Table 8.
Fatty Acid 1 | RI Exp. 2 | RI Lit. 3 | Group | |||
---|---|---|---|---|---|---|
CON 4 | SAP 5 | TERP 6 | ||||
% of Total Hepatic Triacylglicerols | ||||||
Myristic acid | C14:0 | 1399 | 1400 | 2.36 7a | 2.56 b | 2.13 c |
Palmitic acid | C16:0 | 1598 | 1600 | 23.92 a | 25.54 b | 23.33 c |
Palmitoleic acid | C16:1ω7 | 1636 | 1632 | 9.56 a | 10.77 c | 9.02 b |
Stearic acid | C18:0 | 1800 | 1800 | 11.52 a | 12.05 c | 11.64 b |
Elaidic acid | C18:1ω9t | 1821 | 1818 | 17.64 a | 21.44 c | 15.61 b |
Oleic acid | C18:1ω9 | 1818 | 1819 | 4.34 a | 4.62 c | 4.21 b |
Vaccenic acid | C18:1ω7 | 1829 | 1823 | 0.18 ab | 0.23 b | 0.15 a |
Linoleic acid | C18:2ω6 | 1866 | 1874 | 8.34 a | 6.75 b | 8.32 a |
γ-Linolenic acid | C18:3ω6 | 1899 | 1896 | 0.27 a | 0.20 b | 0.21 b |
α-Linolenic acid | C18:3ω3 | 1931 | 1928 | 1.79 a | 1.57 b | 1.40 c |
Gondoic acid | C20:1ω9 | 2018 | 2022 | 0.17 a | 0.12 a | 0.06 b |
Dihomo-γ-linolenic acid | C20:3ω6 | 2091 | 2096 | 1.76 a | 1.14 c | 1.68 b |
Arachidonic acid | C20:4ω6 | 2117 | 2115 | 9.01 a | 6.61 c | 11.71 b |
Eicosapentaenoic acid | C20:5ω3 | 2179 | 2181 | 1.22 a | 0.78 b | 1.23 a |
Docosapentaenoic acid | C22:5ω3 | 2359 | 2362 | 1.43 a | 1.06 c | 1.31 b |
Docosahexaenoic acid | C22:6ω3 | 2418 | 2416 | 6.44 a | 4.42 c | 8.03 b |
FA content of the liver (µg/mg) | 215 a | 208 a | 172 b | |||
∑SFA 8 | 37.81 a | 40.17 c | 37.07 b | |||
∑MUFA 9 | 31.96 a | 37.26 c | 29.05 b | |||
∑PUFA 10 | 30.22 a | 22.56 c | 33.88 b | |||
∑PUFAω6 | 19.37 a | 14.71 c | 21.91 b | |||
∑PUFAω3 | 10.85 a | 7.85 c | 11.97 b |
1 All compounds are expressed as GC-MS percentage of methyl esters; 2 experimental retention indices calculated against saturated fatty acids; 3 retention indices according to the Lipids Library 1.0. 4 control group; 5 rats fed a standard diet with the addition of saponin fraction; 6 rats fed a standard diet with the addition of terpenoid fraction; 7 values are mean; values followed by the same letter within a row are not significantly different (p > 0.05, Tukey’s test); 8 SFA, saturated fatty acid; 9 MUFA, monounsaturated fatty acids; 10 PUFA, polyunsaturated fatty acids.