Journal of Chemistry / 2018 / Article / Tab 6

Research Article

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 acidOils and preparations during the storage period
Fish oilFish oil after 56 dFish oil + apple pomace after 56 dLinseed oilLinseed oil after 56 dLinseed oil + apple pomace after 56 d

C16:1 cis4.404.394.650.030.020.34
C17:1 cis0.210.230.24ndndnd
C18:1 n-9 cis33.1233.4133.0120.7521.0721.12
C18:1 n-9 trans3.373.493.410.800.861.12
C18:2 n-610.9011.2911.615.8116.4917.07
C18:3 n-60.320.420.380.030.010.63
C18:3 n-34.123823.9752.7351.0147.35
C18:4 n-
C20:1 n-95.035.395.
C20:2 n-60.750.840.740.130.180.26
C20:3 n-60.370.460.37ndndnd
C20:3 n-30.651.451.7ndndnd
C20:4 n-60.530.580.310.060.090.34
C20:5 n-
C22:1 n-90.400.110.12ndndnd
C22:5 n-60.931.061.15ndndnd
C22:6 n-35.125.534.98ndndnd
Saturated FA25.7123.2823.909.4210.0011.42
Unsaturated FA74.2976.7276.1090.4989.9188.49
Monounsaturated FA46.5347.0246.6921.7322.1322.84
Polyunsaturated FA27.7629.7029.4168.7667.7865.65
Total n-6 FA13.8014.6514.5516.0316.7718.30
Total n-3 FA13.9615.0514.8652.7351.0147.35

or not detected.

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