Fatty acid composition of GF oat-based wraps filled with beef (GF_W_B), chicken (GF_W_C), fish (GF_W_F), PWL (GF_W_PWL), and SWP (GF_W_SWP)
| Fatty acids (%) | GF_W_B | GF_W_C | GF_W_F | GF_W_PWL | GF_W_SWP |
|---|---|---|---|---|---|
| Saturated fatty acids | |||||
| Butyric acid (C4:0) | 1.1 | 1.53 | 1.29 | 1.67 | 1.75 |
| Caproic acid (C6:0) | 1.26 | 1.45 | 1.41 | 1.76 | 1.96 |
| Caprylic acid (C8:0) | 0.73 | 1.32 | 1.28 | 1.67 | 1.66 |
| Capric acid (10.0) | 3.59 | 4.25 | 3.3 | 4.02 | 3.55 |
| Lauric acid (12:0) | 5.18 | 6.32 | 4.76 | 6.49 | 5.95 |
| Tridecanoic acid (13:0) | 3.75 | 4.59 | 4.42 | 5.25 | 5.12 |
| Myristic acid (14:0) | 1.94 | 2.41 | 1.33 | 1.71 | 1.88 |
| Palmitic acid (14:0) | 9.79 | 7.2 | 8.59 | 7.62 | 7.07 |
| Heptadecanoic acid (17:0) | 6.03 | 4.64 | 5.11 | 4.27 | 5.95 |
| Stearic acid (C18:0) | 3.51 | 5.37 | 4.78 | 4.31 | 4.62 |
| Arachidic acid (20:0) | 13.48 | 10.05 | 11.92 | 10.22 | 11.32 |
| Heneicosanoic acid (C21:0) | 1.91 | 1.8 | 1.09 | 2.3 | 0.92 |
| Behenic acid (C22:0) | 0.92 | 1.59 | 1.41 | 1.6 | 2.18 |
| £SFA | 53.19 | 52.52 | 50.69 | 52.89 | 53.93 |
| MUFAs | |||||
| cis-10-Pentadecanoic acid (C15:1) | 5.31 | 4.34 | 4.62 | 4.8 | 4.28 |
| Palmitoleic acid (16:1) | 3.25 | 3.51 | 3.55 | 3.92 | 4.25 |
| Oleic acid (C18:1) | 20.18 | 14.86 | 18.98 | 14.62 | 16.66 |
| cis-11-Eicosenoic acid (20:1) | 3.04 | 3.37 | 2.29 | 3.85 | 3.18 |
| £ MUFA | 31.78 | 26.08 | 29.44 | 27.19 | 28.37 |
| PUFAs | |||||
| Linoleic acid (C18:2) | 6.66 | 9.75 | 6.92 | 10.05 | 8.92 |
| Gamma-linolenic acid | 1.26 | 1.71 | 2.15 | 2.15 | 1.62 |
| Alpha-linolenic acid (C18:3) | 6.89 | 7.2 | 7.04 | 6.68 | 7.76 |
| cis-11-14-Eicosadienoic acid (C20:2) | 6.39 | 4.38 | 5.62 | 4.6 | 4.9 |
| £ PUFA | 21.2 | 23.04 | 21.73 | 23.48 | 23.2 |
GF: gluten-free; MUFA: monounsaturated fatty acid; PUFA: polyunsaturated fatty acid; PWL: palm weevil larvae; SWP: Mulberry Silkworm pupae