The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Table 5

Fatty acid profile of sour fruit samples with 1.5% algae powder.

Fatty acids	FS1	FG1	FU1	F0
C12 : 0	0.7 ± 0.01^a	0.34 ± 0.01^b	0.77 ± 0.02^a	0.68 ± 0.04^a
C14 : 0	0.82 ± 0.01^b	0.73 ± 0.08^b	1.40 ± 0.02^a	1.29 ± 0.29^a
C16 : 0	14.46 ± 0.18^c	17.16 ± 0.06^b	26.17 ± 0.22^a	25.61 ± 0.72^a
C16 : 1	2.59 ± 0.02^b	3.17 ± 0.09^a	1.20 ± 0.01^c	1.15 ± 0.007^c
C17 : 0	0.53 ± 0.07^b	0.12 ± 0^c	1.23 ± 0.02^a	1.13 ± 0.02^a
C17 : 1	0.13 ± 0.02^a	0.06 ± 0.02^b	0.15 ± 0.02^a	0.11 ± 0.007^ab
C18 : 0	2.29 ± 0.02^b	1.23 ± 0.08^c	3.38 ± 0.01^a	3.48 ± 0.24^a
C18 : 1	18.05 ± 0.04^a	15.49 ± 0.04^b	0.29 ± 0.02^c	0.27 ± 0.10^c
C18 : 2	17.13 ± 0.02/0^a	17.08 ± 0.07^a	0.16 ± 0.01^b	0.15 ± 0.007^b
C18 : 3	1.43 ± 0.13^a	1.07 ± 0.07^b	0.18 ± 0.01^c	0.17 ± 0^c
C20 : 0	0.30 ± 0.02^a	0.17 ± 0.02^b	0.34 ± 0.02^a	0.25 ± 0.05^ab
C20 : 1	0.13 ± 0.02^b	0.08 ± 0.01^b	0.40 ± 0.007^a	0.36 ± 0.03^a
C20 : 2	0.02 ± 0.01^b	0.03 ± 0.02^b	0.15 ± 0.05^a	0.40 ± 0.01^a
C20 : 4	1.20 ± 0.07	0.36 ± 0.06	ND	ND
C22 : 0	1.06 ± 0.04^a	0.63 ± 0.13^b	ND	0.16 ± 0.02^c
C22 : 1	0.50 ± 0.05	0.76 ± 0.15	ND	ND
C20 : 5	0.22 ± 0.02	0.04 ± 0.01	ND	ND
C22 : 2	0.06 ± 0.03	0.03 ± 0.002	ND	ND
C24 : 0	0.12 ± 0.01^c	0.42 ± 0.01^a	0.38 ± 0.02^a	0.27 ± 0.03^b
C24 : 1	0.06 ± 0.01	0.04 ± 0.01	ND	ND
C22 : 6	0.29 ± 0.02	0.17 ± 0.07	ND	ND

Different letters indicate significant differences . F₀: control (sour fruits); FS₁: sour fruits containing 1.5% S. ilicifolium; FG₁: sour fruits containing 1.5% U. lactuca; FU₁: sour fruits containing 1.5% G. cortica.