Table 3. Percentage of major fatty acid methyl ester composition in Omija seed oils by roasting conditions and extraction method

		Methyl butyrate (%)	Methyl hexanoate (%)	Methyl arachidate (%)	Methyl eicosanoate (%)
Solvent extraction	Raw1)	97.18±0.08^A2)	0.31±0.00^BA	0.42±0.01^BA	1.66±0.04^BA
	R11	97.39±0.10^A	0.29±0.00^D	0.39±0.02^B	1.53±0.06^B
	R12	97.27±0.01^A	0.30±0.01^BC	0.41±0.00^BA	1.60±0.00^BA
	R21	97.13±0.12^A	0.30±0.01^CD	0.44±0.02^BA	1.70±0.08^BA
	R22	97.27±0.03^A	0.30±0.00^BCD	0.43±0.00^BA	1.63±0.02^BA
Press extraction	Raw	97.06±0.04^A	0.29±0.02^D	0.46±0.00^BA	1.79±0.01^BA
	R11	97.02±0.30^A	0.31±0.00^BA	0.46±0.06^BA	1.80±0.22^BA
	R12	97.36±0.20^A	0.30±0.00^BCD	0.41±0.03^BA	1.58±0.13^BA
	R21	96.96±0.39^A	0.32±0.00^A	0.48±0.07^A	1.87±0.27^A
	R22	97.08±0.08^A	0.30±0.01^CD	0.47±0.01^BA	1.81±0.05^BA

Raw, no roasting; R11, roasting at 150°C for 10 min; R12, roasting at 150°C for 20 min; R21, roasting at 250°C for 10 min; R22, roasting at 250°C for 20 min.
Values represent the mean±SD(n=3). Means with different superscript with the column are significantly different (p<0.05) by Duncan’s multiple range test.