Journal of Chemistry / 2014 / Article / Tab 4

Research Article

Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils

Table 4

Changes in saturated, monounsaturated, and polyunsaturated fatty acids.

SFA, MUFA, and PUFA
0 h1 h 2 h 4 h 6 h 8 h

SFAFGBO15.28 ± 0.04 aC26.83 ± 0.04bE27.75 ± 0.01cE28.94 ± 0.03dD27.87 ± 0.04eE31.45 ± 0.01fE
FBBO15.51 ± 0.04aD18.34 ± 0.02bA19.92 ± 0.02cA19.85 ± 0.04dA20.22 ± 0.02eA25.32 ± 0.01fC
GABO17.93 ± 0.06aE19.78 ± 0.03bB24.23 ± 0.01cD24.74 ± 0.02dC24.69 ± 0.07dD25.35 ± 0.01eD
EAEPO11.93 ± 0.03aB20.13 ± 0.02bD21.11 ± 0.02cC21.30 ± 0.02dB21.44 ± 0.00eB21.65 ± 0.01fA
HEBO10.57 ± 0.02aA20.01 ± 0.02bC20.03 ± 0.02bB21.36 ± 0.02cB21.57 ± 0.02dC22.54 ± 0.01eB

MUFAFGBO47.12 ± 0.02fCD41.64 ± 0.02dC41.11 ± 0.01cC40.70 ± 0.02cB41.78 ± 0.04eB40.54 ± 0.02aC
FBBO48.15 ± 0.04eD47.43 ± 0.02dE46.93 ± 0.05cE47.65 ± 0.49cD45.85 ± 0.02bC41.65 ± 0.03aD
GABO45.97 ± 0.01eBC45.13 ± 0.03dD41.53 ± 0.01aD41.55 ± 0.04cC41.86 ± 0.08cB41.77 ± 0.01bE
EAEPO44.48 ± 0.04cB40.12 ± 0.02bB39.28 ± 0.04abA38.87 ± 0.03abA38.53 ± 0.02abA38.46 ± 0.02aA
HEBO42.22 ± 0.02dA39.98 ± 0.02cA40.18 ± 0.04bB39.30 ± 0.58cA38.53 ± 0.65aA38.74 ± 0.02abB

PUFAFGBO37.11 ± 0.01fC31.46 ± 0.02eA31.16 ± 0.02cA30.63 ± 0.02cA30.31 ± 0.01bA27.96 ± 0.02aA
FBBO36.29 ± 0.03eA34.24 ± 0.02dB33.12 ± 0.02bB33.14 ± 0.03bB33.91 ± 0.03cC32.95 ± 0.04aB
GABO36.44 ± 0.02fB35.65 ± 0.01eC34.23 ± 0.03cC33.73 ± 0.03cC33.41 ± 0.02bB32.95 ± 0.01aB
EAEPO42.13 ± 0.03dD39.54 ± 0.02aD39.58 ± 0.03aD39.73 ± 0.05bE39.74 ± 0.03bE39.84 ± 0.03cD
HEBO45.64 ± 0.02fE39.97 ± 0.01dE40.18 ± 0.04dE38.96 ± 0.02cD38.89 ± 0.02bD38.74 ± 0.02aC

Mean values within each row followed by different letters (a, b, c, etc.) are significantly ( ) different. Mean values within each column followed by different letters (A, B, C, etc.) are significantly ( ) different.