|
Fatty acid composition of the oil mixture (natural and emulsified forms). |
|
| Fatty acid |
wt % |
|
|
|
| Myristic acid (14:0) |
0.15 |
| Palmitic acid (16:0) |
3.7 |
| Palmitoleic acid (16:1) |
0.48 |
| Stearic acid (18:0) |
3.8 |
| Oleic acid (18:1 n-9) |
10.4 |
| Vaccenic acid (18:1 n-7) |
1.25 |
| Linoleic (18:2 n-6) |
9.5 |
| alpha-Linolenic acid [ALA] (18:3 n-3) |
18.2 |
| gamma-Linolenic acid [GLA] (18:3 n-6) |
8.3 |
| Stearidonic acid (18:4 n-3) |
0.75 |
| Eicosadienoic acid (20:2 n-6) |
0.25 |
| Arachidonic acid [ARA] (20:4 n-6) |
0.9 |
| Tetracosapentaenoic acid (20:4 n-3) |
0.75 |
| Eicosapentaenoic acid [EPA] (20:5 n-3) |
16.8 |
| Adrenic acid (22:4 n-6) |
0.1 |
| Docosapentaenoic acid (22:5 n-3) |
2.7 |
| Docosahexaenoic acid [DHA] (22:6 n-3) |
11.0 |
| *Others |
10.91 |
|
*Consist of fatty acids comprising no more than 1.5% of total fatty acid content | |
Garaiova et al. Nutrition Journal 2007 6:4 doi:10.1186/1475-2891-6-4 |
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