Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism

Table 2. Fatty acid compositions and melting points of various dietary oils and fats [341].

Fatty acids	% FA
	Milk fat	Lard	Copra oil	Palm oil	Sunflower oil	Rapeseed oil	Olive oil	Soybean oil	Peanut oil
4:0	3-4
6:0	2-3		<1
8:0	1-2		6-10
10:0	2-4		5-10
12:0	3-4		39-54	<0.2
14:0	9-12	1.3-1.8	15-23	1-2			<0.1	<0.2
14:1 (n-5)	1-2	<1
15:0	1-2	0.1-0.2
16:0	23-32	23-26	6-11	43-46	5-7	4.5	8-21	8-13	8-13
16:1 (n-7)	2-3	1.4-3.7	<2	<0.3	<0.4	0.6	<4	<0.2	<0.3
18:0	10-12	12.8-18.0	1-4	4-6	4-6	1.5	1-6	2-5	1-4
18:1 (n-9)	29	39-45	4-11	37-41	15-25	60.5	53-80	17-26	35-66
18:2(n-6)	2-3	8.5-12.0	1-2	9-12	62-70	21.5	3-24	50-62	14-41
18:3(n-3)	<1	0.5-1.5	<0.1	<0.4	<0.2	10.3	<2	4-10	<0.3
20:0	<0.2	0.0-0.3	<0.2	<0.4	<1		<0.5	<1.2	1-2
20:1		0.5-1.3	<0.2		<0.5	0.9	<0.4	<0.4	1-2
22:0					<1		<0.9	<0.5	2-5
22:1						0.2
Melting Point (°C)	35 to 40	32 to 38	23 to 26	27 to 45	-17	-10 to 2	-6	-16 to -10	3

1 FA, fatty acid(s) ; TAG, triacylglycerol(s) ; PL, phospholipid(s); ALA, alpha-linolenic acid ; ARA, arachidonic acid ; DHA, docosahexaenoic acid ; EPA, eicosapentaenoic acid ; PUFA, polyunsaturated fatty acid(s) ; AUC, area under the curve ; BMI, body mass index.