Table 1.
Fatty acid composition of raw, roasted, and boiled Tonka beans.
| Cooking Method (g/100 g) 1 | F-Value 2 (p-Value) |
||||
|---|---|---|---|---|---|
| Raw | Roasting | Boiling | |||
| Saturated fatty acid | Caproic acid (C6:0) | 0.005 ± 0.001 | 0.005 ± 0.000 | 0.005 ± 0.001 | 0.500 (0.630) |
| Caprylic acid (C8:0) | 0.523 ± 0.006 a | 0.506 ± 0.014 ab | 0.483 ± 0.013 b | 8.610 * (0.017) |
|
| Capric acid (C10:0) | 0.105 ± 0.002 a | 0.100 ± 0.003 ab | 0.095 ± 0.003 b | 8.044 * (0.020) |
|
| Undecanoic acid (C11:0) | 1.073 ± 0.022 a | 1.037 ± 0.051 ab | 0.967 ± 0.021 b | 7.571 * (0.023) |
|
| Lauric acid (C12:0) | 0.082 ± 0.001 a | 0.079 ± 0.002 ab | 0.077 ± 0.001 b | 10.167 * (0.012) |
|
| Tridecanoic acid (C13:0) | 0.026 ± 0.001 ab | 0.027 ± 0.000 a | 0.026 ± 0.001 b | 6.000 * (0.037) |
|
| Myristic acid (C14:0) | 1.150 ± 0.015 a | 1.124 ± 0.018 ab | 1.094 ± 0.021 b | 7.415 * (0.024) |
|
| Pentadecylic acid (C15:0) | 0.333 ± 0.003 | 0.339 ± 0.005 | 0.327 ± 0.006 | 4.937 (0.054) |
|
| Heptadecanoic acid (C17:0) | 0.589 ± 0.001 | 0.597 ± 0.011 | 0.582 ± 0.011 | 1.736 (0.254) |
|
| Arachidic acid (C20:0) | 0.150 ± 0.001 | 0.154 ± 0.004 | 0.148 ± 0.002 | 4.750 (0.058) |
|
| Henicosanoic acid (C21:0) | 0.015 ± 0.001 ab | 0.016 ± 0.000 a | 0.015 ± 0.000 b | 7.000 * (0.027) |
|
| Behenic acid (C22:0) | 0.090 ± 0.001 ab | 0.091 ± 0.001 a | 0.087 ± 0.002 b | 7.588 * (0.023) |
|
| Tricosanoic acid (C23:0) | 0.027 ± 0.000 | 0.027 ± 0.000 | 0.027 ± 0.000 | 1.500 (0.296) |
|
| Lignoceric acid (C24:0) | 0.012 ± 0.000 ab | 0.013 ± 0.000 a | 0.012 ± 0.000 b | 7.000 * (0.027) |
|
| Total | 4.182 ± 0.038 a | 4.115 ± 0.065 a | 3.944 ± 0.080 b | 11.176 ** (0.009) |
|
| Unsaturated fatty acid | Palmitoleic acid (C16:1) | 0.510 ± 0.015 | 0.498 ± 0.001 | 0.492 ± 0.006 | 3.224 (0.112) |
| Oleic acid (C18:1) | 4.863 ± 0.116 a | 4.693 ± 0.043 ab | 4.566 ± 0.143 b | 5.568 * (0.043) |
|
| Linoleic acid (C18:2) | 28.517 ± 0.883 a | 27.447 ± 0.082 ab | 26.322 ± 0.075 b | 13.709 ** (0.006) |
|
| α-Linolenic acid (C18:3n3) | 0.025 ± 0.002 b | 0.031 ± 0.003 a | 0.024 ± 0.000 b | 10.939 * (0.010) |
|
| γ-Linolenic acid (C18:3n6) | 0.638 ± 0.009 | 0.631 ± 0.002 | 0.624 ± 0.011 | 2.342 (0.177) |
|
| Icosenoic acid (C20:1) | 0.083 ± 0.003 a | 0.080 ± 0.001 ab | 0.077 ± 0.000 b | 6.333 * (0.033) |
|
| Eicosadienoic acid (C20:2n6) | 0.036 ± 0.001 | 0.035 ± 0.002 | 0.033 ± 0.001 | 2.867 (0.134) |
|
| Eicosapentaenoic acid (C20:5n3) | 0.006 ± 0.001 ab | 0.008 ± 0.001 a | 0.005 ± 0.000 b | 7.000 * (0.027) |
|
| Erucic acid (C22:1) | 0.006 ± 0.000 a | 0.005 ± 0.001 ab | 0.004 ± 0.000 b | 9.000 * (0.016) |
|
| Docosahexaenoic acid (C22:6n3) | 0.011 ± 0.001 ab | 0.014 ± 0.002 a | 0.010 ± 0.000 b | 9.056 * (0.015) |
|
| Total | 34.695 ± 1.008 | 33.442 ± 0.125 | 32.157 ± 0.237 | 13.319 ** (0.006) |
|
| ω-3 Fatty acid | 0.042 ± 0.003 | 0.052 ± 0.007 | 0.038 ± 0.001 | ||
| ω-6 Fatty acid | 0.674 ± 0.010 | 0.667 ± 0.003 | 0.657 ± 0.012 | ||
| Total body fat | 38.909 ± 1.074 | 37.526 ± 0.223 | 36.101 ± 0.317 | 2.832 (0.136) |
|
1 Results are shown as mean value in triplicate. 2 One-way ANOVA was used, and different letters in the same row (a~b) imply significant differences at * p < 0.05 and ** p < 0.01, respectively.