 0.32–0.93 [5,41,47,49,62]
Palmitic acid 18.07 ± 2.90 12.40–22.50
Stearic acid 4.81 ± 1.50 2.80–6.84
Palmitoleic acid 0.25 ± 0.10 0.03–0.32
Oleic acid 14.24 ± 3.50 9.00–19.14
Linoleic acid 49.40 ± 4.16 46.33–54.10
Linolenic acid 10.17 ± 4.46 4.26–15.53
Caproic acid 0.03 ± 0.02 0.01–0.05
Caprylic acid 0.06 ± 0.04 0.02–0.10
Capric acid 0.04 ± 0.03 0.01–0.07
Heptadecanoic acid 0.26 ± 0.05 0.18–0.13
Lauric acid 0.09 ± 0.05 0.04–0.15
Pentadecanoic acid 0.12 ± 0.03 0.08–0.15
Arachidic acid 0.88 ± 0.24 0.61–1.26
Eicosadienoic acid 0.04 ± 0.02 0.02–0.06
Arachidonic acid 0.04 ± 0.02 0.01–0.06
Eicosapentaenoic acid 0.05 ± 0.01 0.03–0.06
Erucic acid 0.02 ± 0.01 0.01–0.03
Docosadienoic acid 0.07 ± 0.03 0.03–0.10
Behenic acid 0.59 ± 0.19 0.31–0.82
Tricosanoic acid 0.68 ± 0.54 0.16–1.52
Lignoceric acid 0.74 ± 0.20 0.45–1.01
Saturated fatty acid 27.40 ± 3.74 22.37–33.22
Monounsaturated fatty acid 13.80 ± 2.42 11.00–17.66
Polyunsaturated fatty acid 57.55 ± 23.51 55.78–58.63
Vaccenic acid 0.53 ± 0.05 0.50–0.60
Eicosanoic acid 0.10 ± 0.03 0.05–0.12

Concentrations are expressed as mean ± standard deviation.