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Table 2 Fatty acid profile of microwave aqueous extract of three varieties of Labisia pumila Benth (Mean ± SEM; n = 3)

From: Fatty acid composition, antioxidant and antibacterial properties of the microwave aqueous extract of three varieties of Labisia pumila Benth

 

Alata

Pumila

Lanceolata

C16:0

28.21 ± 1.31a

27.05 ± 3.50ab

24.58 ± 0.54b

C16:1

2.29 ± 1.02

1.43 ± 0.26

1.05 ± 0.29

C18:0

4.67 ± 0.34

4.64 ± 0.38

3.76 ± 0.57

C18:1

18.83 ± 0.08

19.67 ± 0.85

17.68 ± 0.42

C18:2 n-6

24.99 ± 0.80

28.73 ± 2.44

28.84 ± 0.20

C18:3 n-3

21.01 ± 2.29ab

18.50 ± 0.86b

24.08 ± 0.21a

1 Total saturated

32.88 ± 1.51

31.68 ± 3.88

28.34 ± 0.73

2 Total monoenes

21.12 ± 0.98

21.09 ± 0.61

18.73 ± 0.53

3 Total PUFA n-3

21.01 ± 2.29ab

18.50 ± 0.86b

24.08 ± 0.21a

4 Total PUFA n-6

24.99 ± 0.80

28.73 ± 2.44

28.84 ± 0.20

5 Total polyunsaturated

46.00 ± 2.81b

47.23 ± 3.28b

52.92 ± 4.25a

PUFA n-6 : PUFA n-3

1.19 ± 0.15

1.55 ± 0.06

1.20 ± 0.01

Polyunsaturated: saturated

1.41 ± 0.13

1.57 ± 0.32

1.87 ± 0.05

  1. 1Total Saturated = sum of C16:0 + C18:0.
  2. 2Total Monoenes = sum of C16:1 + C18:1n-9.
  3. 3Total n-3PUFA = sum of C18:3n-3.
  4. 4Total n-6PUFA = sum of C18:2n-6.
  5. 5Total Polyunsaturated fatty acid = C18:2n-6+ C18:3n-3.
  6. Values with different superscripts between rows differ significantly at P <0.05.
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Biological Research

ISSN: 0717-6287

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