Table 4.
The fatty acid profile obtained of the bioactive polar lipid fractions of PC and PE of the apple juice and apple cider samples expressed as the percentage of each fatty acid in the total fatty acids for each sample (mean ± SD, n = 3).
| Fatty Acid | Fraction 3 (PC) of AA | Fraction 3 (PC) of AD | Fraction 5 (PE) of CA | Fraction 5 (PE) of CC |
|---|---|---|---|---|
| C12:0 | 1.45 ± 0.12 | ND | ND | ND |
| C14:0 | 3.36 ± 0.10 | 4.40 ± 0.79 | 7.24 ± 2.61 | 4.34 ± 0.97 |
| C15:0 | 3.36 ± 0.12 | ND | ND | ND |
| C16:0 | 24.55 ± 4.28 | 28.08 ± 3.61 | 30.75 ± 6.52 | 31.41 ± 5.88 |
| C16:1 c9 | 2.65 ± 0.30 | 2.27 ± 0.20 | 3.45 ± 0.10 | 1.06 ± 0.15 |
| C17:0 | 1.27 ± 0.12 | ND | ND | ND |
| C18:0 | 33.33 ± 8.61 | 19.20 ± 1.05 | 24.39 ± 3.79 | 18.72 ± 2.67 |
| C18:1 c9 | 5.31 ± 1.90 | 13.33 ± 2.81 | 15.36 ± 2.91 | 14.17 ± 3.60 |
| C18:2 c9,12 | 2.54 ± 2.04 | 5.80 ± 1.42 | 4.43 ± 1.02 | 5.80 ± 4.32 |
| C18:3 c9,12,15 | 5.17 ± 0.85 | 5.13 ± 3.78 | 4.06 ± 1.02 | 3.85 ± 2.19 |
| C20:0 | 2.93 ± 2.89 | 2.17 ± 0.86 | 1.27 ± 0.70 | 2.51 ± 1.25 |
| C20:1 c11 | 3.78 ± 0.90 | 3.60 ± 1.08 | 0.85 ± 0.37 | 2.28 ± 1.24 |
| C20:5 c5,8,11,14,17 | 2.17 ± 0.71 | 3.25 ± 0.60 | 1.36 ± 0.63 | 2.53 ± 1.19 |
| C22:1 c13 | 3.69 ± 1.19 | 2.81 ± 0.91 | 1.55 ± 0.90 | 3.98 ± 1.14 |
| C22:5 c7,10,13,16,19 | 3.74 ± 1.56 | 4.98 ± 1.58 | 2.29 ± 0.95 | 3.60 ± 0.97 |
| C22:6 c4,7,10,13,16,19 | 3.84 ± 1.05 | 4.98 ± 0.30 | 1.57 ± 0.27 | 2.57 ± 1.54 |
| SFA | 67.10 ± 6.69 | 53.85 ± 6.32 | 60.81 ± 12.60 | 56.98 ± 4.64 |
| MUFA | 15.43 ± 2.89 | 22.01 ± 2.31 | 19.77 ± 3.36 | 21.49 ± 4.87 |
| PUFA | 17.47 ± 5.44 | 24.14 ± 5.44 | 13.71 ± 3.40 | 22.33 ± 1.26 |
| n6 | 2.54 ± 2.03 | 5.80 ± 1.42 | 4.43 ± 1.02 | 5.80 ± 4.45 |
| n3 | 14.93 ± 3.49 | 18.34 ± 4.06 | 9.28 ± 2.57 | 12.55 ± 3.67 |
| n6/n3 | 0.16 ± 0.16 | 0.32 ± 0.14 | 0.49 ± 0.24 | 0.57 ± 0.61 |
Abbreviations: AA and CA: apple juice and cider from apples with low content in tannins (Jonagold), respectively; AD: commercially found apple juice (relevant to the apple juice AA of the Jonagold variety); CC: commercially found cider ‘Con’s Irish Cider®’ (produced by fermentation of a mixture of the aforementioned three different apple juice types in a ratio of 55% Jonagold, 35% Dabinett and 10% Aston bitter); PC: Phosphatidylcholine; PE: Phosphatidylethanolamine; c: cis; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; n3: omega-3 PUFA; n6: omega-6 PUFA; ND: non-detectable.