Table 4 Fatty acid compositions of dried pepper samples during storage (g/100 g of sample DW).

From: Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments

Fatty acids

FG (1)

HG (1)

FG (360)

FG-bg (360)

FG-10℃ (360)

HG (360)

HG-bg (360)

HG-10℃ (360)

LOD (g/100 g)

LOQ (g/100 g)

C12:0

0.0177

0.0115

0.0288

0.0292

0.0293

0.0157

0.0156

0.0167

0.0021

0.0066

C14:0

0.0802

0.0643

0.1197

0.1225

0.1197

0.0876

0.0950

0.0921

0.0012

0.0033

C15:1

0.0264

0.0188

0.0202

0.0233

0.0261

0.0196

0.0207

0.0284

0.0012

0.0033

C15:0

0.0067

0.0047

0.0082

0.0094

0.0097

0.0082

0.0095

0.0108

0.0012

0.0033

C16:1

0.0096

0.0080

0.0090

0.0104

0.0121

0.0093

0.0107

0.0133

0.0012

0.0033

C16:0

0.8895

0.9137

1.3422

1.4445

1.3796

1.5565

1.7654

1.5044

0.0021

0.0066

C17:0

0.0146

0.0142

0.0141

0.0149

0.0149

0.0145

0.0186

0.0166

0.0021

0.0066

C18:3n6

0.0264

0.0221

0.0421

0.0478

0.0491

0.0493

0.0521

0.0522

0.0021

0.0066

C18:2n6c

0.0319

0.0303

0.0990

0.0592

0.0676

0.1016

0.0644

0.0831

0.0021

0.0033

C18:1n9c

0.1120

0.0673

0.3025

0.1682

0.2009

0.2756

0.1795

0.2578

0.0021

0.0066

C18:3n3

0.8628

0.6613

1.9406

1.7522

1.7751

1.9828

1.8606

1.8829

0.0021

0.0033

C18:0

0.3026

0.2766

0.3645

0.3858

0.3260

0.3648

0.4181

0.3391

0.0021

0.0066

C20:5

0.1250

0.1346

0.1242

0.1032

0.1217

0.1253

0.0888

0.1156

0.0021

0.0033

C20:4n6

0.4773

0.4207

0.4012

0.4538

0.4162

0.4230

0.4481

0.4442

0.0021

0.0033

C20:0

0.0403

0.0342

0.0366

0.0444

0.0386

0.0356

0.0429

0.0351

0.0021

0.0066

C22:0

0.0278

0.0206

0.0262

0.0334

0.0222

0.0180

0.0248

0.0213

0.0021

0.0066

C23:0

0.0040

0.0043

0.0037

0.0049

0.0087

0.0040

0.0046

0.0044

0.0021

0.0033

C24:0

0.0127

0.0120

0.0139

0.0162

0.0139

0.0114

0.0144

0.0134

0.0021

0.0066

Total saturates

1.3961

1.3561

1.9580

2.1054

1.9626

2.1164

2.4090

2.0539

–

–

Total monounsaturates

0.1480

0.0941

0.3318

0.2019

0.2391

0.3045

0.2109

0.2995

–

–

Total polyunsaturates

1.5234

1.2691

2.6070

2.4162

2.4297

2.6820

2.5140

2.5780

–

–

Total fat

3.0675

2.7193

4.8968

4.7235

4.6314

5.1029

5.1340

4.9314

–

–

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