Open Access
Table 4
Fatty acid composition (% by weight) by gas chromatography of palm stearin product.
Fatty acid (%) | PORIM 1992 survey*
(n = 205) |
MPOB 2018 survey (n = 140) |
MS 815:2007 | ||
---|---|---|---|---|---|
Average (Standard deviation) | Range | Average (Standard deviation) | Range | Range | |
Lauric; C12:0 | 0.2 (± 0.1) | 0.1–0.3 | 0.1 (± 0.0) | 0.1–0.2 | 0.1–0.3 |
Myristic; C14:0 | 1.1 (± 0.1) | 1.1–1.7 | 1.2 (± 0.1) | 1–1.3 | 1.1–1.7 |
Palmitic; C16:0 | 56.8 (± 3.6) | 49.8–68.10 | 61.0 (± 2.4) | 45.2–66.4 | 49.8–68.1 |
Stearic; C18:0 | 4.9 (± 0.3) | 3.9–5.6 | 4.9 (± 0.4) | 3.9–5.7 | 3.9–5.6 |
Oleic; C18:1 | 29.0 (± 2.7) | 20.4–34.4 | 26.3 (± 2.0) | 22.3–39.5 | 20.4–34.4 |
Linoleic; C18:2 | 7.2 (± 0.8) | 5.0–8.9 | 5.9 (± 0.5) | 4.8–9.7 | 5.0–8.9 |
Linolenic; C18:3 | 0.1 (± 0.1) | 0–0.5 | 0.2 (± 0.1) | 0.1–0.3 | 0.1–0.5 |
Arachidic; C20:0 | 0.2 (± 0.1) | 0–0.5 | 0.3 (± 0.1) | 0.1–0.5 | 0.3–0.6 |
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