Table 4. Fatty acid contents of pistachio shell, pomegranate hull, and olive pulp used in the research
Fatty acids (g/100 g) | Pistachio shell | Pomegranate hull | Olive pulp |
Butyric acid | 0.36 | 0.09 | 0.72 |
Caproic acid | - | 0.06 | 1.82 |
Eicosapentaenoic acid | - | 13.28 | - |
Cis-Linoleic acid | 11.14 | 11.04 | 8.68 |
Cis-Oleic acid | 38.57 | 32.78 | 53.07 |
Heneicosanoic acid | - | - | 0.36 |
Heptadecanoic acid | 0.36 | 0.14 | - |
Lauric acid | - | 0.25 | 5.93 |
Linolenic acid | 0.23 | 0.85 | - |
Myristic acid | 1.46 | 1.00 | 1.60 |
Nervonic acid | - | 3.24 | - |
Palmitic acid | 40.71 | 33.07 | 24.33 |
Palmitoleic acid | 0.58 | 0.20 | 0.58 |
Pentadecanoic acid | 1.02 | 0.06 | - |
Stearic acid | 4.25 | 3.80 | 2.58 |
Trans-Elaidic acid | 0.44 | - | 0.35 |