Pure vegetal oils are easily digested and they contribute to the absorption of lipo-soluble vitamins (A, D, E, and K). Due to their antioxidants and monounsaturated fatty acids, vegetal oils reduce the risk of cardiovascular disease. Phenol compounds also have anti-inflammatory and anticoagulant properties, and they increase metabolic rate. The ratio between Omega-6 and Omega-3 fatty acids is extremely important. The recommended ratio is between 1:1 and 4:1, but our diet relies on a high supply of Omega-6. This study aims at evaluating the profile of fatty acids in certain vegetal oils available on the domestic market. Based on the results, it was evaluated the nutritional value of the studied material. The analysis of oil samples was done with gas chromatograph coupled with mass spectrometry on a Shimadzu GCMS QP2010Plus. The most balanced ratio of fatty acids was in the maize germ oil, which also supplies important amounts of vitamins (A and E). Olive oil has mainly oleic acid, and grape, pumpkin and maize germ oils contain mainly linoleic acid.

vegetable oil, fatty acids, healthy diet, nutritional value

Presentation: poster