Table 1 Distribution of fatty acids in cold-pressed VirginoR turnip rapeseed oil (CPTRO) and butter used in the study
Fatty acids | Distribution % | |
|---|---|---|
CPTRO | Butter | |
10:0 capric acid | 0 | 1.6 |
12:0 lauric acid | 0 | 2.7 |
14:0 myristic acid | 0 | 11.0 |
14:1 (ω-5) myristoleic acid | 0 | 0.9 |
15:0 pentadecanoic acid | 0 | 0.9 |
16:0 palmitic acid | 2.9 | 30.0 |
16:1 (ω-7) palmitoleicacid | 0.1 | 1.5 |
18:0 stearic acid | 1.3 | 14.6 |
18:1 (ω-7) vaccenic acid | 2.9 | 0.9 |
18:1 (ω-9) oleic acid | 56.7 | 30.4 |
18:2 (ω-6) linoleic acid | 21.9 | 2.0 |
18:3 (ω-3) alpha-linolenic acid | 13.1 | 0.4 |
20:1 (ω-9) eicosenoic acid | 0.9 | 0 |
Others (8:0, 17:0, 18:2, 20:0) | 0.3 | 1.4 |
Unidentified fatty acids | 0 | 1.8 |
Saturated fatty acids | 4.5 | 61.7 |
Monounsaturated fatty acids | 60.6 | 33.7 |
Polyunsaturated fatty acids | 35.0 | 2.9 |