Comparison of Fatty Acid Composition of Various Types of Edible Oils

Agricultural Academy, Institute of Cryobiology and Food Technologies, BG-1407, Sofi a, Bulgaria


IVANOVA., S., G. MARINOVA and V. BATCHVAROV, 2016. Comparison of fatty acid composition of various types of edible oils. Bulg. J. Agric. Sci., 22: 849–856

In recent years, there is increasing interest in fatty acid composition and the effects of oils on human health. The fi sh and krill oils are rich source of omega-3 fatty acids, while the plant oils (walnut, sunfl ower, pumpkin, olive) are a good source oflinoleic acid. In the fl axseed oil  the main representative of fatty acids is alpha-linolenic acid. The purpose of this study was to determine the fatty acid composition of oils from fi sh, krill, fl axseed, walnut, pumpkin, olive, salad and sunfl ower, and potential effects on human health in their consumption.

Key words: fatty acid composition, fi sh and krill oils, vegetable oils
Abbreviations: ALA – alpha-linolenic acid, AHA – American Heart Association, DHA – Docosahexaenoic acid, DPA – Docosapentaenoic acid, EPA – Eicosapentaenoic acid, LA – linoleic acid, CLA – Conjugated linoleic acid, CRP – C-reactive protein, CVD – Cardiovascular diseases, MUFA – Monounsaturated fatty acids, PMS – Premenstrual syndrome, PUFA-Polyunsaturated fatty acids, SDA – Stearidonic acid, SFA – Saturated fatty acids

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