Table 5.
The content of fatty acids of wheat flour and hemp flour.
| Samples [% of Total Fatty Acids] | Wheat Flour | Hemp Flour Variety D.S. | Hemp Flour Variety Z. |
|---|---|---|---|
| Myristic acid | 1.61 ± 0.04 a | 0.24 ± 0.03 b | 0.92 ± 0.04 ab |
| Palmitic acid | 22.16 ± 0.04 a | 11.92 ± 0.05 b | 13.02 ± 0.06 b |
| Stearic acid | 3.96 ± 0.03 b | 5.98 ± 0.03 a | 6.23 ± 0.02 a |
| Oleic acid | 17.36 ± 0.03 b | 23.6 ± 0.03 a | 20.58 ± 0.03 ab |
| Linoleic acid | 43.99 ± 0.46 a | 38.83 ± 0.04 b | 38.61 ± 0.02 b |
| Gamma—linolenic acid | 5.41 ± 0.03 b | 16.46 ± 0.03 a | 18.61 ± 0.03 a |
| Margaric acid | 0.88 ± 0.03 a | 0.25 ± 0.03 b | 0.29 ± 0.03 b |
| Palmitoleic acid | 0.5 ± 0.03 a | 0.06 ± 0.03 b | 0.11 ± 0.03 b |
| Arachidic acid | 0.22 ± 0.03 b | 1.84 ± 0.03 a | 4,48 ± 0.04 b |
| ∑SFA | 5.76 ± 0.03 a | 4.04 ± 0.03 b | 4,48 ± 0.04 b |
| ∑MUFA | 8.93 ± 0.03 b | 11.83 ± 0.03 a | 10.35 ± 0.03 ab |
| ∑PUFA | 24.69 ± 0.24 b | 27.64 ± 0.04 a | 28.61 ± 0.03 a |
Identical superscripts letters within rows indicate no significant difference (p > 0.05); D.S.—Dacia Secuieni; Z.—Zenit.