The Chemical and Nutritional Properties of Processed Fruit Enriched with Algae

Table 6

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

Fatty acids	LS3	LG3	LU3	L0
C12 : 0	7.17 ± 00.56^a	6.17 ± 0.11^a	2.70 ± 0.080^b	1.29 ± 0.30^b
C14 : 0	6.36 ± 0.21^a	5.50 ± 0.54^b	1.99 ± 0.12^c	1.03 ± 0.02^d
C16 : 0	14.32 ± 0.15^c	15.14 ± 0.22^b	24.04 ± 0.18^d	10.72 ± 0.27^a
C16 : 1	0.61 ± 0.10^a	0.75 ± 0.08^a	0.02 ± 0.01^c	0.28 ± 0.02^b
C17 : 0	0.84 ± 0.42^b	0.64 ± 0.01^b	0.05 ± 0.007^c	0.92 ± 0.05^a
C17 : 1	0.89 ± 0.03^b	0.68 ± 0.07^c	0.28 ± 0.07^d	0.86 ± 0.11^a
C18 : 0	14.41 ± 0.25^c	15.53 ± 0.24^b	9.19 ± 0.98^d	14.96 ± 0.06^a
C18 : 1	21.20 ± 0.24^b	17.27 ± 0.34^c	8.44 ± 0.26^d	32.21 ± 0.04^a
C18 : 2	25.24 ± 0.30^b	23.10 ± 0.12^c	6.07 ± 0.06^d	13.20 ± 0.31^a
C18 : 3	1.29 ± 0.09^b	1.07 ± 0.06	0.07 ± 0.01^c	3.49 ± 0.39^a
C20 : 0	0.42 ± 0.09^b	0.31 ± 0.01^c	0.01 ± 0.007^bc	0.21 ± 0.02^a
C20 : 1	0.02 ± 0.01^b	0.02 ± 0.007^ab	0.14 ± 0.06^a	ND
C20 : 2	0.07 ± 0.007^a	0.04 ± 0.01^b	0.03 ± 0	ND
C20 : 4	0.07 ± 0.007	0.02 ± 0	ND	ND
C22 : 0	0.14 ± 0.007^c	0.15 ± 0.02^c	0.22 ± 0.02^b	0.21 ± 0.01^a
C22 : 1	ND	0.13 ± 0.01	ND	ND
C20 : 5	0.11 ± 0.01	0.09 ± 0.07	ND	ND
C22 : 2	0.14 ± 0.02	0.13 ± 0.02	ND	ND
C24 : 0	0.53 ± 0.007^a	0.57 ± 0.06^a	0.27 ± 0.31^a	0.35 ± 0.06^a
C24 : 1	ND	ND	ND	ND
C22 : 6	ND	ND	ND	ND

The different letters are significantly different . L₀: control (fruit paste); LS₃: fruit paste containing 1.5% S. ilicifolium; LG₃: fruit paste containing 1.5% U. lactuca; LU₃: fruit paste containing 1.5% G. cortica.