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 4

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


Fatty acids^a	Relative content^b

Oleic acid (C_{18 : 1 9c})	30.01
Linoleic acid (C_{18 : 2 9,12c})	26.78
Palmitic acid (C_16 : 0)	20.4
Stearic acid (C_18 : 0)	19.71
Gamma linoleic acid (C_{18 : 2 9,12c})	0.86
Cis-11-eicosenoate (C_{21 : 1 11c})	0.74
Cis -5,8,11,14-eicosatetraenoate aka arachidonate (C_{20 : 4 5,8,11,14c})	0.58
Cis -11,14,17-eicosatrienoate (C_{21 : 3 11,14,17c})	0.47
Cis -5,8,11,14,17-eicosapentaenoate (C_{21 : 5 5,8,11,14,17c})	0.26
Palmitoleic acid (C_{16 : 1 9c})	0.19

Lipid criteria	%
Total saturated fatty acid	40.11
Total monounsaturated fatty acid	30.94
Total polyunsaturated fatty acid	28.95
Total unsaturated fatty acid	59.89
TU/TS	1.49
DU	0.913
RO	4.23

^a: 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.