Plant Sources, Extraction Methods, and Uses of Squalene

Table 2

Content of fatty acids and squalene in different sources naturally extracted with various extraction methods.

Source	Fatty acids (% w/w)				MI	Squalene	Extraction method	Reference
	16 : 0	18 : 0	18 : 1	18 : 2	(% p/p)	(mg/100 g oil)
Vegetable
Olive	44.0	4.0	39.0	11.0	0.7	150–747	DI, DD, P	[67–69]
Amaranth	22.0–42.0	2.7–3.5	29.0	7.5–45.0	5.9	6000–8000	DI, ScCO2	[70–73]
Seed of grape	6.2–8.2	3.6–5.2	12.7–18.4	67.5–73.2	0.2–0.3	2.7–14.1	DI, ScCO2	[74–76]
Pistachio	—	—	—	—	—	1.1–2.2	DI	[77]
Walnuts, macadamia	5.8–8.3	2.7–3.4	65.1–79.3	2.3–10.3	<1.0	0.9–18.6	—	[74, 78]
Peanuts	11.1	2.6	38.4	44.6	—	9.8	DI	[78]
Maize oil	10.4	1.9	27.5	57.2	0.9	10–27	—	[79]
Sunflower oil	—	—	—	—	5.1–7.1	2.2–2.6	DD	[80]
Palm oil	35.0–38.0	10.0–11.0	48.0–50.0	—	1.9	0.1–1300	ScCO2, DD	[81–83]
Soybean	10.5	3.9	23.3	53.0	0.4–7.7	1.2–180	DI, DD	[84]
Animal
Shark (liver oil)	15.1–15.9	—	23.7–27.7	0.2–1.9	16.4	2300–8,400	DI	[85–87]
Yeast and fungi
Saccharomyces cereviceae	—	—	—	—	—	40	—	[1, 29, 88]
Auranthiochytrium sp.	—	—	—	—	—	900–6940	DI
Pseudozyma sp.	—	—	—	—	—	340.5	—

MI: unsaponifiable matter, ScCO₂: CO₂ extraction as supercritical fluid, DI: solvent extraction, DD: deodorization distillate, P: pressure extraction, () mg/g dry biomass, and () mg/L.