Table 1 Fatty acids composition of the edible oils applied in this study

C10:0 – capric

-

1.12

-

C12:0 – lauric

-

4.92

-

C14:0 – miristic

7.93

10.19

-

C16:0 – palmitic

17.05

6.97

5.15

C18:0 – stearic

3.05

0.92

2.57

C16:1 – palmitoleic

9.76

2.82

-

C18:1 - oleic (n-9)

13.20

27.48

12.77

C18:2 – (LNA) linoleic (n-6)

1.19

1.17

27.52

C18:3 – (ALA) α-linolenic (n-3)

0.68

-

26.75

C18:3 – (GLA) γ- linolenic (n-6)

-

-

13.11

C18:4 – (SDA) stearidonic (n-3)

3.28

-

11.13

C20:4- (ARA) arachidonic (n-6)

1.82

-

-

C20:5 – (EPA) eicosapenatenoic (n-3)

19.97

-

-

C22:5 – (DPA) docosapentaenoic (n-3)

2.20

0.38

-

C22:6 – (DHA) docosaexaenoic (n-3)

11.51

42.89

-

Σ saturated FA

28.03

24.12

7.72

Σ monounsaturated FA

22.96

30.30

12.77

Σ polyunsaturated FA

40.65

44.44

78.51

N-6 FA

3.01

1.17

40.63

N-3 FA

37.64

43.27

37.88

N-6/N-3 FA ratio

0.08

0.03

1.07