Effects of Oils and Essential Oils from Seeds of Zanthoxylum schinifolium against Foodborne Viral Surrogates

Table 3

Fatty acid composition of oils (ZSO) from seeds of Z.  schinifolium^a.

Fatty acid	RI^b	Relative peak area (%)	Identification^c
C14:0 myristic acid	1938	0.11 ± 0.05	MS
C16:0 palmitic acid	2162	18.51 ± 2.02	RI, MS
C16:1 palmitoleic acid	2208	2.99 ± 0.13	MS
C18:0 stearic acid	2430	2.67 ± 0.51	RI, MS
C18:1 oleic acid	2488	35.36 ± 3.60	RI, MS
C18:2 linoleic acid	2550	22.60 ± 0.88	MS
C18:3 linolenic acid	2608	15.63 ± 2.43	MS
C20:0 arachidic acid	2675	0.44 ± 0.16	MS
Unsaturated fatty acid (%)		76.58
Saturated fatty acid (%)		21.73
Total identified (%)		98.31

Mean ± SD ( = 3). GC was equipped with an Omegawax column.
^bRetention indices were determined using a series of alkanes C5–C30 as external references.
^cMS: mass spectrum; RI: retention index.