Journal of Food Quality

Research Article

Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits

Table 4

Fatty acid composition in different parts of fruits (FA, mg/100 g sample).

Parts of fruits

Fatty acids

16:0

18:0

18:1n-7

18:1n-9

18:2n-6

18:3n-3

20:0

20:1n-9

Pulp

Syzygium cumini Lam

2.19^c ± 0.03

6.38^c ± 0.05

0.26^b ± 0.01

18.19^b ± 0.17

5.10^d ± 0.03

0.10^d ± 0.01

0.04^b ± 0.01

0.08^c ± 0.01

8.61^c ± 0.08

18.52^b ± 0.10

5.20^d ± 0.03

0.60^b ± 0.01

5.10^d ± 0.03

0.10^d ± 0.01

51.01^a ± 0.24

Solanum nigrum Linn

1.05^c ± 0.15

7.88^c ± 0.27

8.63^a ± 0.23

0.20^d ± 0.09

48.09^b ± 6.02

0.94^b ± 0.23

0.27^a ± 0.38

0.10^c ± 0.03

9.20^c ± 0.74

8.93^d ± 0.93

49.03^b ± 6.25

5.32^a ± 0.23

48.09^b ± 6.02

0.94^b ± 0.23

51.15^a ± 1.41

Inga edulis Mart

11.66^b ± 4.74

13.93^a ± 3.46

0.07^c ± 0.01

97.36^a ± 33.8

8.45^c ± 10.56

0.22^c ± 0.01

0.05^b ± 0.01

0.47^a ± 0.05

25.64^b ± 2.92

97.90^a ± 12.39

8.67^c ± 0.12

0.33^c ± 0.05

8.45^c ± 10.56

0.22^c ± 0.01

38.40^b ± 5.68

Hovenia dulcis Thunb

58.28^a ± 9.95

8.10^b ± 0.24

9.02^a ± 0.20

2.14^c ± 0.23

98.69^a ± 10.47

41.36^a ± 8.58

0.36^a ± 0.02

0.25^b ± 0.01

66.74^a ± 2.26

11.41^c ± 0.32

140.05^a ± 19.30

2.09^a ± 0.17

98.69^a ± 10.47

41.36^a ± 8.58

2.38^c ± 0.14

Peel

Syzygium cumini Lam

29.66^c ± 4.92

83.33^a ± 5.28

2.64^c ± 0.78

257.24^a ± 27.03

58.44^a ± 3.55

2.99^b ± 0.34

0.12^b ± 0.07

1.46^b ± 0.17

112.11^b ± 10.13

261.34^a ± 9.33

61.43^b ± 7.52

0.54^b ± 0.18

58.44^a ± 3.55

2.99^c ± 0.34

19.54^a ± 1.79

Solanum nigrum Linn

299.55^a ± 13.92

24.43^b ± 0.99

34.41^a ± 2.35

1.69^b ± 0.02

1.46^b ± 0.20

6.04^b ± 0.82

888.22^a ± 43.50

138.01^a ± 32.20

1212.20^a ± 56.44

174.11^b ± 12.19

7.50^c ± 0.23

0.01^c ± 0.01

1.46^b ± 0.20

6.04^b ± 0.82

0.24^c ± 0.02

Inga edulis Mart

Hovenia dulcis Thunb

58.28^b ± 9.95

8.10^c ± 0.24

9.02^b ± 0.20

2.14^b ± 0.23

98.69^a ± 10.47

41.36^a ± 8.58

0.36^b ± 0.02

0.25^b ± 0.01

66.74^c ± 2.26

11.41^c ± 0.32

140.05^a ± 19.30

2.09^a ± 0.17

98.69^a ± 10.47

41.36^a ± 8.58

2.38^b ± 0.14

Seed

Syzygium cumini Lam

1.56^c ± 0.45

0.95^d ± 0.10

0.24^d ± 0.12

291.01^c ± 41.70

0.45^d ± 0.05

7.08^d ± 0.16

0.40^c ± 0.15

1.55^c ± 0.43

2.91^d ± 0.26

292.79^c ± 9.38

7.53^d ± 0.21

2.58^c ± 0.13

0.45^d ± 0.05

7.08^d ± 0.16

0.06^d ± 0.01

Solanum nigrum Linn

37.90^b ± 5.37

15.14^c ± 1.06

2.67^b ± 0.38

1891.36^a ± 123.18

957.72^b ± 9.50

12.23^c ± 6.40

116.47^a ± 2.41

1.07^c ± 0.08

169.51^c ± 96.71

1895.10^a ± 176.61

969.95^b ± 14.68

5.72^b ± 0.34

957.72^b ± 9.50

12.23^c ± 6.40

78.30^a ± 3.04

Inga edulis Mart

313.70^a ± 52.29

299.17^a ± 6.13

1.09^c ± 0.04

192.85^d ± 9.98

9.84^c ± 0.04

60.76^b ± 0.42

0.60^c ± 0.04

9.41^b ± 0.03

613.47^a ± 82.29

203.35^d ± 3.57

70.60^c ± 2.10

0.11^d ± 0.01

9.84^c ± 0.04

60.76^b ± 0.42

0.16^c ± 0.01

Hovenia dulcis Thunb

326.76^a ± 34.29

161.06^b ± 7.89

66.69^a ± 7.56

994.30^b ± 24.54

1935.12^a ± 120.17

3985.95^a ± 652.26

38.84^b ± 4.92

50.72^a ± 2.75

526.66^b ± 5.82

1111.71^b ± 2.28

5921.07^a ± 786.25

11.24^a ± 1.22

1935.12^a ± 120.17

3985.95^a ± 652.26

0.48^b ± 0.04

Results expressed as mean ± standard deviation of three replicates. Equivalent parts of the different fruits were compared. Means followed by different letters in the same column are significantly different by Tukey’s test (). H. dulcis pulp and peel were evaluated together. SFA: saturated fatty acid. MUFA: monounsaturated fatty acid. PUFA: polyunsaturated fatty acid. n-6: omega-6 fatty acid. n-3: omega-3 fatty acid. 16:0: palmitic acid. 18:0: stearic acid. 18:1n-7: cis-vaccenic acid. 18:1n-9: oleic acid. 18:2n-6: linoleic acid. 18:3n-3: α-linolenic acid. 20:0: arachidic acid. 20:1n-9: gondoic acid. NE = not evaluated.