Research Article
Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions
Table 3
Fatty acid (%) extracted from cress, mustard, black cumin, fenugreek, black pepper, and clove seeds*.
| | Fatty acid | Cress | Mustard | Black cumin | Fenugreek | Black pepper | Clove |
| |
1.55
| — |
1.0
|
1.38
| — |
1.29
| |
5.86
|
3.2
|
10.5
|
3.85
|
3.15
|
6.21
| |
2.02
| — | — |
8.29
|
11.91
|
20.96
| |
6.56
|
1.18
|
2.04
|
1.78
| — | — | | (Cis) |
15.35
|
18.32
|
16.23
|
8.29
|
16.17
|
13.0
| | (Trans) |
4.05
| — | — |
10.76
|
9.89
|
6.20
| |
11.79
|
23.57
|
68.07
|
34.85
|
33.03
|
44.73
| |
48.43
|
23.92
|
2.16
|
30.8
|
10.34
|
2.93
| |
2.79
| — | — | — |
15.51
|
4.68
| |
1.60
| — | — | — | — | — | | — |
29.81
| — | — | — | — | | TSF |
16.76
|
4.38
|
13.54
|
7.01
|
18.66
|
12.18
| | TUSF |
83.24
|
95.62
|
86.46
|
92.99
|
81.34
|
87.82
|
|
|
