Table 1.
Fatty acid composition summary of oil from potato chip samples and oil references using gas chromatograph flame ionization detector (GC-FID) method.
| Corn | Canola | HO SUN a (I) |
HO SUN a (II) |
MO SUN b |
Peanut | Cottonseed | ||
|---|---|---|---|---|---|---|---|---|
| Palmitic (%) C16:0 |
Range | 8.4–14.1 | 2.9–4.7 | 2.4–5.2 | 2.5–4.9 | 3.5–5.9 | 3.0–5.0 | 17.6–21.8 |
| Mean | 11 | 3.9 | 4.2 | 3.9 | 4.5 | 4.2 | 20 | |
| SD | 1.4 | 0.7 | 0.8 | 0.7 | 0.7 | 0.9 | 1.6 | |
| Reference oils | 9.6 | 3.9 | 2.8 | —— | 3.4 | 8.1 | 16.8 | |
| Stearic (%) C18:0 |
Range | 1.6–2.3 | 1.9–2.1 | 2.9–3.8 | 1.7–4.3 | 2.1–4.2 | 2.5–3.3 | 2.6–3.2 |
| Mean | 1.9 | 2 | 3.4 | 3.2 | 3.5 | 2.9 | 2.9 | |
| SD | 0.2 | 0.1 | 0.3 | 0.9 | 0.8 | 0.4 | 0.3 | |
| Reference oils | 1.8 | 1.9 | 2.6 | —— | 3.5 | 3.1 | 2.9 | |
| Oleic (%) C18:1 n-9 |
Range | 28.3–32.3 | 66.6–68.7 | 82.0–87.1 | 70.9–78.9 | 64.1–69.9 | 75.6–81.4 | 18.9–20.1 |
| Mean | 30.5 | 67.6 | 83.9 | 74.3 | 67.6 | 78.5 | 19.2 | |
| SD | 0.9 | 0.7 | 1.7 | 2.5 | 1.6 | 2.6 | 0.5 | |
| Reference oils | 30 | 66.5 | 84.3 | —— | 66.6 | 66.6 | 20.6 | |
| Linoleic (%) C18:2 n-6 |
Range | 54.5–58.5 | 18.4–19.5 | 6.7–10.4 | 14–21.9 | 22.5–27.6 | 11.4–15.4 | 57.0–59.1 |
| Mean | 55.7 | 19.1 | 8.4 | 17.7 | 24.3 | 13.8 | 57.9 | |
| SD | 1 | 0.4 | 1.2 | 2.5 | 1.3 | 1.7 | 0.9 | |
| Reference oils | 57.6 | 19.4 | 10.3 | —— | 26 | 25.9 | 59.4 | |
| Linolenic (%) C18:3 n-3 |
Range | 0.6–1.0 | 6.2–9.1 | 0.0–0.8 | 0.2–2.4 | 0.1–1.4 | 0–0.8 | 0.0–0.2 |
| Mean | 0.9 | 7.5 | 0.2 | 0.8 | 0.4 | 0.4 | 0.2 | |
| SD | 0.1 | 1.1 | 0.2 | 0.8 | 0.3 | 0.4 | 0.1 | |
| Reference oils | 1.1 | 8.4 | 0 | —— | 0.5 | 0.4 | 0.2 |
a HO SUN: a high-range oleic, above 70% monounsaturated sunflower oil; b MO SUN: a mid-range oleic, around 65% monounsaturated sunflower oil.