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Table 3 Percentage composition of the most common fatty acids in R. differens compared to previous studies (2010–2017)

From: Fatty acid content and composition in edible Ruspolia differens feeding on mixtures of natural food plants

Study Common fatty acids Fatty acid groups Source
C16:0 C18:0 C18:1n9 C18:2n6 C18:3n3 ƩSFA ƩMUFA ƩPUFA
This study 19.6–22.3 7.7–9.2 19.5–28.6 21.0–28.5 12.4–16.3 31.9–32.8 21.6–30.9 35.5–44.4 Reared
Kinyuru et al. [6] 31.5–32.1 5.5–5.9 24.6–24.9 29.5–31.2 3.2–4.2 38.3–39.1 26.3–26.6 33.8–34.4 Wild harvest
Opio [17] 27.4–31.7 8.3–8.5 40.5–43.4 12.7–16.5 0.72–2.39 36.7–37.3 43.5–46.6 14.4–17.4 Wild harvest
Fombong et al. [5] 28.1–28.2 7.8–7.9 44.3–44.4 13.9–14.4 1.39–1.44 37.6–37.8 46.0–46.2 16.0–16.4 Wild
Lehtovaara et al. [4] 11.3–35.3 4.9–12.0 19.1–45.3 3.9–37.9 0.4–44.6 16.9–50.8 19.8–48.9 10.1–62.6 Reared
  1. SFA: saturated fatty acid; C16:0-palmitic acid; C18:0-stearic acid; MUFA: Monounsaturated fatty acid-C18:1n9; PUFA: polyunsaturated fatty acid; C18:2n6-linoleic acid; C18:3n3: α-linolenic acid; values in the table refers to ranges in the percentage composition of individual fatty acids in the studies cited