The Energy Contribution of Vegetable Oils to Dietary Intake of Fatty Acids
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28150%2F15%3A43873283" target="_blank" >RIV/70883521:28150/15:43873283 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/15:43873283
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The Energy Contribution of Vegetable Oils to Dietary Intake of Fatty Acids
Original language description
Fatty acids composition was analyzed in fourteen vegetable oils - safflower (SAF), grape (GRP), silybum marianum (SIL), hemp (HMP), sunflower (SFL), wheat germ WHG), pumpkin seed (PMS), sesame (SES), rice bran (RB), almond (ALM), rapeseed (RPS), peanut (PNT), olive (OL), and coconut (COC) oil. As the predominant SFA, MUFA and PUFA, palmitic acid (C16:0; 4.6 - 20.0 %), oleic acid (6.2 - 71.1 %) and linoleic acid (1.6 - 79 %), respectively, were established. The energy contribution of SFAs (19.4 - 695.7 %ERDI), PUFAs (10.6 - 786.8 % ERDI), n-3 FAs (4.4 - 117.1 % ERDI) and n-6 FAs (1.8 - 959.2 % ERDI) of analyzed oils expressed in % ERDI of 1 g oil to energy recommended dietary intakes for total fat (ERDI - 37.7 kJ/g) were determined.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů