Chemical Composition and Antioxidant Capacity of Lepidium sativum Seeds from Four Regions of Morocco

Table 3

Fatty acid composition (%) of LSS oil from the four regions studied.

Fatty acid	BA	RM	TF	HZ
Myristic C14 : 0	0.10 ± 0.00^ab	0.10 ± 0.00^a	0.10 ± 0.00^a	0.11 ± 0.00^b
Palmitic C16 : 0	10.09 ± 0.35^a	9.98 ± 0.00^ab	9.86 ± 0.06^b	9.67 ± 0.00^c
Palmitoleic C16 : 1	0.21 ± 0.00^a	0.20 ± 0.00^b	0.23 ± 0.00^a	0.23 ± 0.00^a
Stearic C 18 : 0	3.17 ± 0.03^a	3.32 ± 0.00^b	3.37 ± 0.00^b	3.37 ± 0.00^b
Oleic C18 : 1	24.08 ± 0.01^a	23 ± 0.00^b	23.37 ± 0.00^c	23.84 ± 0.00^d
Linoleic C18 : 2	12.20 ± 0.05^ab	12.09 ± 0.00^a	12.19 ± 0.00^ab	12.27 ± 0.00^b
Linolenic C18 : 3	33.65 ± 0.29^a	33.07 ± 0.00^b	33.26 ± 0.00^c	33.57 ± 0.46^a
Arachidic C20 : 0	3.34 ± 0.04^a	3.39 ± 0.00^a	3.45 ± 0.00^a	3.72 ± 0.11^b
Gadoleic C20 : 1	13.08 ± 0.02^a	12.29 ± 0.00^b	12.48 ± 0.00^c	12.94 ± 0.00^d
Saturated fatty acid	16.72	16.79	16.72	16.87
Unsaturated fatty acid	83.25	80.65	81.53	82.85

The data are the mean of three replicates (n = 3e ± SEM); means followed by similar superscript letters in the same row are not different ().