Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties

Table 2

Fatty acid composition of sour cherry kernel oil.

Fatty acid	Short name	Value (%)
Caprylic acid	C8:0	0.06 ± 0.02
Capric acid	C10 : 0	0.07 ± 0.01
Lauric acid	C12 : 0	0.11 ± 0.03
Myristic acid	C14 : 0	0.08 ± 0.01
Myristoleic acid	C14 : 1 c	0.03 ± 0.02
Palmitic acid	C16 : 0	6.54 ± 0.12
Palmitoleic acid	C16 : 1 c	0.50 ± 0.23
Heptadecanoic acid	C17 : 0	0.13 ± 0.01
Cis-Heptadecenoic acid	C17 : 1 c	0.10 ± 0.02
Stearic acid	C18 : 0	2.03 ± 0.04
Oleic acid	C18 : 1 c	35.45 ± 0.24
Linolelaidic acid	C18 : 2 t	0.39 ± 0.01
Linoleic acid	C18:2c	42.34 ± 0.26
Arachidic acid	C20 : 0	0.87 ± 0.01
Linolenic acid	C18:3c^δ	0.13 ± 0.02
γ-linolenic acid	C18:3c^γ	0.46 ± 0.03
α-Eleostearic acid	C18:3c^α	9.34 ± 0.36
Eicosenoic acid	C20:1c	0.03 ± 0.01
Behenic acid	C22 : 0	0.18 ± 0.01
Erucic acid	C22:1c	0.03 ± 0.01
Lignoceric acid	C24 : 0	0.14 ± 0.01
ΣUFA	—	88.80 ± 1.21
ΣSFA	—	11.20 ± 0.27
ΣPUFA	—	52.66 ± 0.68
ΣMUFA	—	36.14 ± 0.53
ΣUFA/ΣSFA	—	7.928

Data are expressed as the means ± SD for three replicates, p ≤ 0.001.