Open Access
Table 2
Comparison of fatty acid composition (relative% w/w) of kernel and mesocarp of licuri and oil palm fruits. afrom (Iha et al., 2014); bfrom (Sehgal and Sharma, 2021).
| Fatty acid | Carbons | Oil palm kernel | Licuri kernel | Oil palm mesocarp | Licuri mesocarp | |
| b | a | This work | b | This work | ||
| Caproic | C6:0 | Traces | – | - | Traces | – |
| Caprylic | C8:0 | 3 | 13 | 12.0 ± 0.0 | Traces | – |
| Capric | C10:0 | 3 | 8 | 5.9 ± 0.4 | Traces | – |
| Lauric | C12:0 | 50 | 48 | 49.0 ± 0.3 | 0 | – |
| Myristic | C14:0 | 18 | 14 | 13.4 ± 0.2 | 1 | – |
| Palmitic | C16:0 | 10 | 5 | 5.4 ± 0.1 | 38 | 41.5 ± 0.4 |
| Stearic | C18:0 | 2 | 2 | 2.4 ± 0.1 | 4 | 3.1 ± 0.2 |
| Oleic | C18:1 | 12 | 7 | 9.7 ± 0.6 | 41 | 34.6 ± 0.1 |
| Linoleic | C18:2 cis/cis 9.12 | 2 | 3 | 2.2 ± 0.2 | 13 | 20.8 ± 0.2 |
| Others (not identified) | – | – | – | 3 | 4.0 ± 0.8 | |
| Saturated chains (%) | 86 | 90 | 88.1 ± 0.9 | 44 | 44.6 ± 0.2 | |
| Monounsaturated chains (%) | 12 | 7 | 9.7 ± 0.6 | 41 | 34.6 ± 0.1 | |
| Polyunsaturated chains (%) | 2 | 3 | 2.2 ± 0.2 | 13 | 20.8 ± 0.2 | |
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