. 2021 Jul 28;26(15):4575. doi: 10.3390/molecules26154575

Table 3.

Fatty acid composition of un-pretreated and enzyme pretreated seeds (1.7%, 40 °C, pH = 4.5 and 5 h) from three pomegranate cultivars.

Cultivar/Treatment
Fatty Acid	Wonderful		Herskawitz		Acco
Fatty Acid	Un-Pretreated	Enzyme Pretreated	Un-Pretreated	Enzyme Pretreated	Un-Pretreated	Enzyme Pretreated
Palmitic acid	5.7 ± 0.3^c	8.9 ± 0.2 ^a	7.0 ± 0.2 ^bc	7.3 ± 0.5 ^b	7.8 ± 0.3 ^ab	7.8 ± 0.2 ^ab
Stearic acid	2.9 ± 0.1^c	2.9 ± 0.2 ^a	2.3 ± 0.0 ^bc	2.4 ± 0.1 ^b	2.9 ± 0.0 ^ab	2.8 ± 0.0 ^ab
Oleic acid	7.9 ± 0.8^c	9.1 ± 0.1 ^a	7.6 ± 0.1 ^bc	7.7 ± 0.3 ^b	9.3 ± 0.1 ^ab	9.4 ± 0.1 ^ab
Linoleic acid	18.3 ± 1.7 ^c	20.1 ± 0.2 ^a	15.2 ± 0.7 ^bc	15.6 ± 1.4 ^b	12.8 ± 0.6 ^ab	14.3 ± 0.4 ^ab
Punicic acid	59.1 ± 2.7 ^c	57.2 ± 0.4 ^a	67.2 ± 1.0 ^bc	65.6 ± 2.5 ^b	66.3 ± 1.0 ^ab	64.9 ± 0.7 ^ab
Linolenic acid	0.07 ± 0.01 ^c	0.08 ± 0.01 ^a	0.06 ± 0.00 ^bc	0.06 ± 0.01 ^b	0.06 ± 0.00 ^ab	0.06 ± 0.01 ^ab
Arachidic acid	0.85 ± 0.04 ^c	0.90 ± 0.04 ^a	0.68 ± 0.01 ^bc	0.70 ± 0.04 ^b	0.81 ± 0.03 ^ab	0.83 ± 0.02 ^ab
SFA	9.5 ± 0.4 ^c	12.6 ± 0.2 ^a	10.0 ± 0.2 ^bc	10.5 ± 0.7 ^b	11.5 ± 0.3 ^ab	11.4 ± 0.3 ^ab
MUFA	7.9 ± 0.8 ^c	9.1 ± 0.1 ^a	7.6 ± 0.1 ^bc	7.7 ± 0.3 ^b	9.3 ± 0.1 ^ab	9.4 ± 0.1 ^ab
PUFA	77.5 ± 1.1 ^c	77.3 ± 0.4 ^a	82.5 ± 0.4 ^bc	81.3 ± 1.2 ^b	79.2 ± 0.4 ^ab	79.2 ± 0.4 ^ab
UFA:SFA ratio	9.1 ± 0.4 ^c	6.9 ± 0.1 ^a	9.0 ± 0.2 ^b	8.6 ± 0.5 ^b	7.7 ± 0.2 ^b	7.8 ± 0.2 ^b

Means ± standard deviation of analysis (n = 3). Different superscript letters in the same row indicate significant difference (p < 0.05), according to Duncan’s multiple range test. % = relative area, SFA = saturated fatty acid, UFA = unsaturated fatty acid, MUFA = monounsaturated fatty acid, PUFA = polyunsaturated fatty acid.