## 3 Results
### Results and Evaluation of FTIR Spectra
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multicolumn{5}{c}{**Unsaponified Fatty Acids (Free Fatty Acids)**} & \multicolumn{3}{c}{**Saponified Fatty Acids (Fatty Acids Estefied to PLs)**} \\ \hline \hline \multirow{2}{*}{**Fatty Acid Name**} & \multirow{2}{*}{**TACs of Apple**} & \multirow{2}{*}{**TACs of Apple**} & \multirow{2}{*}{**Fatty Acid Name**} & \multirow{2}{*}{**TACs of Apple Juice**} & \multirow{2}{*}{**TACs of Apple**} \\  & & & & & **Pomace** \\ \hline C8.0 & N/D & N/D & C8.0 & N/D & 0.09 \(\pm\) 0.02 \\ C9.0 & \(0.5\pm 0.004\) & \(0.5\pm 0.1\) & C9.0 & 0.2 \(\pm\) 0.02 & 0.2 \(\pm\) 0.05 \\ C12.0 & N/D & N/D & C12.0 & N/D & 0.1 \(\pm\) 0.008 \\ C13.0 & N/D & N/D & C13.0 & N/D & N/D \\ C14.0 & N/D & 2.3 \(\pm\) 0.2 & C14.0 & 0.6 \(\pm\) 0.07 & 0.5 \(\pm\) 0.02 \\ C15.0 & N/D & N/D & C15.0 & 0.8 \(\pm\) 0.2 & N/D \\ C16.0 & \(22.4\pm 0.5\) & \(25.5\pm 5.05\) & C16.0 & 33.03 \(\pm\) 0.7 & 35.1 \(\pm\) 0.1 \\ C16.1\(\circ\)9 & N/D & 0.7 \(\pm\) 0.1 & C16.1 \(\circ\)9 & 1 \(\pm\) 0.1 & 0.6 \(\pm\) 0.05 \\ C17.0 & N/D & N/D & C17.0 & 1.1 \(\pm\) 0.05 & 1.3 \(\pm\) 0.09 \\ C18.0 & \(70.4\pm 0.8\) & \(66.2\pm 5.4\) & C18.0 & 23.4 \(\pm\) 1 & 36 \(\pm\) 0.4 \\ C18.1\(\circ\)9 & \(6.7\pm 0.5\) & \(5.63\pm 1.5\) & C18.1 \(\circ\)9 & 6.9 \(\pm\) 0.3 & 6.3 \(\pm\) 0.3 \\ C18.2\(\circ\)9.12 (LA) & N/D & 0.7 \(\pm\) 0.1 & C18.2 \(\circ\)9.12 (LA) & 26.9 \(\pm\) 0.4 & 17.2 \(\pm\) 0.6 \\ C18.3 \(\circ\)9.12,15 (ALA) & N/D & N/D & C18.3 \(\circ\)9.12,15 (ALA) & 5.7 \(\pm\) 0.09 & 1.9 \(\pm\) 0.09 \\ C18.4\(\circ\)-3.6,9,12 & N/D & N/D & C18.4c-3.6,9,12 & N/D & N/D \\ C19.0 & N/D & N/D & C19.0 & N/D & N/D \\ C20.1 & N/D & N/D & C20.1 & N/D & 0.4 \(\pm\) 0.1 \\ C18.2\(\circ\)10,12 & N/D & N/D & C18.2 \(\circ\)10,12 & 0.3 \(\pm\) 0.02 & 0.3 \(\pm\) 0.05 \\ C20.3\(\circ\)8.11,14 & N/D & N/D & C20.3 \(\pm\) 6.11,14 & 0.06 \(\pm\) 0.006 & N/D \\ C20.4\(\circ\)5.81,114 & N/D & N/D & C20.4\(\circ\)5.8,111 & N/D & N/D \\ C20.5(EPA) & N/D & N/D & C20.5(EPA) & & \\ C5.8,11,14,17 & N/D & N/D & C5.8,11,14,17 & N/D & N/D \\ C22.2\(\circ\)13,16 & N/D & N/D & C22.2 \(\circ\)13,16 & N/D & N/D \\ C23.2\(\circ\)5.13,16 & N/D & N/D & C22.3 \(\circ\)5.13,16 & N/D & N/D \\ C22.4 \(\circ\)7.10,13,16 & N/D & N/D & C22.4 \(\circ\)7.10,13,16 & N/D & N/D \\ C25.5(DPA) & N/D & N/D & C22.5\(\circ\)(DPA) & & \\ C7.10,13,16,19 & & & & & \\ C22.6(DHA) & N/D & N/D & C22.6(DHA) & & N/D & N/D \\ c4.7,10,13,16,19 & & & & & \\ SFA & \(93.3\pm 0.5\) & \(93.0\pm 1.5\) & SFA & 59.06 \(\pm\) 0.7 & \(73.4\pm 0.5\) \\ UFA & \(6.7\pm 0.5\) & \(7.01\pm 1.5\) & UFA & \(40.9\pm 0.7\) & 26.7 \(\pm\) 0.5 \\ MUFA & \(6.7\pm 0.5\) & \(6.3\pm 1.5\) & MUFA & \(7.9\pm 0.24\) & \(7.3\pm 0.3\) \\ PUFA & N/D & \(0.7\pm 0.1\) & PUFA & \(33.06\pm 0.5\) & \(19.4\pm 0.7\) \\ n3 PUFA & N/D & N/D & n3 PUFA & \(5.7\pm 0.09\) & \(1.2\pm 0.08\) \\ n6 PUFA & N/D & \(0.7\pm 0.1\) & n6 PUFA & \(27.3\pm 0.4\) & \(17.5\pm 0.64\) \\ n6/n3 & N/D & N/D & n6/n3 & \(4.8\pm 0.05\) & \(9.4\pm 0.3\) \\ \hline \hline \end{tabular} Abbreviations: n-3, omega-3 PUFA; n-6, omega-6 PUFA; PUFA, polyunsaturated fatty acids; MUFA, monounsaturated fatty acids; SAFA, saturated fatty acids; ALA, a-lindenic acid; LA, linoleic acid; EPA, eicsopentaneonic acid; DPA, docosquentanoic acid; DHA, docosquentanoic acid; N/D, not detectable. N/D is defined as fatty acids detected with a contribution of less than 0.005% to the total fatty acid content.  
\end{table} 
Table 8: Unsaponified (Free) and Saponified Fatty Acids present in TAC extracts of apple juice and by-products. composed entirely of the monounsaturated fatty acid (MUFA) oleic acid 18:1, in the FFA of the TAC from apple juice, with a content of 6.8 \(\pm\) 0.5%, while in the FFA of the TAC from the by-products, apart from most abundant UFA, oleic acid (5.6 \(\pm\) 1.5%), lower amounts of other UFAs were also detected, like the palmitoleic (C16:1) 0.7 \(\pm\) 0.1% and linoleic (C18:2) 0.7 \(\pm\) 0.1% acids. The remaining monounsaturated and polyunsaturated fatty acids appear at a content of <0.005%.