Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design | OCL

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Table 8

Fatty acids composition (%).

Fatty acid	Chemical structure	Retention time (min)	Soybean oil (%)	Soybean oil after heating treatment (%)	Blended soybean oil (%)	Blended soybean oil after heating treatment (%)
Myristic acid	CI4:0	12.086	0.080 ± 0.001^b	0.118 ± 0.013^a	0.070 ± 0.001^c	0.072 ± 0.009^c
Palmitic acid	C16:0	14.175	10.770 ± 0.038^b	13.008 ± 1.581^a	12.619 ± 1.220^a	13.074 ± 1.120^a
Palmitoleic acid	C16:1	14.434	0.097 ± 0.011^d	0.112 ± 0.003^c	0.348 ± 0.023^a	0.353 ± 0.005^a
Margaric acid	C17:0	14.949	0.093 ± 0.001^b	0.134 ± 0.018^a	0.083 ± 0.001^c	0.087 ± 0.003^c
Margaroleic acid	C17:1	15.282	0.054 ± 0.001^b	0.077 ± 0.001^a	0.053 ± 0.002^b	0.054 ± 0.001^b
Stearic acid	C18:0	16.640	3.489 ± 0.122^b	4.921 ± 0.712^a	3.563 ± 0.289^b	3.692 ± 0.265^b
Oleic acid	C18:1cis ω9	17.061	24.198 ± 0.656^b	29.089 ± 0.895^a	29.927 ± 0.156^a	30.526 ± 0.235^a
Oleic acid	C18:1cis ω7	17.116	1.482 ± 0.048^b	1.849 ± 0.058^a	1.338 ± 0.035^c	1.373 ± 0.054^c
Linoleic acid	C18:2 ω6	17.851	51.531 ± 0.581^a	35.603 ± 0.848^d	45.971 ± 0.247^b	43.205 ± 0.563^c
Linolenic acid	C18:3 ω3	18.555	5.585 ± 0.185^a	0.302 ± 0.093^d	4.173 ± 0.089^b	2.291 ± 0.029^c
Arachidic acid	C20:0	19.184	0.380 ± 0.010^c	0.735 ± 0.104^a	0.391 ± 0.012^c	0.511 ± 0.096^b
Gadoleic acid	C20:1	19.617	0.234 ± 0.004^c	0.529 ± 0.001^a	0.220 ± 0.006^c	0.269 ± 0.001^b
Dihomolinoleic acid	C20:2	21.146	0.076 ± 0.000^a	0.072 ± 0.009^b	0.063 ± 0.001^c	0.066 ± 0.003^c
Behenic acid	C22:0	22.146	0.491 ± 0.003^b	0.542 ± 0.107^a	0.384 ± 0.005^d	0.451 ± 0.004^c
Lignoceric acid	C24:0	26.123	0.173 ± 0.020^c	0.289 ± 0.014^a	0.148 ± 0.082^d	0.182 ± 0.017^b

Total SFA			15.476	19.747	17.258	18.069
Total MUFA			26.065	31.656	31.886	32.575
Total PUFA			57.116	35.977	50.207	45.496

SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; for each row, results with different letters are statistically different (ANOVA-LSD, p < 0.05, a > b > c > d).

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