Fatty Acid Profiles of Various Oils and Fats — SVO: Powering Your Vehicle with Straight Vegetable Oil

Name: Fatty Acid Profiles of Various Oils and Fats
Creator: Forest Gregg
License: https://creativecommons.org/licenses/by/4.0/

Fatty acid profiles (% by weight) of various oils and fats.
Fat	Variety or processing	Myristic (14:0)	Myristoleic (14:1)	Palmitic (16:0)	Palmitoleic (16:1)	Margaric (17:0)	Margaloeic (17:1)	Stearic (18:0)	Oleic (18:1)	Ricinoleic (18:1)	Linoleic (18:2)	Linolenic (18:3)	Arachidic (20:0)	Eicosenoic (20:1)	Behenic (22:0)	Erucic (22:1)	Lignoceric (24:0)	Other	Total	Sources
Animal Fat	From rendering plants	1.52		22.39	3.14	0.53	0.39	12.81	42.53		12.07	0.81	0.2	1.01	<.10				97.4	Canakci, 2005
Beef tallow		3-6		24-32				20-25	37-43		2-3									Canakci, 2005
Brown grease		1.66		22.83	3.13			12.54	42.36		12.09	0.82							95.43	Canakci, 2005
Lard		1-2		28-30				12-18	40-50		7-13									Canakci, 2005
Restaurant grease	Unprocessed	0.19		11.49	0.64	0.13	<.10	5.69	29.37		44.77	5.38	0.35	0.39	0.35				98.75	Canakci, 2005
Restaurant grease	Unprocessed	0.2		10.92	0.44	0.14	<.10	5.05	33.47		42.64	4.9	0.35	0.45	0.37				98.93	Canakci, 2005
Restaurant grease	Unprocessed	0.18		10.91	0.28	0.14	<.10	6.61	37.22		38.33	4.22	0.37	0.45	0.36				99.07	Canakci, 2005
Restaurant grease	Unprocessed	0.49		13.67	0.95	0.22	0.16	7.45	37.7		33.48	3.58	0.33	0.46	0.3				98.79	Canakci, 2005
Restaurant grease	Solids and free water removed	0.43		12.74	0.88	0.24	0.14	8.22	41.52		30.86	2.96	0.34	0.46	0.34				99.13	Canakci, 2005
Restaurant grease	Boiled	0.045		12.84	1.12	0.22	0.15	7.18	43.49		29.47	2.66	0.32	0.57	0.33				98.395	Canakci, 2005
Restaurant grease	Processed	0.59		13.44	1.24	0.28	0.19	7.59	42.11		29.33	2.86	0.33	0.53	0.33				98.82	Canakci, 2005
Restaurant grease	Processed mixed with unprocessed	1.45		20.51	3.58	0.49	0.39	11.43	41.87		13.98	1.41	0.22	1.06	<.10				96.39	Canakci, 2005
Restaurant grease	Unprocessed	2.79		25.92	3.79	1.09	0.71	16.49	39.54		4.4	0.57	0.18	0.66	<.10				96.14	Canakci, 2005
Soybean		<.10		10.29	<.10	0.11	<.10	4.28	21.55		53.68	8.16	0.34	0.19	0.37				98.97	Canakci, 2005
Soybean		<.10		10.4	<.10	<.10	<.10	4.51	24.37		51.9	6.52	0.37	0.28	0.39				98.74	Canakci, 2005
Soybean				10.58				4.76	22.52		52.34	8.19							98.39	Canakci, 2005
Yellow grease		1.56		22.46	3.06	0.57	0.41	13.33	42.74		10.89	0.67	0.21	1.04	<.10				96.94	Canakci, 2005
Yellow grease		2.43		23.24	3.79			12.96	44.32		6.97	0.67							94.38	Canakci, 2005
Castor		0		1.09				3.1	4.85	89.6	1.27	0	0		0	0	0		99.91	Goering, 1981
Corn		0		11.67				1.85	25.16	0	60.6	0.48	0.24		0	0	0		100	Goering, 1981
Cottonseed		0		28.33				0.89	13.27	0	57.51	0	0		0	0	0		100	Goering, 1981
Crambe		0		2.07				0.7	18.86	0	9	6.85	2.09		0.8	58.51	1.12		100	Goering, 1981
Linseed		0		4.92				2.41	19.7	0	18.03	54.94	0		0	0	0		100	Goering, 1981
Peanut		0		11.38				2.39	48.28	0	31.95	0.93	1.32		2.52	0	1.23		100	Goering, 1981
Rapeseed		0		3.49				0.85	64.4	0	22.3	8.23	0		0	0	0		99.27	Goering, 1981
Safflower		0		8.6				1.93	11.58	0	77.89	0	0		0	0	0		100	Goering, 1981
Sesame		0		13.1				3.92	52.84	0	30.14	0	0		0	0	0		100	Goering, 1981
Soybean		0		11.75				3.15	23.26	0	55.53	6.31	0		0	0	0		100	Goering, 1981
