Table 5
Fatty acids composition of oil extracted from the mesocarp+exocarp of ripe and semi-ripe O. bataua fruits.
| Fatty acid (%) | M + E, semi-ripe fruit | M + E, ripe fruit |
|---|---|---|
| Palmitic, C16:0 | 8.2 | 11.9 |
| Palmitoleic, C16:1 | 0.2 | 0.6 |
| Stearic, C18:0 | 1.3 | 2.1 |
| Oleic, C18:1n9c | 87.6 | 81.2 |
| Linoleic, C18: 2n6c | 2.1 | 2.4 |
| Linolenic, C18:3n3 | * | 0.6 |
| Total saturated fatty acids | 9.5 | 14.5 |
| Total monounsaturated fatty acids (MUFA) | 88.2 | 81.9 |
| Total polyunsaturated fatty acids (PUFA) | 2.1 | 3.0 |
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