Table 1.
Gas chromatography-mass spectrometry (GC-MS) peaks attribution and fatty acids relative abundances.
| Peak | Retention time | % Area | Compound | Acronym |
|---|---|---|---|---|
| 1 | 14.6 | 10.0 | Myristic acid | 14:0 |
| 2 | 18.13 | 2.2 | Palmitoleic acid | 16:1 (9c) |
| 3 | 18.57 | 24.2 | Palmitic acid | 16:0 |
| 4 | 20.99 | 7.4 | Stearic acid | 18:0 |
| 5 | 21.93 | 31.2 | Arachidonic acid (ω6) | 20:4 (5c,8c,11c,14c) |
| 6 | 21.97 | 13.9 | Eicosapentaenoic acid (ω3) | 20:5 (5c,8c,11c,14c,17c) |
| 7 | 22.05 | 11.1 | Eicosatrienoic acid (ω9) | 20:3 (11c,14c,17c) |
| 8 | 27.22 | – | Cholesterol | – |
| 41.6 | SFA | |||
| 56.2 | PUFA |
SFA, saturated fatty acids; PUFA, polyunsaturated fatty acids.