Table 4.
Fatty acid composition (%) of fresh vegetable oils.
| Type of Oils | ||||
|---|---|---|---|---|
| Parameters | PO | SFO | SBO | RPO |
| C14:0 | 1.07 ± 0.01 a | 0.09 ± 0.01 c | 0.09 ± 0.001 c | 0.98 ± 0.01 b |
| C16:0 | 38.3 ± 0.09 a | 6.14 ± 0.06 d | 10.7 ± 0.001 c | 34.9 ± 0.19 b |
| C18:0 | 3.93 ± 0.01 a | 3.35 ± 0.001 a | 4.36 ± 0.001 a | 3.76 ± 0.02 a |
| C18:1 | 43.7 ± 0.07 b | 31.1 ± 0.03 c | 23.3 ± 0.001 d | 46.2 ±0.25 a |
| C18:2 | 11.8 ± 0.36 c | 57.5 ± 0.06 a | 52.9 ± 0.001 b | 12.1 ± 0.07 c |
| C18:3 | 0.31 ± 0.001 b | 0.30 ± 0.01 b | 7.47 ± 0.001 a | 0.31 ± 0.001 b |
| SFA | 43.9 ± 0.20 a | 10.5 ± 0.07 d | 15.9 ± 0.001 c | 40.5 ± 0.22 b |
| MUFA | 43.8 ± 0.16 b | 31.2 ± 0.03 c | 23.4 ± 0.001 d | 46.4 ± 0.33 a |
| PUFA | 12.1 ± 0.36 c | 57.8 ± 0.05 b | 60.3 ± 0.001 a | 12.4 ± 0.07 c |
| Polyene index (PUFA/SFA) | 0.28 c | 5.52 a | 3.78 b | 0.31 c |
PO, palm olein; SFO, sunflower oil; SBO, soy bean oil; RPO, red palm olein. Mean value ± standard error (n = 2). a–d Values within the same row with different lowercase letters are significantly different (p ≤ 0.05) for each parameter.