Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil

Table 4

Comparison of fatty acids composition of pure prickly pear seeds oil (PPOS) and PPSO mixed at different rates with (B) rapeseed oil and sunflower oil.

Fatty acids (%)

Pure oils

Mixture rates (%)

PPSO

Rapeseed oil

Sunflower oil

Rapeseed oil/PPSO

Sunflower oil/PPSO

100%

100%

100%

1%

5%

10%

15%

20%

1%

5%

10%

20%

30%

50%

Myristic acid (C14 : 0)

0.04^a ± 0.00

0.02^a ± 0.00

0.04^a ± 0.00

0.09^a ± 0.02

0.02^a ± 0.00

0.02^a ± 0.00

0.08^a ± 0.00

0.00^a ± 0.00

0.09^a ± 0.02

0.08^a ± 0.01

0.08^a ± 0.02

0.06^a ± 0.03

0.02^a ± 0.00

0.01^a ± 0.01

Palmitic acid (C16 : 0)

12.15^f ± 0.04

4.80^a ± 0.05

6.66^b ± 0.03

12.30^f ± 0.20

11.46^d ± 0.05

11.28^d ± 0.05

11.77^e ± 0.23

9.84^c ± 0.04

12.08^f ± 0.07

11.75^e ± 0.24

11.37^d ± 0.04

10.84^c^d ± 0.45

10.11^c ± 0.17

10.04^c ± 0.10

Palmitoleic acid (C16 : 1)

0.52^b ± 0.06

0.66^b ± 0.00

0.05^a ± 0.01

0.50^b ± 0.05

0.45^b ± 0.03

0.40^b ± 0.01

0.48^b ± 0.02

0.47^b ± 0.02

0.62^b ± 0.01

0.60^b ± 0.01

0.48^b ± 0.04

0.49^b ± 0.07

0.58^b ± 0.03

0.50^b ± 0.02

Stearic acid (C18 : 0)

3.88^c ± 0.06

1.79^a ± 0.11

3.62^c ± 0.16

3.27^c ± 0.14

3.36^c ± 0.12

3.13^bc ± 0.02

3.15^b^c ± 0.02

2.79^b ± 0.06

3.30^c ± 0.01

3.36^c ± 0.07

3.33^c ± 0.10

3.45^c ± 0.20

3.34^c ± 0.07

3.14^b^c ± 0.13

Oleic acid (C18 : 1)

20.17^a ± 0.11

22.29^b ± 0.21

26.28^e ± 0.03

22.30^b ± 1.80

23.96^c ± 0.19

21.00^a ± 0.14

24.36^d ± 0.11

32.94^f ± 0.03

20.92^a ± 0.16

20.21^a ± 0.39

21.12^a ± 0.02

21.53^a ± 0.71

22.00^b ± 0.17

22.57^b ± 0.05

Linoleic acid (C18 : 2)

60.21^b ± 0.05

59.77^b ± 0.71

62.28^c ± 0.26

59.97^b ± 2.32

58.27^b ± 0.04

60.88^b ± 0.02

57.48^b ± 0.25

49.23^a ± 0.46

63.00^d ± 0.03

62.25^c ± 0.21

62.64^c ± 0.13

62.57^c ± 0.14

63.05^d ± 0.22

62.90^d ± 0.13

Linolenic acid (C18 : 3)

0.35^b ± 0.03

9.13^f ± 0.10

0.32^b ± 0.14

0.35^b ± 0.08

1.50^c ± 0.03

1.51^c ± 0.01

1.70^d ± 0.01

3.98^e ± 0.05

0.21^a ± 0.09

0.23^a ± 0.03

0.24^a ± 0.06

0.35^b ± 0.07

0.29^a^b ± 0.12

0.33^b ± 0.06

Arachic acid (C20 : 0)

0.26^a ± 0.01

0.40^b ± 0.06

0.20^a ± 0.10

0.22^a ± 0.11

0.30^a ± 0.02

0.29^a ± 0.02

0.29^a ± 0.01

0.25^a ± 0.02

0.25^a ± 0.03

0.20^a ± 0.02

0.37^b ± 0.06

0.21^a ± 0.03

0.20^a ± 0.08

0.23^a ± 0.02

Eicosenoic acid (C20 : 1)

0.20^a ± 0.01

0.32^b ± 0.01

0.10^a ± 0.04

0.40^b ± 0.00

0.41^b ± 0.15

0.37^b ± 0.01

0.37^b ± 0.11

0.40^b ± 0.01

0.13^a ± 0.02

0.14^a ± 0.03

0.17^a ± 0.03

0.20^a ± 0.02

0.20^a ± 0.01

0.22^a ± 0.02

Iodine value

129.13^a ± 0.80

154.20i ± 0.10

137.83^h ± 0.10

130.59^b ± 0.21

132.03^c ± 0.16

134.15^d ± 0.11

130.58^b ± 0.14

130.52^b ± 0.12

134.54^e ± 0.52

134.63^e ± 0.25

134.06^d ± 0.21

134.61^e ± 0.80

135.84^f ± 0.14

136.10^g ± 0.14

Values having the same letter within the line are not significantly different according to Student–Newman–Keuls test at  < 0.05.