Comparison of Oil Content and Fatty Acids Profile of Western Schley, Wichita, and Native Pecan Nuts Cultured in Chihuahua, Mexico

Table 3

Fatty acid profile from Western Schley, Wichita, and Native pecan nut oils considering the extraction method and solvent.

Pecan nut variety	Solvent	Method	SFA		MUFA	PUFA
			C14:0	C16:0	C18:1n-9	C18:2n-6	C18:3n-3
Western Schley	Hexane	Ultrasound	0.066%	5.830%	24.560%	64.709%	1.800%
Western Schley	Hexane	Soxhlet	0.022%	7.710%	27.583%	62.420%	1.930%
Western Schley	Ethanol	Ultrasound	0.025%	7.065%	27.516%	61.618%	1.905%
Western Schley	Ethanol	Soxhlet	0.025%	8.444%	27.540%	62.060%	1.780%
Wichita	Hexane	Ultrasound	0.011%	5.780%	29.057%	62.653%	2.340%
Wichita	Hexane	Soxhlet	0.111%	7.830%	27.650%	59.170%	0.680%
Wichita	Ethanol	Ultrasound	0.023%	6.810%	30.990%	60.549%	1.568%
Wichita	Ethanol	Soxhlet	0.132%	6.020%	28.440%	59.070%	1.800%
Native	Hexane	Ultrasound	0.045%	5.535%	24.300%	66.047%	2.360%
Native	Hexane	Soxhlet	0.030%	6.193%	23.300%	68.270%	2.050%
Native	Ethanol	Ultrasound	0.074%	6.154%	24.360%	64.920%	1.152%
Native	Ethanol	Soxhlet	0.014%	6.166%	23.710%	68.026%	1.780%

Percentages may not add to 100% due to other constituents not listed. Fatty acid detected: C14:0, myristic acid; C16:0, palmitic acid; C18:1n-9, oleic acid; C18:2n-6, linoleic acid; C18:3n-3, linolenic acid. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.