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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

Results are given as means of a duplicate analysis. Means with different letters in the same column differ significantly (Tukey’s test. p < 0.05). LOD = 0.01 g/100 g total FA.

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