Table 3 Effect of organic acids on the fatty acid composition of lipids
| Â | Fatty acid composition (%) | ||||
|---|---|---|---|---|---|
Organic acida | Palmitic acid (C16:0) | Linoleic acid (C18:2) | Oleic acid (C18:1) | Stearic acid (C18:0) | Others |
Acetic acid (2 g/L) | 19.8 | 6.6 | 55.9 | 16.5 | 1.2 |
Syringic acid (0.5 g/L) | 22.9 | 5.9 | 47.6 | 22.6 | 1 |
Vanillic acid (0.5 g/L) | 23.6 | 5.8 | 47.1 | 22.5 | 1 |
Caproic acid (0.25 g/L) | 24 | 6.8 | 56.9 | 10.9 | 1.4 |
Furoic acid (0.5 g/L) | 26.1 | 5.6 | 53 | 14.4 | 0.9 |
4-hydroxybenzoic acid (0.5 g/L) | 21.2 | 5.8 | 54.1 | 17.9 | 1 |
Formic acid (1 g/L) | 19.5 | 6.6 | 57.8 | 15.2 | 0.9 |
Levulinic acid (4 g/L) | 22.6 | 5.6 | 54.2 | 15.8 | 1.8 |
Ferulic acid (2 g/L) | 20.7 | 4.8 | 60.4 | 11.8 | 2.3 |
Gallic acid (4 g/L) | 17.2 | 7.3 | 56.6 | 18.3 | 0.6 |
Control | 17.4 | 6.1 | 57.9 | 17.4 | 1.2 |