169noted between the two varieties investigated. Seven-
teen amino acids were detected, including seven es-
sential (isoleucine, leucine, lysine, methionine,
phenylalanine, threonine and valine) and ten non-es-
sential (alanine, arginine, aspartic acid, cystine, glu-
tamic acid, glycine, histidine, proline, serine and
tyrosine) amino acids. Fruits were especially rich in as-
partic and glutamic acids, constituting 44.95–49.2 3
percent of total amino acids. Essential aminoacids
were present at lower concentrations (26.9–30.2%), of
which methionine was the limiting amino acid (0.90–
1.09%).5. Fatty acids composition
Dabai fruit pulp oil contained mainly palmitic (37.1–
39.5%), stearic (1.3–3.7%), oleic (38.1–42.4%) and
linoleic (15.3–18.4%) acids (Table 4). The oil was a
source of unsaturated fatty acids (57.94–59.08%).Table 4.Fatty acids composition of dabai fruits from different growing areas.
Purple dabai fruits Red dabai fruits
Fatty acids* Kanowit Kapit Song Sarikei
C14: 0 0.2 3 ±0.0 3 a,b 0.20±0.01b 0. 2 1± 0. 0 4b 0. 28 ± 0 .00a
Myristic acid (0.21–0.26)(0.20–0.21) (0.17–0.27)(0.28–0.28)
C16:0 38.15±0.76a 37.12±0.45a 38.11±3.18a 39.48±0.01a
Palmitic acid (37.48–38.82)(36.54–37.48)(34.39–42.67)(39.47–39.48)
C17: 0 0.0 3 ±0.00a 0.0 3 ±0.00a 0.0 3 ±0.00a 0.04±0.01a
Margaric acid (0.03–0.03)(0.03–0.03) (0.03–0.04)(0.03–0.04)
C18:0 2.72±0.26b 3 .51±0.15a,b 3 .68±0.6 3 a1. 33 ±0.00c
Stearic acid (2.50–2.95)(3.41–3.70) (3.19–4.68)(1.33–1.33)
C24: 0 0.03±0.01b 0.05±0.01a 0.03±0.01a,b 0.04±0.02a,b
Lignoceric acid (0.02–0.03) (0.04–0.06) (0.01–0.05)(0.02–0.05)
SFA 41.16± 0 .5 3 a 4 0. 92 ± 0 .54a 42. 0 6± 2 .6 9 a 41.16± 0. 04 a
(40.69–41.63)(40.23–41.36) (39.29–46.13) (41.13–41.18)
C16:1 0 .76±0.12b 0.76±0.07b 0.62±0.12b 1.69±0.00a
Palmitoleic acid (0.66–0.86)(0.67–0.80) (0.48–0.79)(1.69–1.69)
C 18 :1 n 9 c 41.04±0.70a,b 42.36±0.22a 40.88±3.06a,b 38.06±0.01b
Oleic acid (40.43–41.65) (42.10–42.61) (36.78–44.79) (38.05–38.07)
C20:1 0.0 3 ±0.00a,b 0.04±0.01a 0. 0 4± 0. 0 1a 0. 02 ± 0 .00b
Eicosenoic acid (0.03–0.03)(0.03–0.04) (0.03–0.05)(0.02–0.02)
MUFA 41.83±0.58a 43.15±0.28a 41.54±3.02a 39.77±0.01a
(41.32–42.34)(42.81–43.45)(37.47–45.32)(39.76–39.78)
C18:2 n6c 16.40±0.01b 15.30±0.34b 15.73±1.24b 18.40±0.04a
Linoleic acid (16.38–16.41)(14.96–15.72)(14.55–17.60)(18.37–18.43)
C18: 3 n6 0 .58±0.05a 0.60±0.0 3 a 0.64±0.12a 0.67±0.01a
Linolenic acid (0.54–0.62) (0.57–0.64) (0.49–0.80) (0.66–0.67)
C18: 3 n 3 0 .0 3 ±0.00a 0.0 3 ±0.01a 0.0 3 ±0.00a 0.02±0.00b
Linolenic acid (0.03–0.03)(0.02–0.03) (0.03–0.03)(0.02–0.02)
PUFA 17.01±0.06b 15.93±0.32b 16.40±1.13b 19.09±0.04a
(16.95–17.06) (15.62–16.33)(15.38–18.12)(19.06–19.11)
*% of total fatty acids. Results are expressed in mean±SD and (range).
Values with different letters are significantly different at p < 0.05 within the same row.ypyp gg