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Table 1

Fatty acid composition, iodine value and cloud point of palm olein and winged bean (Psophocarpus tetragonolobus) seed oil blends.

Fatty acid1 100% POo 75% POo: 25% WBSO 50% POo: 50% WBSO 25% POo: 75% WBSO 100% WBSO
Lauric acid (C12:0) 0.3 ± 0.1a 0.2 ± 0.0ab 0.1 ± 0.0b 0.1 ± 0.0b –
Myristic acid (C14:0) 0.8 ± 0.1a 0.7 ± 0.1ab 0.5 ± 0.1bc 0.2 ± 0.0c –
Palmitic acid (C16:0) 38.5 ± 1.2a 30.3 ± 0.1b 22.9 ± 0.1c 16.2 ± 0.3d 6.8 ± 0.1e
Palmitoleic acid (C16:1) 0.2 ± 0.0e 0.2 ± 0.0d 0.20 ± 0.0c 0.2 ± 0.0b 0.2 ± 0.0a
Stearic acid (C18:0) 4.3 ± 0.1a 4.0 ± 0.0a 4.2 ± 0.0a 4.6 ± 0.4a 4.6 ± 0.0a
Oleic acid (C18:1) 44.5 ± 0.8a 43.3 ± 0.1a 41.0 ± 0.2b 37.3 ± 0.3c 36.0 ± 0.1c
Linoleic acid (C18:2) 10.7 ± 0.1e 14.7 ± 0.1d 18.7 ± 0.1c 22.7 ± 0.1b 27.6 ± 0.1a
Linolenic acid (C18:3) 0.3 ± 0.0d 0.5 ± 0.1c 0.6 ± 0.0b 0.6 ± 0.0b 0.8 ± 0.0a
Arachidic acid (C20:0) 0.4 ± 0.0e 0.7 ± 0.0d 0.9 ± 0.0c 1.2 ± 0.0b 1.5 ± 0.0a
Eicosenoic acid (C20:1) 0.2 ± 0.0e 0.8 ± 0.0d 1.5 ± 0.0c 2.1 ± 0.0b 2.9 ± 0.0a
Behenic acid (C22:0) – 3.7 ± 0.0d 7.6 ± 0.1c 11.8 ± 0.4b 15.5 ± 0.1a
Erucic acid (C22:1) – 0.2 ± 0.0d 0.5 ± 0.0c 0.7 ± 0.0b 1.0 ± 0.1a
Lignoceric acid (C24:0) – 0.8 ± 0.0d 1.6 ± 0.1c 2.3 ± 0.1b 3.1 ± 0.3a
Total SFA 44.1 ± 1.0a 40.3 ± 0.0b 37.7 ± 0.2c 36.2 ± 0.6c 31.5 ± 0.3d
Total MUFA 44.8 ± 0.9a 44.5 ± 0.1ab 43.1 ± 0.1b 40.3 ± 0.3c 40.1 ± 0.2c
Total PUFA 11.0 ± 0.1e 15.1 ± 0.1d 19.3 ± 0.1c 23.3 ± 0.1b 28.4 ± 0.1a
Iodine value (g I2/100g oil) 55.1 ± 0.1e 60.3 ± 0.1d 64.7 ± 0.3c 70.5 ± 0.1b 74.9 ± 0.1a
Cloud point (°C) 12.6 ± 0.1a 8.9 ± 0.1d 8.8 ± 0.2d 9.7 ± 0.2c 11.7 ± 0.2b
1

SFA: saturated fatty acids; MUFA: mono-unsaturated fatty acids; PUFA: poly-unsaturated fatty acids.

Values with different letters across columns indicate significant differences at p < 0.05.

WBSO: winged bean (Psophocarpus tetragonolobus) seed oil; POo: palm olein.

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