Table 5 Fatty acids composition of apricot, peach and mango seed kernel oils

Saturated

 Caprylic

C_8:0

ND^a

ND^a

0.20 ± 0.01

 Capric

C_10:0

ND^a

ND^a

0.16 ± 0.03

 Lauric

C_12:0

1.42 ± 0.03^B

0.90 ± 0.10^C

1.88 ± 0.03^A

 Myristic

C _14:0

0.39 ± 0.02^B

0.16 ± 0.01^C

0.62 ± 0.02^A

 Palmitic

C _16:0

7.11 ± 0.01^C

7.64 ± 0.04^B

10.77 ± 0.02^A

 Heptadecanoic

C_17:0

ND^a

ND^a

0.15 ± 0.02

 Stearic

C _18:0

1.54 ± 0.02^C

1.91 ± 0.02^B

35.56 ± 0.02^A

 Arachidic

C _20:0

0.17 ± 0.01^B

0.16 ± 0.01^B

2.09 ± 0.01^A

 Behenic

C_22:0

ND^a

ND^a

0.43 ± 0.02

Unsaturated

 Palmitoleic

C _16:1

0.67 ± 0.02^A

0.36 ± 0.03^B

ND^a

 Oleic

C _18:1

59.87 ± 0.06^A

54.94 ± 0.05^B

41.76 ± 0.03^C

 Vaccenic

C _18:1

1.50 ± 0.11^A

0.98 ± 0.01^B

0.36 ± 0.01^C

 Linoleic

C _18:2

26.61 ± 0.01^B

32.42 ± 0.08^A

5.25 ± 0.03^C

 Linolenic

C _18:3

0.39 ± 0.01^B

0.20 ± 0.03^C

0.47 ± 0.02^A

 Gadoleic

C _20:1

0.12 ± 0.01^B

0.10 ± 0.01^B

0.19 ± 0.01^A

Total saturated fatty acids (TSFA)

10.63 ± 0.05^B

10.77 ± 0.16^B

51.86 ± 0.01^A

Total unsaturated fatty acids (TUSFA)

89.16 ± 0.17^A

89.00 ± 0.10^A

48.03 ± 0.02^B

Essential fatty acids

27.00 ± 0.04^B

32.62 ± 0.07^A

5.72 ± 0.01^C

TSFA / TUSFA

0.11 ± 0.01^C

0.12 ± 0.01^B

1.07 ± 0.01^A