Table 6. Extracted lipid content and phospholipid composition of fruit samples
| Fruits | Lipid contents (%) | Phospholipids1) (mg/100 g of freeze-dried) / percentage (wt%) of individual PL |
| PE | PC | SM | PS | LPE | PI | LPC | Total PL |
| F 1-1 | 2.73±0.082) | 53.97±0.84(44.6%)3) | 44.49±0.00(36.7%) | ND5) | ND | ND | 22.63±0.34(18.7%) | ND | 121.08±1.17 |
| F 1-24) | 0.33±0.01 | 4.04±0.01(36.7%) | 4.57±0.11(41.4%) | ND | ND | ND | 2.43±0.28(22.0%) | ND | 11.03±0.41 |
| F 2-14) | 0.30±0.01 | 3.72±0.05(31.8%) | 5.05±0.11(43.2%) | ND | ND | ND | 1.84±0.04(15.8%) | 1.08±0.00(9.2%) | 11.69±0.12 |
| F 3-1 | 1.68±0.07 | 62.45±1.65(46.2%) | 59.46±2.06(44.0%) | ND | ND | ND | 13.33±0.62(9.9%) | ND | 135.23±3.09 |
| F 3-24) | 0.38±0.03 | 2.94±0.17(28.6%) | 2.62±0.13(25.5%) | ND | ND | 0.75±0.07(7.3%) | 2.49±0.06(24.3%) | 1.46±0.18(14.3%) | 10.26±0.13 |
| F 4-1 | 3.24±0.44 | 24.15±1.45(33.9%) | 29.60±0.88(41.6%) | ND | ND | ND | 17.48±0.27(24.5%) | ND | 71.23±2.06 |
| F 5-1 | 5.30±0.08 | 32.08±0.80(34.9%) | 34.76±1.43(37.9%) | ND | ND | ND | 25.00±0.66(27.2%) | ND | 91.84±0.03 |
| F 6-14) | 0.31±0.01 | 1.61±0.03(35.1%) | 1.52±0.03(33.3%) | ND | ND | ND | 1.45±0.02(31.6%) | ND | 4.58±0.01 |
| F 7-1 | 2.34±0.14 | 132.74±6.38(46.5%) | 109.30±4.00(38.3%) | ND | ND | ND | 33.24±2.16(11.6%) | 10.12±1.15(3.5%) | 285.41±13.69 |
| F 8-1 | 2.48±0.07 | 111.35±3.81(50.1%) | 99.02±4.06(44.5%) | ND | ND | ND | 5.87±0.43(2.6%) | 6.03±0.63(2.7%) | 222.27±8.07 |
| F 9-1 | 2.09±0.02 | 117.91±5.85(34.7%) | 194.61±7.96(57.3%) | ND | ND | ND | 27.02±1.76(8.0%) | ND | 339.54±12.05 |
| F 10-1 | 9.64±0.01 | ND | ND | ND | ND | ND | ND | ND | ND |
| F 11-1 | 2.61±0.16 | ND | 8.42±0.17(100.0%) | ND | ND | ND | ND | ND | 8.42±0.17 |
| F 12-1 | 1.21±0.04 | 25.46±0.77(33.2%) | 37.93±2.24(49.5%) | ND | ND | ND | 7.14±0.29(9.3%) | 6.08±0.21(7.9%) | 76.61±2.92 |
| F 13-1 | 1.02±0.04 | 25.89±0.24(82.7%) | ND | ND | ND | ND | ND | 5.42±0.00(17.3%) | 31.31±0.24 |
| F 14-1 | 0.99±0.04 | 21.82±2.23(35.0%) | 33.14±2.82(53.2%) | ND | ND | 2.20±0.02(3.5%) | ND | 2.48±0.20(4.0%) | 62.25±1.05 |
| F 15-1 | 1.81±0.09 | 6.98±0.22(51.0%) | ND | ND | ND | ND | ND | 6.70±0.47(49.0%) | 13.69±0.45 |
| F 16-1 | 0.78±0.02 | 5.40±1.41(46.3%) | 2.98±0.53(25.8%) | ND | ND | 1.69±0.16(14.9%) | ND | 1.49±0.11(13.1%) | 11.55±2.11 |
| F 17-1 | 1.29±0.06 | ND | 9.80±0.24(62.4%) | ND | ND | ND | ND | 5.90±0.28(37.6%) | 15.70±0.25 |
| F 18-1 | 1.13±0.06 | 31.74±2.60(28.3%) | 77.62±6.45(69.2%) | ND | ND | ND | ND | 2.87±0.22(2.6%) | 112.23±9.16 |
| F 19-1 | 1.09±0.07 | 14.47±1.05(35.4%) | 26.38±0.75(64.6%) | ND | ND | ND | ND | ND | 27.23±23.62 |
Phospholipids (PL) used are PE, phosphatidylethanolamine; PC, phosphatidylcholine; SM, sphingomyelin; PS, phosphatidylserine; LPE, lysophosphatidylethanolamine; PI, phosphatidylinositol.
Values are mean±SD (n=2).
The values represent the weight percentages (wt%) of individual phospholipids relative to the total phospholipid content.
Phospholipids were extracted from juice-type samples made from raw materials (mg/100 g of fresh weight).
ND, not detected. The information regarding the samples is presented in Table 3.