Table 2 Fatty acids profiles of C. nigrodigitatus and H. odoe oils obtained by cooking-pressing method and maceration in hexane

 C14:0

Myristic acid

4.58

2.86

1.25

 C15:0

Pentadecanoic acid

1.05

0.89

0.74

 C16:0

Palmitic acid

27.55

34.07

24.25

 C17:0

Heptadecanoic acid

1.58

1.34

1.70

 C18:0

Stearic acid

13.06

12.01

8.32

 C20:0

Arachidic acid

1.73

0.34

0.76

 C22:0

Behenic acid

0.38

0.21

0.42

 C24:0

Lignoceric acid

0.16

/

0.15

ΣSFA

50.09

51.72

37.59

 C16 :1

Palmitoleic acid

4.05

4.28

11.67

 C17 :1

Heptadecanoic acid

1.07

0.76

0.69

 C18 :1

Oleic acid

23.98

26.30

27.28

 C20 :1

cis-11 Eicosenoic acid

1.13

2.57

0.24

 C22 :1

Erucic acid

0.36

/

0.08

ΣMUFA

30.59

33.91

39.96

 C18 :2

Linolelaidic acid

3.28

3.53

7.19

 C18 :3

linolenic acid

1.65

1.37

3.93

 C20 :2

Docosadienoic acid

0.40

0.78

1.06

 C20 :3

Eicosatrienoic acid

0.57

3.01

3.84

 C20 :4

Arachidonic acid

2.04

/

0.32

 C20 :5

Eicosapentaenoic acid

4.10

1.29

1.45

 C22 :6

Docosahexaenoic acid

6.36

2.96

2.45

ΣPUFA

18.4

12.94

20.24

ΣUFA

48.99

46.85

60.2

Σn-3

12.11

5.62

7.83

Σn-6

5.32

3.53

7.51

Σn-3 /Σ n-6

2.27

1.59

1.04