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