The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Table 3

Fatty acid profile of sour fruit samples with 3% algae powder.

Fatty acids	FS2	FG2	FU2	F0
C12 : 0	1.01 ± 0/30^a	0.55 ± 00.07^b	1.01 ± 0.30^b	0.68 ± 0.04^ab
C14 : 0	1.41 ± 0.26^b	1.34 ± 0.11^b	1.94 ± 0.05^a	1.29 ± 0.29^b
C16 : 0	23.78 ± 0.38^b	27.01 ± 1.12^a	25.86 ± 1.04^ab	25.61 ± 0.72^ab
C16 : 1	4.66 ± 0.64^a	5/67 ± 63/0/63^a	0.21 ± 0.01^b	1.15 ± 0.007^b
C17 : 0	2.20 ± 0.02 ^ab	0.38 ± 0.02^b	1.28 ± 0.09^a	1.13 ± 0.02^a
C17 : 1	0.36 ± 0.08^a	0.22 ± 0.01^b	0.10 ± 0.01^b	0.11 ± 0.007^b
C18 : 0	3.89 ± 0.07^a	2.59 ± 0.02^c	3.86 ± 0.07^a	3.48 ± 0.24^b
C18 : 1	21.14 ± 0.08^a	19.07 ± 0.07^b	0.29 ± 0.02^c	0.27 ± 0.10^c
C18 : 2	27.53 ± 0.52^a	25.44 ± 0.27^b	0.27 ± 0.05^c	0.15 ± 0.007^c
C18 : 3	3.48 ± 0.26^a	2.86 ± 0.07^b	0.14 ± 0.007^c	0.17 ± 0.007^c
C20 : 0	0.47 ± 0.04^a	0.34 ± 0.007^bc	0.39 ± 0.04^ab	0.25 ± 0.05^c
C20 : 1	0.30 ± 0.06^bc	0.17 ± 0.007^c	0.47 ± 0.09^a	0.36 ± 0.03^ab
C20 : 2	0.07 ± 0.007^c	0.08 ± 0.007^c	0.30 ± 0.01^b	0.40 ± 0.01^a
C20 : 4	2.62 ± 0.55^a	0.60 ± 0.11^b	0.31 ± 0.03^b	ND
C22 : 0	2.03 ± 0.03^a	1.07 ± 0.06^b	ND	0.16 ± 0.02^c
C22 : 1	0.66 ± 0.06	1.04 ± 0.02	ND	ND
C20 : 5	0.85 ± 0.09	0.06 ± 0.01	ND	ND
C22 : 2	0.14 ± 0.05	0.03 ± 0.007	ND	ND
C24 : 0	0.78 ± 0.07	0.03 ± 0.007	0.35 ± 0.07	0.27 ± 0.03
C24 : 1	0.05 ± 0.007	0.03 ± 0.03	ND	ND
C22 : 6	0.48 ± 0.04	0.36 ± 0.06	ND	ND

The different letters are significantly different . F₀: control (sour fruits); FS₂: sour fruits containing 3% S. ilicifolium; FG₂: sour fruits containing 3% U. lactuca; FU₂: sour fruits containing 3% G. cortica.