The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Table 4

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

Fatty acids	LS4	LG4	LU4	L0
C12 : 0	11.56 ± 0.78^a	2.20 ± 0.19^b	2.02 ± 0.02^b	1.29 ± 0.30^b
C14 : 0	10.12 ± 0.007^a	9.48 ± 0.04^b	1.40 ± 0.24^c	1.03 ± 20.02^d
C16 : 0	25.90 ± 0.62^a	25.28 ± 0.22^ab	24.04 ± 0.04^bc	23.07 ± 0.98^c
C16 : 1	1.28 ± 0.02^b	4.29 ± 0.37^a	0.35 ± 0.007^c	0.28 ± 0.02^c
C17 : 0	1.19 ± 0.12^a	1.18 ± 0.22^a	1.13 ± 10.16^a	0.92 ± 0.05^a
C17 : 1	1.12 ± 0.04^a	1.10 ± 0.09^a	1.07 ± 0.02^a	0.86 ± 0.11^a
C18 : 0	22.99 ± 0.77^a	20.35 ± 0.30^b	16.68 ± 0.16^c	14.96 ± 0.06^d
C18 : 1	43.29 ± 0.29^c	46.31 ± 0.41^b	52.12 ± 0.21^a	32.21 ± 0.04^d
C18 : 2	46.17 ± 0.79^b	40.24 ± 0.04^c	47.86 ± 0.84^a	13.20 ± 0.31^d
C18 : 3	6.31 ± 0.59^b	7.30 ± 0.07^ab	8.30 ± 0.35^a	3.49 ± 0.39^c
C20 : 0	1.23 ± 0.25^b	1.42 ± 0.08^b	2.20 ± 0.20^a	0.21 ± 0.02^c
C20 : 1	0.02 ± 0.007^b	0.05 ± 0^ab	0.14 ± 0.06^a	ND
C20 : 2	0.11 ± 0.01^b	0.21 ± 0.007^a	0.03 ± 0^c	ND
C20 : 4	0.16 ± 0.07	0.71 ± 0.14	ND	ND
C22 : 0	0.43 ± 0.07^c	1.19 ± 0.01^a	0.94 ± 0.007^b	0.21 ± 0.01^d
C22 : 1	ND	1.27 ± 0.02	ND	ND
C20 : 5	0.60 ± 0.02	0.08 ± 0.01	ND	ND
C22 : 2	0.10 ± 0.02	0.08 ± 0.01	ND	2.20 ± 0.19
C24 : 0	0.16 ± 0.04	0.75 ± 0.10	0.44 ± 0.07	0.35 ± 0.06
C24 : 1	ND	0.65 ± 0.007	ND	ND
C22 : 6	0.51 ± 0.19	1.66 ± 0.09	ND	ND

The different letters are significantly different . L₀: control (fruit paste); LS₄: fruit paste containing 3% S. ilicifolium; LG₄: fruit paste containing 3% U. lactuca; LU₄: fruit paste containing 3% G. cortica.