Research Article
Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements
Table 2
Fatty acids composition in seven fruit residues.
| | | Acerola | Cashew apple | Guava | Mango | Papaya | Pineapple | Sapota |
| | C14:0 myristic acid | 1.1 | 0.4 | — | — | 0.6 | — | — | | C16:0 palmitic acid | 27.7 | 34.0 | 57.9 | 75.6 | 33.0 | 48.2 | 59.0 | | C16:1 palmitoleic acid | 1.4 | 0.5 | — | 2.9 | 0.6 | — | — | | C18:0 stearic acid | 14.2 | — | — | — | 2.7 | — | 13.5 | | C18:1 oleic acid | 23.2 | 65.0 | 23.8 | 21.5 | 62.5 | 51.8 | 27.5 | | C18:2 linoleic acid | 32.2 | — | — | — | 0.6 | — | — | | C20:0 arachidic acid | — | — | 18.3 | — | — | — | — |
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