Table 1: Effect of nozzle diameter on fatty acid composition (%) of coriander cake.

Fatty acidNozzle diameter (mm)
56 789

C16:03.68 ± 0.01a3.81 ± 0.02a3.66 ± 0.03a3.68 ± 0.00a3.78 ± 0.02a
C16:1(n-7) 0.23 ± 0.00b0.24 ± 0.00a0.24 ± 0.01a0.24 ± 0.00a0.25 ± 0.00a
C18:00.89 ± 0.02a0.82 ± 0.04a0.73 ± 0.00b0.72 ± 0.01b0.73 ± 0.01b
C18:1(n-12)77.28 ± 0.36a76.57 ± 0.59a76.84 ± 0.09a76.80 ± 0.14a75.54 ± 0.02b
C18:1(n-9)5.25 ± 0.24a5.22 ± 0.56a5.16 ± 0.05a5.15 ± 0.13a5.86 ± 0.01a
C18:2(n-6)12.47 ± 0.11b13.12 ± 0.01a13.17 ± 0.01a13.19 ± 0.01a13.61 ± 0.00a
C20:00.09 ± 0.00a0.09 ± 0.00a0.08 ± 0.00a0.09 ± 0.00a0.09 ± 0.00a
C18:3(n-3)0.12 ± 0.00b0.12 ± 0.01b0.12 ± 0.01b0.13 ± 0.00ab0.14 ± 0.00a
SFA4.66 ± 0.02a4.72 ± 0.05a4.47 ± 0.03a4.49 ± 0.01a4.60 ± 0.03a
MUFA82.75 ± 0.13a82.04 ± 0.04a82.24 ± 0.03a82.19 ± 0.01a81.65 ± 0.02b
PUFA12.59 ± 0.10a13.24 ± 0.01a13.29 ± 0.00a13.32 ± 0.00a13.75 ± 0.00a
SFA/PUFA0.370.350.330.330.33

C14:0: myristic acid; C16:0: palmitic acid; C16:1(n-7): palmitoleic acid; C18:0: stearic acid; C18:1(n-12): petroselinic acid; C18:1(n-9): oleic acid; C18:2(n-6): linoleic acid; C20:0: arachidic acid; C18:3(n-3): -linolenic acid. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acid. Data are expressed as mean ± SD of three replicates. Values with different superscripts (a,b) are significantly different at < 0.05.