Table 5. Fatty acids content of colored paprika in Korea (Composition ratio(%)/100 g of fat)

	RP	OP	YP
Lauric acid (C12:0)	1.35±0.11^a	0.68±0.06^b	0.25±0.00^c
Myristic acid (C14:0)	4.76±0.18^a	3.47±0.06^b	2.28±0.02^c
Palmitic acid (C16:0)	16.98±0.08^a	15.34±0.01^c	16.20±0.07^b
Stearic acid (C18:0)	4.89±0.07^b	5.15±0.01^a	4.79±0.02^b
Arachidic acid (C20:0)	0.63±0.02^a	0.0^b	0.0^b
Behenic acid (C22:0)	0.47±0.0^b	0.48±0.04^b	0.59±0.01^a
Lignoceric acid (C24:0)	0.27±0.01^b	0.22±0.01^c	0.38±0.00^a
Total saturated fatty acid	29.35	25.34	24.49
Palmitoleic acid (C16:1)	1.15±0.01^a	1.07±0.04^b	1.09±0.01^ab
Oleic acid (C18:1)	1.31±0.02^c	1.72±0.02^b	3.52±0.03^a
Linoleic acid (C18:2)	40.20±0.12^c	43.87±0.06^b	44.51±0.10^a
Linolenic acid(α) (C18:3)	26.74±0.11^b	27.12±0.06^a	25.77±0.14^c
Total unsaturated fatty acid	69.4	73.78	74.89
Unknown	1.28±0.02^a	0.88±0.01^b	0.60±0.00^c
Total	100.0	100.0	100.0

Each result is expressed as the mean±SD.
Different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
RP, red paprika; OP, orange paprika; YP, yellow paprika.