Fatty acid composition and oxidative characteristics of novel edible oils in Poland

Abstract

Plant oils are sources of unsaturated fatty acids (FA) and antioxidant compounds. Herbs, spices, and fruit seeds are potential source of oils which may be used as functional food and dietary supplements. FA profile and oxidative quality of oils (n = 28) were investigated by the chromatographic and titration methods. Peroxidability index (PI) was calculated and cluster analysis was performed. Differences in FA content show which of them is responsible for clusters allotment and also for similarities within each cluster. Oils from cluster S1 were characterized by high content of C18:2 n-6, whereas oils from cluster S2 by higher content of C16:1 and C18:1 n-9. Oils from S3 cluster were distinguished by higher amount of C18:3 n-3. A total of 4 of 17 FAs detected in all samples significantly differed among clusters. Novel oils may be an interesting functional food component, but detailed analysis is needed to confirm their applicability and human health influence.

Keywords

• Cluster analysis
• edible oil
• fatty acid composition
• novel oil
• peroxidability index