Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Conditions

Table 6

Fatty acid content (%) in fish and linseed oil or in formulations (oil + apple pomace) before and after 56 days of storage under anaerobic conditions.

Fatty acid	Oils and preparations during the storage period
	Fish oil	Fish oil after 56 d	Fish oil + apple pomace after 56 d	Linseed oil	Linseed oil after 56 d	Linseed oil + apple pomace after 56 d
C14:0	2.78	2.72	2.36	0.02	0.02	0.33
C15:0	0.27	0.23	0.34	nd	nd	nd
C16:0	12.85	11	11.94	5.29	5.39	6.15
C16:1 cis	4.40	4.39	4.65	0.03	0.02	0.34
C17:0	1.96	0.96	1.15	0.02	0.03	0.20
C17:1 cis	0.21	0.23	0.24	nd	nd	nd
C18:0	2.97	2.92	3.05	3.97	4.37	4.58
C18:1 n-9 cis	33.12	33.41	33.01	20.75	21.07	21.12
C18:1 n-9 trans	3.37	3.49	3.41	0.80	0.86	1.12
C18:2 n-6	10.90	11.29	11.6	15.81	16.49	17.07
C18:3 n-6	0.32	0.42	0.38	0.03	0.01	0.63
C18:3 n-3	4.12	382	3.97	52.73	51.01	47.35
C18:4 n-3	1.04	1.14	1.06	nd	nd	nd
C20:0	0.24	0.30	0.27	0.12	0.19	0.16
C20:1 n-9	5.03	5.39	5.26	0.15	0.18	0.26
C20:2 n-6	0.75	0.84	0.74	0.13	0.18	0.26
C20:3 n-6	0.37	0.46	0.37	nd	nd	nd
C20:3 n-3	0.65	1.45	1.7	nd	nd	nd
C20:4 n-6	0.53	0.58	0.31	0.06	0.09	0.34
C20:5 n-3	3.03	3.11	3.15	nd	nd	nd
C21:0	0.14	0.18	0.14	nd	nd	nd
C22:0	4.50	4.97	4.65	nd	nd	nd
C22:1 n-9	0.40	0.11	0.12	nd	nd	nd
C22:5 n-6	0.93	1.06	1.15	nd	nd	nd
C22:6 n-3	5.12	5.53	4.98	nd	nd	nd
Saturated FA	25.71	23.28	23.90	9.42	10.00	11.42
Unsaturated FA	74.29	76.72	76.10	90.49	89.91	88.49
Monounsaturated FA	46.53	47.02	46.69	21.73	22.13	22.84
Polyunsaturated FA	27.76	29.70	29.41	68.76	67.78	65.65
Total n-6 FA	13.80	14.65	14.55	16.03	16.77	18.30
Total n-3 FA	13.96	15.05	14.86	52.73	51.01	47.35

or not detected.