Table 1 Composition of fatty acids methyl esters of lipids produced by the oleaginous yeasts

Myristic acid

C14:0

4.98 (8.9%)

0.66 (2.8%)

3.02 (7.0%)

3.10 (7.6%)

0.59 (2.6%)

3.5 (8.4%)

2.85 (7.6%)

Palmitic acid

C16:0

7.60 (13.5%)

7.43 (31.4%)

8.05 (18.8%)

7.72 (18.8%)

8.11 (36.1%)

9.5 (23%)

7.38 (19.6%)

Palmitoleic acid

C16:1

2.22 (4.0%)

0.69 (2.9%)

2.88 (6.7%)

2.68 (6.5%)

0.45 (2.0%)

2.16 (5.2%)

2.01 (5.3%)

Margaric acid

C17:0

2.35 (4.2%)

0.30 (1.3%)

^*ND -

^*ND -

^*ND -

^*ND -

^*ND -

Stearic acid

C18:0

5.33 (9.50%)

7.13 (30.2%)

6.76 (15.8%)

6.90 (16.8%)

7.17 (32%)

8.39 (20.1%)

8.06 (21.4%)

Linolenic acid

C18:3

2.97 (5.3%)

^*ND -

^*ND -

1.80 (4.4%)

0.37 (1.6%)

1.34 (3.2%)

1.01 (2.7%)

Elaidic acid

C18:1n9t

2.28 (4.1%)

1.21 (5.1%)

0.35 (0.8%)

0.30 (0.7%)

1.17 (5.2%)

0.32 (0.8%)

^*ND -

Oleic acid

C18:1n9c

4.67 (8.3%)

2.32 (9.8%)

10.53 (24.6%)

10.13(24.7%)

2.03 (9.0%)

8.15 (19.5%)

9.78 (26.0%)

Linolelaidic acid

C18:2n6t

1.43 (2.5%)

0.29 (1.2%)

0.18 (0.4%)

^*ND -

0.19 (0.8%)

0.18 (0.4%)

^*ND -

Linoleic acid

C18:2n6c

1.29 (2.3%)

1.16 (4.9%)

6.29 (14.7%)

5.97 (14.6%)

1.04 (4.6%)

6.08 (14.6%)

5.67 (15.0%)

Arachidic acid

C20:0

5.62 (10.0%)

^*ND -

0.55 (1.3%)

0.50 (1.2%)

^*ND -

0.39 (0.90%) 0.46 (1.1%)

^*ND -

Gondoic acid

C20:1

0.27 (0.5%)

0.19 (0.8%)

0.18 (0.4%) 1.89 (4.4%)

^*ND -

^*ND -

^*ND -

^*ND -

Eicosadienoic acid

C20:2

1.13 (2.0%)

1.07 (4.5%)

0.37 (0.9%)

^*ND -

0.97 (4.3%)

^*ND -

^*ND -

Behenic acid

C22:0

5.50 (9.8%)

0.44 (1.9%)

0.21 (0.5%)

0.45 (1.10%)

0.36 (1.6%)

^*ND -

^*ND

Erucic acid

C22:1

3.32 (5.9%)

^*ND -

0.38 (0.9%)

0.60 (1.5%)

^*ND -

0.68 (1.6%)

0.56 (1.5%)

Docosanoic acid

C22:2

4.95 (8.8%)

^*ND -

0.38 (0.9%)

0.60 (1.5%)

^*ND -

0.29 (0.7%)

^*ND -

Lignoceric acid

C24:0

0.18 (0.3%)

0.75 (3.2%)

0.82(1.9%)

0.29 (0.7%)

^*ND -

0.30 (0.7%)

0.36 (0.9%)

Total fatty acids (FA)

56.09 (100%)

23.65 (100%)

42.84 (100%)

41.04 (100%)

22.45 (100%)

41.74 (100%)

37.68 (100%)

Total saturated FA

31.56 (56.3%)

16.71 (70.7%)

19.41 (45.3%)

18.96 (46.2%)

16.23 (72.2%)

22.54 (54%)

18.65 (49.5%)

Total monounsaturated FA

12.75 (22.7%)

4.41 (18.6%)

16.59 (38.7%)

13.71 (33.4%)

3.65 (16.3%)

11.31 (27.1%)

12.35(32.8)

Total polyunsaturated FA

11.77 (21.0%)

2.52 (10.7%)

7.22 (16.9%)

8.37 (20.4%)

2.58 (11.5%)

7.89 (18.9%)

6.68 (17.7%)