Table 2 Fatty acid profile of fiber-rich flours

From: High-fiber basil seed flour reduces insulin resistance and hepatic steatosis in high-fat diet mice

Fatty acids

BSF

OAF

(g/100 g)

(g/100 g)

Total Fatty acids

6.35 ± 0.02a

8.77 ± 0.05b

Total SFAs

2.70 ± 0.03a

3.50 ± 0.09b

Total MUFAs

0.41 ± 0.01a

2.67 ± 0.00b

Total PUFAs

3.24 ± 0.01a

2.61 ± 0.04b

C18:2n-6 (LA)

1.81 ± 0.01a

2.45 ± 0.02b

C18:3n-3 (ALA)

2.31 ± 0.02a

0.15 ± 0.01b

  1. Values are expressed as media ± SD. Fatty acids correspond to C4:0, C14:0, C16:0, C16:1, C18:0, C18:1n-9, C18:2n-6, C18:3n-6, C18:3n-3, C20:2, C20:3n-6, C22:0, C22:1n-9, C22:2, C24:0. Saturated fatty acids (SFAs) correspond to C4:0, C14:0, C16:0, C18:0, C22:0 and C24:0. Monounsaturated fatty acids (MUFAs) correspond to C16:1, C18:1n-9 and C22: 1n-9. Polyunsaturated fatty acids (PUFAs) correspond to C18:2n-6, C18:3n-6, 3C18:3n-3, C20:2, C20:3n-6 and C22:2. T test, (a, b) different letters in the same row represent a significant difference (p < 0.05)
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