Table 2.
The fatty acid compositions in the five berry seed oils.
| Fatty Acid | C:D | Fatty Acid Composition (g/100 g Total FAs) | ||||
|---|---|---|---|---|---|---|
| Blackberry | Red Raspberry | Black Raspberry | Blueberry | Cranberry | ||
| palmitic acid | 16:0 | 5.63 c ± 0.03 | 3.70 b ± 0.08 | 2.40 a ± 0.04 | 7.47 d ± 0.10 | 7.68 d ± 0.02 |
| stearic acid | 18:0 | 2.81 d ± 0.02 | 1.39 b ± 0.06 | 0.84 a ± 0.01 | 2.38 c ± 0.05 | 1.56 b ± 0.03 |
| oleic acid | 18:1 | 1.34 a ± 0.06 | 1.36 a ± 0.14 | 1.17 a ± 0.04 | 1.15 a ± 0.09 | 1.13 a ± 0.04 |
| linoleic acid | 18:2 | 59.12 f ± 0.26 | 52.37 e ± 0.30 | 51.03 d ± 0.28 | 40.20 c ± 0.12 | 38.40 b ± 0.16 |
| linolenic acid | 18:3 | 31.10 a ± 0.28 | 41.18 b ± 0.51 | 44.56 c ± 0.33 | 48.80 d ± 0.34 | 51.23 e ± 0.16 |
| SFA | 8.44 | 5.09 | 3.24 | 9.85 | 9.24 | |
| UFA | 91.56 | 94.91 | 96.76 | 90.15 | 90.76 | |
| MUFA | 1.34 | 1.36 | 1.17 | 1.15 | 1.13 | |
| PUFA | 90.22 | 93.55 | 95.59 | 89.00 | 89.63 | |
FAs, fatty acids; C:D, carbon number: double bounds number; nd, not detectable; SFA, saturated fatty acids; UFA, total unsaturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids. The relative concentration of each fatty acid is reported as gram of fatty acids/100 g of total fatty acids. All the seed oils were analyzed in triplicates and results reported as mean ± standard deviation (SD). Different letters represent significant differences within a column (p < 0.05).