Table 2.

Fatty acid profile of different Amazonian vegetable oils by alphabetical order; (-): not reported.

	Acai	Andiroba	Babassu	Buriti	Cumaru	Inchi	Patawa	Pequi	Pracaxi	Sacha Inchi	Tucumã
Acids	Composition
Caprylic Acid (C 8: 0)	-	-	6.21%	-	-	-	-	-	-	-	1.94%
Capric Acid (C 10: 0)	-	-	5.78%	-	-	-	-	-	-	-	0.80%
Lauric acid (C 12: 0)	0.07%	-	47.40%	0.03%	-	-	1.37%	-	1.20%	-	-
Miristic acid (C 14: 0)	0.13%	-	15.64%	0.08%	-	0.1%	0.94%	0.36%	0.71%	-	-
Palmitic acid (C 16: 0)	21.78%	31.40%	8.01%	16.78%	6.70%	10.3%	11.04%	29.48%	1.95%	6.30%	22.99%
Palmitoleic acid (C 16: 1)	3.26%	0.26%	0.02%	0.32%	-	0.1%	0.41%	0.66%	-	-	-
Margaric Acid (C 17: 0)	-	-	0.02%	0.08%	-	0.2%	-	-	-	-	-
Stearic acid (C 18: 0)	2.17%	10%	3.15%	1.77%	4.53%	3.4%	5.09%	2.44%	2.92%	3.81%	2.95%
Oleic acid (C 18: 1-Omega 9)	57.42%	50.6%	11.28%	74.06%	53.37%	11.8%	74.18%	59.99%	47.57%	10.45%	67.62%
Linoleic acid (C 18: 2-Omega 6)	11.08%	5.4%	1.85%	4.94%	16.45%	85.6%	5.97%	6.44%	12.08%	36.80%	1.15%
Linolenic acid (C 18: 3-Omega 3)	0.59%	-	0.25%	1.04%	3.32%	-	0.51%	-	1.07%	50.41%	4.97%
Arachidonic acid (C 20: 4)	-	-	-	-	0.70%	-	0.5%	-	1.34%	-	-
Arachidic acid (C 20: 0)	0.11%	0.62%	0.05%	0.12%	-	0.5%	0.60%	-	1.05%	-	-
Behenic acid (C 22: 0)	-	0.15%	0.01%	0.09%	4.3%	-	-	-	17.88%	-	-
Lignoceric acid (C 24: 0)	-	-	0.04%	0.09%	3.9%	-	-	-	-	-	-
Saturated	28.3%	36.3%	86.42%	22.2%	19.77%	14.3%	18.94%	32.28%	38.47%	7.70%	29.28%
Unsaturated	68.1%	63.7%	13.58%	77.8%	80.23%	85.7%	81.07%	67.71%	61.54%	95.2%	68.77%
Reference	[83,84,85]	[86,87,88]	[75,89]	[76]	[90,91]	[77,92]	[1,93,94]	[79]	[95]	[96]	[81]