Sunflower		0		6.08				3.26	16.93	0	73.73	0	0		0	0	0		100	Goering, 1981
Sunflower	High Oleic	0.34		5.46				1.75	79.36	0	12.86	0	0.23		0	0	0		100	Goering, 1981
Peanut	Crude			9.9				2.5	51		32.6		1.1	1	1.4				99.5	Goodrum, 1984
Poultry fat		0.57	0.26	22.76	8.37			5.36	42.07		17.14	1.07	0	0.45					98.05	Goodrum, 2002
Yellow grease		0.7	0	14.26	1.43			8.23	43.34		26.25	2.51	0.33	0.48					97.53	Goodrum, 2002
Beef tallow		2.73	0.5	22.99	2.86			19.44	41.6		3.91	0.49	0.14	0.33					94.99	Goodrum, 2003
Choice white pork fat		1.57	0.36	22.04	5.03			9.94	42.45		13.17	0.97	2.14	0.56					98.23	Goodrum, 2003
Cottonseed		0.7		21.79	0.56			2.48	12.02		61.62		0.36					0.47	100	Karaosmanoglu, 1999
Rapeseed	Spring Rape (Canola)			3.2				1.1	14.8		12.7			17.7		46.7			96.2	Peterson, 1983
Rapeseed	High Erucic			4.4				1.8	59.8		20.6	11.1				0.9			98.6	Peterson, 1983
Safflower	Linoleic			7.1				2.5	13.3		76.6								99.5	Peterson, 1983
Safflower	Oleic			5.4				2.1	75.3		16.1								98.9	Peterson, 1983
Sunflower				6.4				4.2	23.9		61.4	3							98.9	Peterson, 1983
Soybean	Degummed			12.8				6.2	18.4		55.8	6.8							100	Pryor, 1983
Soybean	Crude			13.9				2.1	23.2		56.5	4.3							100	Pryor, 1983
Cottonseed	Crude	0.8		21.8				2.6	17.7		56.2	0.2			0.5		0.2		100	Ryan, 1984
Cottonseed	Once-refined	0.8		22				2.6	17.7		55.8	0.2			0.5		0.2		99.8	Ryan, 1984
Cottonseed	Bleached and deodorized	0.8		21.9				2.7	18.1		55.6	0.3			0.3		0.2		99.9	Ryan, 1984
Peanut	Crude	0.5		10.3				2.6	45.9		33.5	0.9			4		2.2		99.9	Ryan, 1984
Peanut	Once-refined	0.3		10.2				2.7	46.1		33.5	0.9			4.2		2.1		100	Ryan, 1984
Peanut	Bleached and deodorized	0.3		10.6				2.6	46.1		32.6	0.9			4.1	0.6	2.2		100	Ryan, 1984
Soybean	Crude	0.2		9.7				4.6	23.6		56.7	4.2			0.4	0.3	0.2		99.9	Ryan, 1984
Soybean	Degummed	0.5		10.2				4.4	24.6		55.5	3.9			0.7		0.3		100.1	Ryan, 1984
Soybean	Once-refined	0.4		10.7				4.8	23.8		55.2	4.4			0.5		0.2		100	Ryan, 1984
Soybean	Light Hydrogenated	0.4		9.5				4.9	50.3		32.8	1.3			0.3	0.3	0.2		100	Ryan, 1984
Sunflower	Once-Refined	0.4		6.2				4.8	17.6		69.3	0.2			0.9	0.4	0.3		100.1	Ryan, 1984
Sunflower	Crude	0.5		5.8				4.8	18.3		68.6	0.2			0.8	0.5	0.5		100	Ryan, 1984
Sunflower	Deodorized	0.5		6				4.8	18.9		67.9	0.3			0.9	0.5	0.3		100.1	Ryan, 1984
Sunflower	Dewaxed	0.5		6.2				4.7	19.4		67.4	0.2			0.8	0.4	0.3		99.9	Ryan, 1984
Karanjia				3.7-7.9				2.4-8.9	44.5-71.3		10.8-18.3						1.1-3.5			Srivastava, 2000
Mahua				16.0-28.2				20-25.1	41.0-51		8.9-13.7		0.0-3.3							Srivastava, 2000
Neem		0.2-.26		13.6-16.2				14.4-24.1	49.1-61.9		23-15.8		.8-3.4							Srivastava, 2000
Ricebran		.4-.6		11.7-16.5				1.7-2.5	39.2-43.7		26.4-35.1		.4-.6				.4-.9			Srivastava, 2000
Safflower	High oleic	Trace		5				2	79		13	0	Trace		0	0	0		99	Srivastava, 2000
Sal				4.5-8.6				34.2-44.8	34.2-44.8		2.7		6.3-12.2							Srivastava, 2000
Sunflower				6				4.2	18.7		69.3	0.3	0.4	0.1	1				100	Ziejeski, 1983

The sources for the data above are given in the far right hand column of the table, and the full citations are at the bottom of the page.

Some sources report fatty acid profiles as ranges; these are in the CSV data file.

Fatty Acid Profiles of Various Oils and Fats, % wt.