Variability of Essential and Nonessential Fatty Acids of Irish Rapeseed Oils as an Indicator of Nutritional Quality

Figure 2

Green: linolenic acid (C18:3); purple: linoleic acid (C18:2); grey: palmitic acid (C16:0); red: oleic acid (C18:1); lime: stearic acid (C18:0); magenta: gadoleic acid (C20:0). Separating individual fatty acids in the rapeseed oil from producer 1, batch 1, via LCMS as outlined in Materials and Methods. Coloured peaks represent overlayed chromatograms of identified individual fatty acids separated and detected in PRO1B1.