Journal of Food Quality

Research Article

Fusarium oxysporum & Fusarium solani: Identification, Characterization, and Differentiation the Fungal Phenolic Profiles by HPLC and the Fungal Lipid Profiles by GC-MS

Table 3

GC-MS analysis of free fatty acids of Fusarium oxysporum lipid extract and its evaluation criteria.


Fatty acids^a	Relative content^b

Oleic acid (C_{18 : 1 9c})	37.32
Linoleic acid (C_{18 : 2 9,12c})	20.85
Palmitic acid (C_16 : 0)	18.29
Stearic acid (C_18 : 0)	10.89
Palmitoleic acid (C_{16 : 1 9c})	10.24
Cis-11-eicosenoate (C_{21 : 1 11c})	0.61
Cis -5,8,11,14,17-eicosapentaenoate (C_{21 : 5 5,8,11,14,17c})	0.61
Gamma linoleic acid (C_{18 : 2 9,12c})	0.5
Cis-5,8,11,14-eicosatetraenoate aka arachidonate (C_{20 : 4 5,8,11,14c})	0.46
Nervonate aka cis-15-tetracosanoate (C_{25 : 1 15c})	0.25

Lipid criteria	%
Total saturated fatty acid	29.18
Total monounsaturated fatty acid	48.42
Total polyunsaturated fatty acid	22.42
Total unsaturated fatty acid	70.84
TU/TS	2.43
DU	0.97
RO	3.73

^a: The amount of fatty acid was identified based on the retention time of standard fatty acids. ^b: The amount of the fatty acid was calculated through the peak area. TU/TS: total unsaturated/total saturated. DU: degree of unsaturated fatty acids. TMSF/100 + 2 [Di = FA/100] + 3 [Tri = FA/100] + 4 [Tetra = FA/100]. RO: rate of oxidation [%UFA1 = x 1/100] + [%UFA2 = x 12/100] + [%UFA3 = x 25/100] + [%UFA4 = x 50/100] (=): number of double bonds.