Nutritional and Phytochemical Study of Ilex paraguariensis Fruits

Table 3

Fatty acid composition⁽¹⁾ of the fruits of Ilex paraguariensis.

Fatty acid	%^(1)
C 6 : 0	2.12 ± 0.16
C 8 : 0	0.68 ± 0.07
C 14 : 0	0.14 ± 0.01
C 16 : 0	30.57 ± 0.79
C 16 : 1	0.38 ± 0.01
C 17 : 0	0.99 ± 0.15
C 18 : 0	12.28 ± 0.19
C 18 : 1 trans	0.73 ± 0.23
C 18 : 1	38.74 ± 0.75
C 18 : 1 cis	0.65 ± 0.03
C 18 : 2 trans	2.21 ± 0.11
C 18 : 2	1.83 ± 0.01
C 20 : 0	0.76 ± 0.01
C 20 : 1	0.24 ± 0.01
C 22 : 0	0.17 ± 0.01
C 24 : 0	0.15 ± 0.03
Total saturated	47.86
Total monounsaturated	40.01
Total polyunsaturated	1.83
Trans fatty acids	2.94
Nonidentified minor components	7.36

⁽¹⁾Percent by weight of total fatty acids identified by GC as fatty acids methyl esters (FAME).
Results are expressed as the means ± SEM of three experiments performed in triplicates.