Open Access
Table 2
Fatty acid composition (TFA) of crude palm oils extracted after combined storage of the fruits at room temperature then freezing, and free fatty acid composition.
Fatty acid (% identified FA) | |||||||||
Storage time (Days) | C14 | C16 | C18 | C20 | C16:1n-7 | C18:1n9 | C18:2n-6 | C18:3n-3 | |
TFA | 1 | 0.38b | 35.64a | 5.34a | 0.46a | 0.13bcde | 50.65c | 6.65fg | 0.32cd |
3 | 0.40b | 35.33a | 5.25a | 0.49de | 0.12abc | 51.00c | 6.62fg | 0.35bcd | |
5 | 0.40b | 35.34a | 5.18a | 0.47bc | 0.12abc | 50.79c | 6.79f | 0.34bcd | |
7 | 0.39b | 35.28a | 5.33a | 0.48bcde | 0.14cde | 51.18c | 6.43gh | 0.32cd | |
9 | 0.39b | 35.37a | 5.27a | 0.48bcde | 0.14de | 51.34c | 6.24h | 0.30d | |
FFA | 1 | 0.89a | 30.98bc | 3.50b | < LOD | < LOD | 51.72c | 11.79a | 0.51a |
3 | 0.78a | 26.77d | 3.23b | < LOD | < LOD | 58.20a | 9.64c | 0.59a | |
5 | 0.75a | 27.31d | 3.22b | < LOD | < LOD | 57.54a | 10.17b | 0.56a | |
7 | 0.70a | 30.27c | 3.16b | < LOD | < LOD | 55.83b | 8.86d | 0.47ab | |
9 | 0.76a | 31.45b | 3.50b | < LOD | < LOD | 55.18b | 8.00e | 0.45abc | |
Two-way ANOVA | |||||||||
R2 | 0.939 | 0.998 | 0.985 | 1.000 | 0.643 | 0.993 | 0.999 | 0.943 | |
F | 17.055 | 524.099 | 73.132 | 27601.698 | 1.999 | 152.495 | 1543.644 | 18.351 | |
Pr > F | < 0.0001 | < 0.0001 | < 0.0001 | < 0.0001 | 0.148 | < 0.0001 | < 0.0001 | < 0.0001 | |
TFA vs. FFA | F | 0.722 | 106.477 | 1.262 | 35.468 | 2.248 | 58.483 | 536.229 | 4.706 |
Pr > F | 0.596 | < 0.0001 | 0.347 | < 0.0001 | 0.136 | < 0.0001 | < 0.0001 | 0.021 | |
Storage time | F | 146.025 | 3909.007 | 649.898 | 248131.535 | 0.000 | 932.752 | 10387.394 | 141.477 |
Pr > F | < 0.0001 | < 0.0001 | < 0.0001 | < 0.0001 | 0.148 | < 0.0001 | < 0.0001 | < 0.0001 | |
FA × time | F | 1.146 | 95.495 | 0.811 | 35.468 | 2.248 | 51.444 | 340.123 | 1.215 |
Pr > F | 0.390 | < 0.0001 | 0.546 | < 0.0001 | 0.136 | < 0.0001 | < 0.0001 | 0.364 |
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