## 3 Results
### Fatty Acid Profile
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**FATTY ACIDS** & **T0** & **T2** & **T3** \\ \hline \(\omega\)-6 & 2.03 \(\pm\) 0.02 b  & 2.10 \(\pm\) 0.02 b  & 1.49 \(\pm\) 0.01 a  \\ \(\omega\)-6 /\(\omega\)-3 & - & - & - & - \\ PUFA/SFA & 0.02 \(\pm\) 0.00 c  & 0.02 \(\pm\) 0.00 b  & 0.01 \(\pm\) 0.00 a  \\ PUFA + MUFA/SFA & 0.11 \(\pm\) 0.00 b  & 0.11 \(\pm\) 0.00 b  & 0.10 \(\pm\) 0.00 a  \\ Trans & 0.01 \(\pm\) 0.00 a  & 0.05 \(\pm\) 0.01 b  & 0.09 \(\pm\) 0.01 c  \\ \hline Rapeseed oil & & & & \\ \hline SFA & 6.59 \(\pm\) 1.23 & 6.75 \(\pm\) 0.02 & 6.86 \(\pm\) 0.07 \\ MUFA & 65.33 \(\pm\) 0.99 a  & 66.03 \(\pm\) 0.12 ab  & 66.66 \(\pm\) 0.70 b  \\ PUFA & 27.84 \(\pm\) 0.32 c  & 26.87 \(\pm\) 0.09 b  & 26.23 \(\pm\) 0.36 a  \\ \(\omega\)-3 & 9.14 \(\pm\) 0.13 c  & 8.69 \(\pm\) 0.07 b  & 8.28 \(\pm\) 0.32 a  \\ \(\omega\)-6 & 18.59 \(\pm\) 0.22 b  & 18.13 \(\pm\) 0.04 a  & 18.22 \(\pm\) 0.23 a  \\ \(\omega\)-6/\(\omega\)-3 & 2.03 \(\pm\) 0.03 a  & 2.08 \(\pm\) 0.01 a  & 2.27 \(\pm\) 0.06 b  \\ PUFA/SFA & 4.22 \(\pm\) 0.62 & 3.97 \(\pm\) 0.01 & 3.82 \(\pm\) 0.03 \\ PUFA + MUFA/SFA & 14.13 \(\pm\) 2.09 & 13.75 \(\pm\) 0.04 & 13.53 \(\pm\) 0.06 \\ Trans & 0.18 \(\pm\) 0.01 a  & 0.27 \(\pm\) 0.01 b  & 0.26 \(\pm\) 0.06 b  \\ \hline \multicolumn{4}{l}{Grape seed oil} \\ \hline SFA & 11.49 \(\pm\) 0.12 a  & 11.87 \(\pm\) 0.10 b  & 11.97 \(\pm\) 0.09 b  \\ MUFA & 24.07 \(\pm\) 0.14 a  & 24.65 \(\pm\) 0.00 b  & 24.74 \(\pm\) 0.07 b  \\ PUFA & 63.77 \(\pm\) 0.33 b  & 62.59 \(\pm\) 0.15 a  & 62.39 \(\pm\) 0.20 a  \\ \(\omega\)-3 & 0.05 \(\pm\) 0.07 & 0.16 \(\pm\) 0.02 & 0.15 \(\pm\) 0.06 \\ \(\omega\)-6 & 63.62 \(\pm\) 0.36 b  & 62.37 \(\pm\) 0.19 a  & 62.16 \(\pm\) 0.25 a  \\ \(\omega\)-6/\(\omega\)-3 & 1204.98 \(\pm\) 458.22 & 378.27 \(\pm\) 30.81 & 411.44 \(\pm\) 550.61 \\ PUFA/SFA & 5.54 \(\pm\) 0.08 b  & 5.27 \(\pm\) 0.06 a  & 5.20 \(\pm\) 0.06 a  \\ PUFA + MUFA/SFA & 7.64 \(\pm\) 0.10 b  & 7.34 \(\pm\) 0.07 a  & 7.27 \(\pm\) 0.07 b  \\ Trans & 0.43 \(\pm\) 0.15 & 0.49 \(\pm\) 0.04 & 0.60 \(\pm\) 0.07 \\ \hline \hline \end{tabular} Values of means \(\equiv\) standard deviations (\(n=12\)). Values with different letters for each row are statistically different \(p<0.05\) according to the Bonferroni post hoc test. “ND” reflects that fatty acid was not detected in the sample. “-”: not applicable.  
\end{table} 
Table 1: _Cont._26.9-26.2% in rapeseed and 62.6-62.3% in grape seed in storage and cooking conditions, respectively. This PUFA fraction was the one that showed the greatest modifications as compared to the values found in unheated samples (2.0%, 27.8% and 63.8% PUFA in raw samples of coconut, rapeseed and grape, respectively). Coconut oil showed the highest PUFA relative decrease with cooking, around 0.5 g (27%). However, as their presence in the oil is low, this loss does not affect in a relevant manner the general profile of the oil. [PERSON] et al. found that PUFA was the only fraction showing significant modifications in coconut oil after accelerated storage during 20 days [23], showing a greater decrease as compared to that found in our study (from 3.18% to 1.95%). Decreases of PUFAs in the case of rapeseed oil were 1-1.6 g (3.5-5.8%) and in the case of grape seed oil 1.2-1.4 g (1.8-2%). The analysis of the fatty acid profile of a sunflower and soybean mix oil (50%) heated for 30 h at 180 \({}^{\circ}\)C showed decreases in the unsaturated fraction of 2.5% (approx. 2 g) mainly due to the decrease in the amount of linoleic acid [43]. Indeed, the significant differences found between the raw samples and those cooked or stored at 65 \({}^{\circ}\)C were not substantially relevant from a nutritional point of view considering the dietary intake of the different oils and their different fatty acid proportions. However, these differences could explain some of the changes found in the parameters related to the oxidation status.