According to the data from Table 2, it is noticed that the vegetable oils studied presented elevated amounts of
unsaturated fatty acids, what agrees with the data reported in the literature [14–16].
The polyunsaturated fatty acids act in several physiological and metabolic processes. These acids are not synthesized by the human organism, thus they ought to be supplied by the food diet, for a good maintenance of health. Linoleic (18:2 x-6) and a-linolenic (C18:3 x-3) acids are included in this group. These two fatty acids are precursors of the polyunsaturated fatty acids of long chains from the series x-3 and x-6, like arachidonic acid (C20:4 x-6) and docosahexaenoic acid (22:6 x-3) [1].