Table 1 Fatty acid compositions of several typical vegetable oils
From: Production of free monounsaturated fatty acids by metabolically engineered Escherichia coli
Vegetable oils | 12:0 | 14:0 | 16:0 | 16:1 | 18:0 | 18:1 | 18:2 | 18:3 | 22:1 | References |
|---|---|---|---|---|---|---|---|---|---|---|
Soybean oil | NR | NR | 11% | NR | 4% | 23.4% | 53.2% | 7.8% | Traces | [22] |
Corn oil | NR | NR | 10.3% | NR | 1.0% | 30.3% | 58.0% | 0.4% | NR | [23] |
Rapeseed oil | NR | NR | 5.51% | NR | 2.17% | 58.33% | 19.89% | 9.13% | 4.59% | [24] |
Palm oil | 0.1% | 1.0% | 42.8% | NR | 4.5% | 40.5% | 10.1% | 0.2% | NR | [25] |
Jatropha oil | NR | NR | 15.32% | 1.33% | 4.06% | 35.38% | 43.34% | NR | NR | [26] |