Characterization of Fatty Acid Profile of Argan Oil and Other Edible Vegetable Oils by Gas Chromatography and Discriminant Analysis

Table 4

Sum of fatty acids in edible vegetable oils*.

	ΣSFA	ΣMUFA	ΣPUFA	ΣPUFA n-3	ΣPUFA n-6	SFA/PUFA	n-6/n-3 ratio
Almond oil	8.79^a	67.1^ef	24.0^b	0.14^a	23.9^b	0.37^ab	171^ab
Wheat germ oil	26.1^e	16.2^a	57.7^d	4.68^b	53.0^d	0.48^ab	11.3^a
Sunflower oil	8.65^a	53.2^d	38.1^c	0.28^a	37.8^c	0.23^ab	135^ab
Linseed oil	9.20^a	20.6^ab	70.2^e	55.2^d	15.0^ab	0.13^a	0.27^a
Walnut oil	13.3^ab	26.6^b	60.4^de	0.05^a	60.4^de	0.22^ab	1208^c
Avocado oil	19.2^cd	65.3^e	15.5^ab	0.73^a	14.7^ab	1.40^c	20.1^a
Sesame oil	16.4^bcd	41.4^c	42.3^c	0.51^a	41.8^c	0.39^ab	81.9^ab
Grape seed oil	12.7^ab	17.7^ab	69.6^e	0.33^a	69.3^e	0.18^ab	210^b
Soybean oil	13.5^abc	24.5^ab	62.0^de	8.03^c	54.0^d	0.22^ab	6.72^a
Pumpkin oil	20.2^d	24.7^ab	55.1^d	0.43^a	54.7^d	0.37^ab	127^ab
Olive oil	17.5^bcd	76.3^f	6.28^a	0.78^a	5.50^a	2.79^d	7.05^a
Argan oil	19.2^d	45.8^cd	35.0^c	0.35^a	34.6^c	0.55^b	98.9^ab
SEM	0.3152	0.5034	0.5825	0.1665	0.5200	0.0271	4.468
value	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001	<0.0001

*Values are expressed as means ± SEM.
^a,b,c,d,e,fDifferent superscripts indicate significant differences between oils (one-way ANOVA followed by Tuckey test, ).
ΣSFA = sum of myristic, palmitic, margaric, stearic, arachidic, behenic and lignoceric acids; ΣMUFA = sum of palmitoleic, oleic and gadoleic acids; ΣPUFA = sum of linoleic and linolenic; ΣPUFA n-3 = linolenic acid; ΣPUFA n-6 = linoleic acid.