Valorization of apricot, melon, and watermelon by-products by extracting vegetable oils from their seeds and formulating margarine | OCL

Minor oils from atypical plant sources / Huiles mineures de sources végétales atypiques

Open Access

Table 2

Fatty acid composition of apricot seed oil (ASO), melon seeds oils (MSO), and watermelon seeds oil (WSO).

Fatty acids	ASO	MSO	WSO	P-value (ANOVA)
Palmitic acid (C16:0)	4.82 ± 0.05^c	8.66 ± 0.03^b	9.60 ± 0.01^a	< 0.0001
Palmitoleic acid (C16:1 w9)	0.72 ± 0.01^c	0.10 ± 0.00^a	0.08 ± 0.00^b	< 0.0001
Margaric acid (C17:0)	0.05 ± 0.01^c	0.17 ± 0.03^a	0.08 ± 0.01^b	< 0.0001
Stearic acid (C18:0)	1.08 ± 0.03^c	5.59 ± 0.03^b	6.26 ± 0.01^a	< 0.0001
Oleic acid (C18:1 w9)	64.58 ± 0.27^a	24.06 ± 0.16^b	16.11 ± 0.02^c	< 0.0001
Vaccenic acid (C18:1 w7)	1.07 ± 0.04^a	0.65 ± 0.01^b	0.50 ± 0.01^c	< 0.0001
Linelaidic acid (C18:2)	27.29 ± 0.17^c	60.27 ± 0.18^b	66.84 ± 0.03^a	< 0.0001
Linolenic acid (C18:3)	0.10 ± 0.02^b	0.19 ± 0.04^a	0.17 ± 0.01^a	0.0139
Behenic acid (C22:0)	0.10 ± 0.00^c	0.22 ± 0.01^b	0.27 ± 0.00^a	< 0.0001
C18:1/C18:2	2.41 ± 0.02^a	0.41 ± 0.00^b	0.25 ± 0.00^a	< 0.0001
UFA/SFA	14.71 ± 1.01^a	5.76 ± 0.03^b	5.14 ± 0.01^c	< 0.0001

USA: unsaturated fatty acids; SFA: saturated fatty acids.

The results with different letters for each fatty acid contents indicate a statistically significant difference (P < 0.05, a > b).

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