Table 1
Approximate fatty acid composition of TAGs from selected oilseeds. The values are presented as % of total fatty acids (TFAs) and the given ranges represent the data from diverse literature sources (soybean: Kanai et al., 2019; Vogel et al., 2019; rapeseed: Baud and Lepiniec, 2010; Lu et al., 2020; Arabidopsis: Li et al., 2006; Kelly, 2018; Camelina: Ciurescu et al., 2016; Ozseyhan et al., 2018).
| Fatty acid (% TFA) | Soybean | Rapeseed | Arabidopsis | Camelina |
|---|---|---|---|---|
| 16:0 | 10–13 | 3–4 | 7–8.5 | 6–7 |
| 18:0 | 3–5 | 1–2 | 3–3.5 | 1.5–4 |
| 18:1 | 18–24 | 16–24 | 15–18.5 | 11–16 |
| 18:2 | 53–55 | 13–16 | 27–29 | 18–19 |
| 18:3 | 8–13 | 7–9 | 17–19 | 33–37 |
| 20:0 | – | 1–2 | 1.7–2 | 0–3.5 |
| 20:1 | – | 9–15 | 17–20 | 12–13 |
| 20:2 | – | – | – | 1.4–1.7 |
| 20:4 | – | – | – | 0–1 |
| 22:1 | – | 40–45 | 1.5–2 | 2.5–5 |
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