Table 4 Fatty acid profiling of Sidr fruits.

From: Impact of Egyptian and Saudi Ziziphus spina-christi L. (Sidr) pulp incorporation on the nutritional, functional, and sensory properties of protein bars

Fatty acids

 

Area %

RT

SS

ES

Lauric acid (C12:0)

2.18

1.13

0.87

Myristic acid (C14:0)

3.05

2.13

1.35

Palmitic acid (C16:0)

4.44

22.54

18.74

Palmitoleic acid (C16:1)

4.62

3.31

4.93

Palmitoleic acid (C16:1, n7)

4.91

2.26

0.58

Heptadecanoic acid (C17:0)

5.74

0.50

ND

Stearic acid (C18:0)

6.58

7.75

2.73

Oleic acid (C18:1n9c)

6.71

30.78

40.85

Linoleic acid (C18:2n6c)

7.24

15.04

15.64

α- Linolenic acid (C18:3n3)

8.06

7.60

5.88

Arachidic acid (C20:0)

9.07

0.48

1.21

Gadoleic acid (C20:1)

9.45

0.91

0.72

Behenic acid (C22:0)

12.29

0.51

4.63

Others

–

5.06

1.87

Σ SFA

–

35.04

29.53

Σ UFA

–

59.90

68.60

ω-9 FA

–

35.00

46.5

ω-6 FA

–

15.04

15.64

ω-3 FA

–

7.60

5.88

  1. SFA stands for saturated fatty acids, UFA for unsaturated fatty acids, and ND for not detected. RT, retention time.
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