Composition of fatty acids in selected vegetable oils

Abstract

Plant oils and fats are important and necessary components of the human nutrition. They are energy source and also contain fatty acids - compounds essential for human health. The aim of this study was to evaluate nutritional quality of selected plant oil - olive, rapeseed, pumpkin, flax and sesame; based on fatty acid composition in these oils. Fatty acids (MUFA, PUFA, SFA) were analyzed chromatography using system Agilent 6890 GC, injector multimode, detector FID. The highest content of saturated fatty acids was observed in pumpkinseed oil (19.07%), the lowest content was found in rapeseed oil (7.03%), with low level of palmitic and stearic acids and high level of behenic acid (0.32%) among the evaluated oils. The highest content of linoleic acid was determined in pumpkinseed (46.40%) and sesame oil (40.49%); in these samples was also found lowest content of α-linolenic acid. These oils have important antioxidant properties and are not subject to oxidation. The richest source of linolenic acid was flaxseed oil which, which is therefore more difficult to preserve and process in food industry. In olive oil was confirmed that belongs to the group of oils with a predominantly monosaturated oleic acid (more than 70%) and a small amount of polysaturated fatty acid. The most commonly used rapeseed oil belongs to the group of oils with the medium content of linolenic acid (8.76%); this oil also showed a high content of linoleic acid (20.24%). The group of these essentially fatty acids showed a suitable ratio ∑n3/n6 in the rapessed oil (0.44).

The content of nutrients and fatty acids profile in different oilseeds

“…Significantly (P<0.05) the highest eicosenoic acid content (C20:1 n9) of 1.07% was detected in rapeseed oil. This is comparable to the results of Frančáková et al (2015).…”

“…corresponds with results published byFrančáková et al (2015),Orsavova et al (2015) andJokić et al (2013).Oleic acid (C18:1) along with palmitoleic acid (C16:1) belong to monounsaturated and conditionally essential fatty acids. Both of these acids are very good indicators of thermal stability of vegetable oils, which means that with their increasing content the thermal stability increases as well(Bíro et al, 2016).…”

“…(rapeseed oil) to 4.39% (soybean oil) was detected. This et al (2007) and Frančáková et al (2015). Significantly (P<0.05) the highest eicosenoic acid content (C20:1 n9) of 1.07% was detected in rapeseed oil.…”

Crambe tataria sebeók seeds and plants grown in vitro and in vivo fatty acid composition comparison

“…Unsaturated FA have a preventive effect on the many diseases caused by modern lifestyles. It reduces the risk of cardiovascular diseases, modifies blood pressure, improves blood vessels elasticity and reduces the level of cholesterol and blood coagulation (Frančáková et al, 2015). In seeds of studied species the biggest share of all FA had Oleic acid but in leaves its content was low (samples from seeds had 29.71 ±4.10 mol% of C18:1).…”

“…Some polyunsaturated FA were detected in C. tataria seed and leaf samples. Linoleic and α-Linolenic acids are essential fatty acids so foods with high content of these acids should be included in human diet (Frančáková et al, 2015). The biggest amount of C18:2 was detected in C. tataria seed samples (22.45 ±1.11 mol%).…”