S. IVANOVA, G. MARINOVA and V. BATCHVAROV
Agricultural Academy, Institute of Cryobiology and Food Technologies, BG-1407, Sofi a, Bulgaria
IVANOVA., S., G. MARINOVA and V. BATCHVAROV, 2016. Comparison of fatty acid composition of various types of edible oils. Bulg. J. Agric. Sci., 22: 849–856
In recent years, there is increasing interest in fatty acid composition and the effects of oils on human health. The fi sh and krill oils are rich source of omega-3 fatty acids, while the plant oils (walnut, sunfl ower, pumpkin, olive) are a good source oflinoleic acid. In the fl axseed oil the main representative of fatty acids is alpha-linolenic acid. The purpose of this study was to determine the fatty acid composition of oils from fi sh, krill, fl axseed, walnut, pumpkin, olive, salad and sunfl ower, and potential effects on human health in their consumption.