Open Access
Table 1
Profile of the fatty acids of the moringa oil by mechanical pressing and esterified.
| Retention | Fatty acid | Methyl ester of the | Tachygraphic | Content | Types of fatty acids (%) |
| time (mins.) | symbol | fatty acid | notation | (%) | |
|
|
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| 12.4 | M | Myristic | C14:0 | 0.2 | Saturated Fatty Acids (SFA) – 21.5 |
| 14.5 | P | Palmitic | C16:0 | 5.8 | |
| 14.8 | Po | Palmitoleic | C16:1c9 | 1.4 | Monounsaturated Fatty Acids (MUFAs) – 78.1 |
| 16.6 | S | Stearic | C18:0 | 6.2 | |
| 16.7 | O | Oleic | C18:1c9 | 70.2 | Di-unsaturated Fatty Acids (DUFAs) – 0.4 |
| 16.8 | V | Vaccenic | C18:1c11 | 4.6 | |
| 17.2 | L | Linoleic | C18:2c9,12 | 0.4 | Tri-unsaturated Fatty Acids (TUFAs) – 0.0 |
| 18.5 | A | Arachidonic | C20:0 | 3.7 | |
| 18.8 | Ga | Gadoleic | C20:1c11 | 1.9 | Polyunsaturated Fatty Acids (PUFAs) – 0.0 |
| 21.2 | Be | Behenic | C22:0 | 5.6 | |
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