Table 3. Fatty Acid Composition in Different Parts of the G. xanthochymus Fruit^a.

	Fruit Parts
	Area%
Fatty cids	LPe	LPu	SDR	SDS	SignificanceC
C10 (Capric Acid)	0.495 ± 0.01c	0.263 ± 0.00b	0.00 ± 0.00a	0.00 ± 0.00a	P < 0.001
C12 (Lauric Acid)	6.727 ± 0.12c	2.985 ± 0.02b	3.309 ± 0.16b	0.00 ± 0.00a	P < 0.001C
C16 (Palmitic Acid)	26.285 ± 0.23a	32.666 ± 0.02c	29.585 ± 1.16b	49.596 ± 0.09d	P < 0.001
C18 (Stearic Acid)	13.041 ± 0.24c	10.283 ± 0.07b	13.549 ± 0.13d	1.892 ± 0.05a	P < 0.001
C18:1 (Oleic Acid)	31.167 ± 0.60a	37.314 ± 0.25c	32.632 ± 0.13b	46.228 ± 0.00d	P < 0.001
C18:2 (Linoleic Acid)	8.095 ± 0.15b	5.735 ± 0.06b	7.378 ± 1.91b	46.228 ± 0.01a	P < 0.0
C18:3 (α-Linolenic Acid)	14.190 ± 0.32c	10.755 ± 0.16b	13.546 ± 0.34c	46.228 ± 0.02a	P < 0.001

^aNote: All the values are mean ± SEM. Mean values with the same superscript letters in the given row are not significantly different whereas those with different superscript letters are significantly (P < 0.05) different as judged by Duncan’s multiple range test. LPe—lyophilized peel; LPu—lyophilized pulp; ND—not detected; SDR—sun-dried rind; and SDS—sun-dried seed.