Table 5.
Fatty acids profile of control and kefir samples (t0, t24, and t48) (relative frequency, mean ± SD, n = 4).
| Control | Kefir | |||
|---|---|---|---|---|
| Fatty Acids (%) | t0 | t24 | t48 | |
| C6:0 | 3.86 ± 0.05 | 3.6 ± 0.2 | 3.3 ± 0.1 | 3.7 ± 0.1 |
| C8:0 | 2.12 ± 0.03 a | 2.07 ± 0.07 a | 1.95 ± 0.05 b | 2.18 ± 0.05 a |
| C10:0 | 4.41 ± 0.02 | 4.5 ± 0.3 | 4.1 ± 0.2 | 4.6 ± 0.1 |
| C11:0 | 0.10 ± 0.00 | 0.2 ± 0.1 | 0.2 ± 0.1 | 0.2 ± 0.1 |
| C12:0 | 5.5 ± 0.1 b | 5.3 ± 0.1 b | 5.2 ± 0.2 b | 5.6 ± 0.1 a |
| C13:0 | 0.12 ± 0.01 | 0.10 ± 0.00 | 0.10 ± 0.01 | 0.11 ± 0.02 |
| C14:0 | 14.62 ± 0.02 | 14.3 ± 0.2 | 14.2 ± 0.3 | 14.1 ± 0.9 |
| C14:1 | 1.15 ± 0.02 | 1.18 ± 0.06 | 1.20 ± 0.07 | 1.11 ± 0.04 |
| C15:0 | 1.18 ± 0.00 b | 1.17 ± 0.02 b | 1.14 ± 0.03 b | 1.23 ± 0.01 a |
| C15:1 | 0.25 ± 0.01 b | 0.27 ± 0.01 a,b | 0.26 ± 0.01 b | 0.28 ± 0.01 a |
| C16:0 | 39.34 ± 0.02 b | 38.4 ± 0.3 c | 38.9 ± 0.5 c | 39.9 ± 0.2 a |
| C16:1 | 1.57 ± 0.01 a | 1.61 ± 0.06 a | 1.57 ± 0.08 a | 1.38 ± 0.07 b |
| C17:0 | 0.61 ± 0.02 b | 0.61 ± 0.02 b | 0.61 ± 0.05 b | 0.70 ± 0.05 a |
| C18:0 | 5.71 ± 0.02 | 5.64 ± 0.06 | 5.7 ± 0.1 | 5.74 ± 0.09 |
| C18:1n-9 | 18.4 ± 0.1 b | 19.4 ± 0.3 a | 19.8 ± 0.3 a | 18.0 ± 0.7 a |
| C18:2n-6 | 0.79 ± 0.03 | 1.4 ± 0.3 | 1.52 ± 0.07 | 0.7 ± 0.7 |
| C18:3n-3 | 0.023 ± 0.001 b | 0.123 ± 0.003 a | 0.12 ± 0.00 a | 0.15 ± 0.01 a |
| C20:0 | 0.21 ± 0.01 | 0.32 ± 0.03 | 0.31 ± 0.06 | 0.32 ± 0.08 |
| SFA | 77.81 ± 0.07 b | 76.1 ± 0.5 a | 75.6 ± 0.3 a | 78.5 ± 1.2 a |
| MUFA | 21.37 ± 0.09 b | 22.4 ± 0.3 a | 22.8 ± 0.3 a | 20.7 ± 0.7 b |
| PUFA | 0.82 ± 0.03 | 1.4 ± 0.4 | 1.6 ± 0.1 | 0.8 ± 0.6 |
SFA—saturated fatty acids; MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids. a–c Means within the same row with different superscript letters are significantly different (p < 0.05).