publication . Article . 2015

Composition of fatty acids in selected vegetable oils

Helena Frančáková; Eva Ivanišová; Štefan Dráb; Tomáš Krajčovič; Marián Tokár; Ján Mareček; Janette Musilová;
Open Access English
  • Published: 17 Dec 2015 Journal: Potravinarstvo (issn: 1337-0960, Copyright policy)
  • Publisher: HACCP Consulting
Abstract
<table style="height: 513px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="513" align="left" valign="top"><p>Plant oils and fats are important and necessary components of the human nutrition. They are energy source and also contain fatty acids - compounds essential for human health. The aim of this study was to evaluate nutritional quality of selected plant oil - olive, rapeseed, pumpkin, flax and sesame; based on fatty acid composition in these oils. Fatty acids (MUFA, PUFA, SFA) were analyzed chromatography using system Agilent 6890 GC, injector multimode, detector FID. The highest content of saturated fatty acids ...
Subjects
free text keywords: plant oil, fat, nutritional quality, fatty acid, SFA, PUFA, MUFA, Nutrition. Foods and food supply, TX341-641, Energy source, Linolenic acid, Human nutrition, Botany, Polyunsaturated fatty acid, chemistry.chemical_classification, chemistry, Linoleic acid, chemistry.chemical_compound, Food science, Behenic acid, Oleic acid, Biology
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publication . Article . 2015

Composition of fatty acids in selected vegetable oils

Helena Frančáková; Eva Ivanišová; Štefan Dráb; Tomáš Krajčovič; Marián Tokár; Ján Mareček; Janette Musilová;