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

From: Effect of Echium oil compared with marine oils on lipid profile and inhibition of hepatic steatosis in LDLr knockout mice

Fatty acids (g/100 g total FA) Fish oil Algae oil Echium oil
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