Table 1.
Chemical analyses of the experimental fats 1.
| Item | P | SA | S |
|---|---|---|---|
| Moisture (g/100 g) | ND | 1.43 | ND |
| Insoluble impurities (g/100 g) | 0.59 | 1.57 | 1.27 |
| Unsaponifiable matter (g/100 g) | 0.21 | 2.34 | 0.99 |
| Fatty acid composition (g/100 g) 2 | |||
| C16:0 | 43.94 | 14.89 | 10.98 |
| C18:0 | 4.64 | 3.46 | 3.47 |
| C18:1 n-9 | 38.43 | 21.06 | 25.11 |
| C18:2 n-6 | 9.70 | 51.71 | 51.70 |
| C18:3 n-3 | 0.13 | 5.31 | 5.34 |
| Minor fatty acids 3 | 3.15 | 3.58 | 3.40 |
| SFA | 50.64 | 19.88 | 15.86 |
| cis-MUFA | 39.44 | 23.06 | 27.06 |
| trans-C18:1 | 0.08 | 0.04 | 0.04 |
| PUFA | 9.83 | 57.02 | 57.04 |
| UFA:SFA | 0.98 | 4.02 | 5.29 |
| Lipid class composition (g/100 g) 4 | |||
| TAG | 92.46 | 25.32 | 96.27 |
| DAG | 7.54 | 13.48 | 3.23 |
| MAG | ND | ND | ND |
| FFA | ND | 61.20 | 0.50 |
| T (mg/kg) | 199.40 | 1464.25 | 1007.31 |
| T3 (mg/kg) | 431.87 | 8.78 | ND |
Abbreviations: P, palm oil; SA, soybean acid oil; S, soybean oil; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; UFA:SFA, unsaturated to saturated fatty acid ratio, calculated as described by Varona et al. [8]; TAG, triacylglycerols; DAG, diacylglycerols; MAG, monoacylglycerols; FFA, free fatty acids; T, sum of α-, β-, γ- and δ-tocopherols; T3, sum of α-, β-, γ- and δ-tocotrienols; ND, not detected. 1 Chemical composition analyzed as described by Varona et al., [8]. 2 Percentage of total fatty acids (peak area normalization, %); 3 Minor fatty acids identified and quantified: C6:0, C8:0, C10:0, C11:0, C12:0, C13:0, C14:0, C15:0, C16:1 n-9, C16:1 n-7, C17:0, trans-C18:1, C18:1 n-7, C20:0, C20:1 n-9, C21:0, C20:2 n-6, C22:0, C23:0, C22:2, C24:0. 4 Percentage of total lipid classes (peak area normalization, %).