Fatty acid compositions of the oils extracted from breads enriched with nutmeg powder at different concentrations (%)
| Fatty acids . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Lauric | 0.86 ± 0.03*a | 0.75 ± 0.00c | 0.86 ± 0.02a | 0.80 ± 0.05b | 0.58 ± 0.01d |
| Myristic | 0.50 ± 0.01e | 17.50 ± 0.07d | 18.80 ± 0.00c | 37.62 ± 1.43a | 33.10 ± 0.28b |
| Palmitic | 18.95 ± 0.01a | 15.31 ± 0.00b | 14.41 ± 0.01c | 12.39 ± 0.00de | 12.48 ± 0.06d |
| Stearic | 2.46 ± 0.01a | 2.12 ± 0.03b | 2.01 ± 0.00bc | 1.57 ± 0.06e | 1.70 ± 0.01d |
| Oleic | 57.51 ± 0.06a | 46.88 ± 0.16b | 45.12 ± 0.04c | 31.65 ± 0.95e | 37.32 ± 0.23d |
| Linoleic | 18.19 ± 0.00a | 16.40 ± 0.04c | 17.61 ± 0.01b | 14.92 ± 0.44d | 13.73 ± 0.07e |
| Arachidic | 0.40 ± 0.02a | 0.33 ± 0.00b | 0.31 ± 0.00c | 0.22 ± 0.01e | 0.27 ± 0.01d |
| Linolenic | 0.99 ± 0.00a | 0.87 ± 0.01b | 0.79 ± 0.00c | 0.73 ± 0.02d | 0.70 ± 0.00de |
| Behenic | 0.13 ± 0.01a | –† | 0.10 ± 0.00c | 0.09 ± 0.01d | 0.11 ± 0.01b |
| Fatty acids . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Lauric | 0.86 ± 0.03*a | 0.75 ± 0.00c | 0.86 ± 0.02a | 0.80 ± 0.05b | 0.58 ± 0.01d |
| Myristic | 0.50 ± 0.01e | 17.50 ± 0.07d | 18.80 ± 0.00c | 37.62 ± 1.43a | 33.10 ± 0.28b |
| Palmitic | 18.95 ± 0.01a | 15.31 ± 0.00b | 14.41 ± 0.01c | 12.39 ± 0.00de | 12.48 ± 0.06d |
| Stearic | 2.46 ± 0.01a | 2.12 ± 0.03b | 2.01 ± 0.00bc | 1.57 ± 0.06e | 1.70 ± 0.01d |
| Oleic | 57.51 ± 0.06a | 46.88 ± 0.16b | 45.12 ± 0.04c | 31.65 ± 0.95e | 37.32 ± 0.23d |
| Linoleic | 18.19 ± 0.00a | 16.40 ± 0.04c | 17.61 ± 0.01b | 14.92 ± 0.44d | 13.73 ± 0.07e |
| Arachidic | 0.40 ± 0.02a | 0.33 ± 0.00b | 0.31 ± 0.00c | 0.22 ± 0.01e | 0.27 ± 0.01d |
| Linolenic | 0.99 ± 0.00a | 0.87 ± 0.01b | 0.79 ± 0.00c | 0.73 ± 0.02d | 0.70 ± 0.00de |
| Behenic | 0.13 ± 0.01a | –† | 0.10 ± 0.00c | 0.09 ± 0.01d | 0.11 ± 0.01b |
Values within each row followed by different letters are significantly different at P < 0.05.
*Standard deviation.
†Nondetected.
Fatty acid compositions of the oils extracted from breads enriched with nutmeg powder at different concentrations (%)
| Fatty acids . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Lauric | 0.86 ± 0.03*a | 0.75 ± 0.00c | 0.86 ± 0.02a | 0.80 ± 0.05b | 0.58 ± 0.01d |
| Myristic | 0.50 ± 0.01e | 17.50 ± 0.07d | 18.80 ± 0.00c | 37.62 ± 1.43a | 33.10 ± 0.28b |
| Palmitic | 18.95 ± 0.01a | 15.31 ± 0.00b | 14.41 ± 0.01c | 12.39 ± 0.00de | 12.48 ± 0.06d |
| Stearic | 2.46 ± 0.01a | 2.12 ± 0.03b | 2.01 ± 0.00bc | 1.57 ± 0.06e | 1.70 ± 0.01d |
| Oleic | 57.51 ± 0.06a | 46.88 ± 0.16b | 45.12 ± 0.04c | 31.65 ± 0.95e | 37.32 ± 0.23d |
| Linoleic | 18.19 ± 0.00a | 16.40 ± 0.04c | 17.61 ± 0.01b | 14.92 ± 0.44d | 13.73 ± 0.07e |
| Arachidic | 0.40 ± 0.02a | 0.33 ± 0.00b | 0.31 ± 0.00c | 0.22 ± 0.01e | 0.27 ± 0.01d |
| Linolenic | 0.99 ± 0.00a | 0.87 ± 0.01b | 0.79 ± 0.00c | 0.73 ± 0.02d | 0.70 ± 0.00de |
| Behenic | 0.13 ± 0.01a | –† | 0.10 ± 0.00c | 0.09 ± 0.01d | 0.11 ± 0.01b |
| Fatty acids . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Lauric | 0.86 ± 0.03*a | 0.75 ± 0.00c | 0.86 ± 0.02a | 0.80 ± 0.05b | 0.58 ± 0.01d |
| Myristic | 0.50 ± 0.01e | 17.50 ± 0.07d | 18.80 ± 0.00c | 37.62 ± 1.43a | 33.10 ± 0.28b |
| Palmitic | 18.95 ± 0.01a | 15.31 ± 0.00b | 14.41 ± 0.01c | 12.39 ± 0.00de | 12.48 ± 0.06d |
| Stearic | 2.46 ± 0.01a | 2.12 ± 0.03b | 2.01 ± 0.00bc | 1.57 ± 0.06e | 1.70 ± 0.01d |
| Oleic | 57.51 ± 0.06a | 46.88 ± 0.16b | 45.12 ± 0.04c | 31.65 ± 0.95e | 37.32 ± 0.23d |
| Linoleic | 18.19 ± 0.00a | 16.40 ± 0.04c | 17.61 ± 0.01b | 14.92 ± 0.44d | 13.73 ± 0.07e |
| Arachidic | 0.40 ± 0.02a | 0.33 ± 0.00b | 0.31 ± 0.00c | 0.22 ± 0.01e | 0.27 ± 0.01d |
| Linolenic | 0.99 ± 0.00a | 0.87 ± 0.01b | 0.79 ± 0.00c | 0.73 ± 0.02d | 0.70 ± 0.00de |
| Behenic | 0.13 ± 0.01a | –† | 0.10 ± 0.00c | 0.09 ± 0.01d | 0.11 ± 0.01b |
Values within each row followed by different letters are significantly different at P < 0.05.
*Standard deviation.
†Nondetected.
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