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Table 1 Fatty acid composition (%) of the vegetable oil of Coriandrium sativum fruits

From: Petroselinic acid purification and its use for the fermentation of new sophorolipids

Fatty acid Content (%)
Palmitic acid (C16:0) 3.2
Palmitoleic acid (C16:1) 0.2
Stearic acid (C18:0) 0.8
Petroselinic acid (C18:1n–12) 72.3
Oleic acid (C18:1n–9) 5.9
cis-Vaccenic acid (C18:1n–7) 1.3
Linoleic acid (C18:2) 13.3
Linolenic acid (C18:3) 0.2
Arachidic acid (C20:0) 0.1
SFA 4.1
MUFA 79.7
PUFA 13.5
Identified fatty acids 97.3
  1. SFA saturated fatty acid, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, n.d. not detected