An investigation of frequently consumed edible oils in Turkey in terms of omega fatty acids

• DOI: 10.1007/s10600-011-9929-x
• Publication Date: 2011-07-25T05:58:03Z
• Authors: Sevgi Kolayli; Ozlem Tarhan; Meryem Kara; Rezzan Aliyazicioglu; Murat Kucuk
• Keywords: 2. Zero hunger; 0301 basic medicine; 03 medical and health sciences

The fatty acid profiles of frequently consumed oils and crops cultivated in Turkey were investigated in regard to omega fatty acids. Analyses were carried out on commercially sold oils, sunflower, olive, and fish oils, and oils extracted from fatty seeds of hazelnut, walnut, olive, sunflower, poppy, sesame, and pumpkin, and butter produced in Turkey. Hazelnut and olive oils were found to be rich in omega-9 (oleic acid 18:1), walnut, poppy seed, sesame, and pumpkin seed were rich in omega-6 (linoleic acid 18:2), and butter was rich in short chain fatty acids and omega-9. Fish oil, from mackerel, was the richest in omega-3 fatty acids and fatty acid diversity. There were some alterations between commercially sold oils and oils extracted from seeds in regard to fatty acid percentages and variety.