Investigation of the fatty acid composition of vegetable oils

Nutrition analysis shows that in many countries, including Kazakhstan, omega-3 fatty acids are consistently lacking in omega-6 fatty acids, which account for about 48-74%. Scientific studies have shown that the dominance of these acids in the diet leads to an increased risk of cardiovascular and mental diseases, immunodeficiency and the development of cancerous tumors. Omega-3 fatty acids have been shown to help prevent cardiovascular disease by reducing blood clotting, preventing the formation of blood clots and protecting blood vessels from the formation of cholesterol plaques.

Introduction. Polyunsaturated fatty acids, being essential components of the diet, play a key role in numerous biological processes, including the regulation of inflammatory reactions, immune responses and lipid metabolism. This article touches upon the problem of determining the fatty acid composition of vegetable oils.

Materials and methods. The gas chromatographic analysis of sunflower, sea buckthorn, hemp, soy, linseed, walnut, olive, mustard, corn, sesame and pumpkin oils was carried out for compliance with GOST 30623-98 «Vegetable oils and margarine products. The method of detecting falsification». It is established that sunflower, olive, corn, mustard and sesame meet the current standards. Additionally, hemp and walnut oil, which are absent in the regulatory documents, were investigated.

Results and conclusions. Hemp oil is very similar in fatty acid composition to wheat oil. Soybean and linseed oil have insignificant deviations from the standard. But despite this, it is possible to establish their authenticity. Pumpkin oil complies with the regulatory documentation on the fatty acid composition, but at the same time it can be identified as corn. Nutrition analysis shows that in many countries, including Kazakhstan, omega-3 fatty acids are consistently lacking in omega-6 fatty acids, which account for about 48-74%. Scientific studies have shown that the dominance of these acids in the diet leads to an increased risk of cardiovascular and mental diseases, immunodeficiency and the development of cancerous tumors. Omega-3 fatty acids have been shown to help prevent cardiovascular diseases by reducing blood clotting, preventing the formation of blood clots and protecting blood vessels from the formation of cholesterol plaques. Therefore, scientific studies have proved that to reduce the incidence of gastrointestinal diseases, not only a higher intake of polyunsaturated fatty acids is necessary, but also a significant increase in the proportion of omega-3 fatty acids.

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