Table 2. Fatty acid composition of the moringa leaf and green tea powders

	Moringa leaf	Green tea
Crude lipids (%)	7.79±0.02¹⁾^*2)	5.33±0.02
Fatty acid (% of total fatty acids)
Lauric acid (C12:0)	0.42±0.02^*	0.18±0.04
Myristic acid (C14:0)	2.80±0.06^*	0.81±0.01
Palmitic acid (C16:0)	22.88±0.52	25.54±0.33^*
Palmitoleic acid (C16:1)	0.22±0.00	0.42±0.01^*
Heptadecanoic acid (C17:0)	0.42±0.01^*	0.23±0.02
Heptadecenoic acid (C17:1)	0.41±0.00^NS	0.32±0.25
Stearic acid (C18:0)	4.69±0.11^*	3.32±0.11
Oleic acid (C18:1n-9c)	5.60±0.15	7.27±0.15^*
Vaccenic acid (C18:1n-7c)	9.18±0.29^*	1.07±0.23
Linoleic acid (C18:2n-6c)	7.97±2.05	16.50±0.08^*
Arachidic acid (C20:0)	1.88±0.02^*	0.22±0.01
α-Linolenic acid (C18:3n-3)	28.53±0.63	40.55±0.40^*
Eicosadienoic acid (C20:2)	0.46±0.04^*	0.15±0.17
Behenic acid (C22:0)	3.06±0.01^*	0.39±0.01
Erucic acid (C22:1n-9)	2.20±0.08^*	0.38±0.14
Tricosylic acid (C23:0)	0.54±0.06^*	0.24±0.01
Lignoceric acid (C24:0)	7.16±0.03^*	1.29±0.02
Nervonic acid (C24:1n9)	0.48±0.1^NS	0.31±0.21
∑SFA³⁾	44.56±0.78^*	32.60±0.43
∑USFA³⁾	55.48±0.83	67.59±0.51^*
∑MUFA³⁾	18.28±0.57^*	10.20±0.80
∑PUFA³⁾	37.19±1.38	57.39±0.29^*

Each value is mean±SD (n=3).
Indicate a significant difference between moringa leaves and green tea by Student’s t-test at p<0.05. NS, not significantly different at p<0.05.
SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.