## 3 Results and Discussion  
### Fatty Acid Composition  
The fatty acid composition of the examined edible fixed oils is presented in Table 2. In the examined oils, the proportion of saturated fatty acids varied widely, ranging from 9.39% in pine cone oil to 94.10% in virgin coconut oil. Among the saturated fatty acids, palmitic acid (C16:0) was predominant in most oils (ranging from 4.37% in canola oil to 33.44% in sea buckthorn oil), followed by stearic (C18:0), pentadecanoic (C15:0), myristic (C14:0), and lauric (C12:0) acids (Table S1). Capric (C10:0), margaric (C17:0), and arachidic (C20:0) acids were present in trace amounts in most oil samples compared to the other fatty acids. In virgin coconut oil, lauric acid accounted for 55.53% of total FAs, followed by myristic (19.34%) and palmitic (7.76%) acids, whereas pentadecanoic acid was the main saturated fatty acid in macadamia and evening primrose oils (Table S1). As observed in Table 2, the monounsaturated fatty acid (MUFA) proportion of the examined edible fixed oils showed a great variation from 4.95% in virgin coconut oil to 73.36% in hazelnut oil. Oleic acid (C18:1 n-9) was the primary fatty acid found in all oils at considerable levels, ranging from 4.30% in virgin coconut oil to 71.61% in hazelnut oil (Table S2). Other monounsaturated fatty acids present in lesser amounts were cis-vaccenic acid (C18:1 n-7), gondoic acid (C20:1 n-9), erucic acid (C22:1 n-9), and cis-7-hexadecenoic acid (C16:1 n-9), a positional isomer of palmitoleic acid (Table S2). Interestingly, the major monounsaturated fatty acids in sea buckthorn oil were cis-7-hexadecenoic and oleic acids (29.0% and 28.50%, respectively), in accordance with previous research [14]. The polyunsaturated fatty acid (PUFA) proportion differed considerably among the edible fixed oils studied, ranging from 0.94% in virgin coconut oil to 75.77% in evening primrose oil (Table 2). Linoleic (C18:2 n-6) and \(\alpha\)-linolenic (C18:3 n-3) acids were the prevailing polyunsaturated fatty acids, followed by \(\gamma\)-linolenic (C18:3 n-6), eicosapentaenoic (EPA) (C20:5 n-3), and docosapentaenoic (DPA) (C22:5 n-6) acids (Table S3). The highest proportion of linoleic acid (75.38%) was observed in evening primrose oil and the lowest in coconut oil (0.90%), whereas the respective percentages of \(\alpha\)-linolenic acid were noticed  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Edible Fixed Oil** & **SFA** & **MUFA** & **PUFA** & **UFA/SFA** & **SFA:MUFA:PUFA** & **n-6/n-3** & **OIT (h)** \\ \hline Walnut oil & 14.50 \(\pm\) 0.13 a & 16.54 \(\pm\) 0.23 & 68.96 \(\pm\) 0.45 & 5.90 \(\pm\) 0.02 a & 1:1:14.8 & 5.77 & 0.47 \(\pm\) 0.02 \\ Linseed oil & 14.35 \(\pm\)  
in chia seed oil (54.27%) and in apricot oil (0.10%), respectively (Table S3). All the results obtained concerning the fatty acid proportion of the edible fixed oils studied are in good correlation with those earlier published in previous studies [5; 15; 16; 17; 18; 19; 20; 21; 22; 23; 24; 25]. To go a step further, the nutritional value and health benefits of edible fixed oils can be evaluated by their fatty acid proportion. According to the World Health Organization (WHO), the ratio of SFA, MUFA, and PUFA in dietary fats is recommended to be 1:1.5:1 for maintaining good health [26]; however, no natural oil possesses such a balanced composition. In our study, all edible fixed oils (with the exception of virgin coconut oil) had UFA/SFA values greater than 1.6 (Table 2), suggesting their function in lowering blood lipids, reducing blood pressure, and preventing cardiovascular diseases [5]. PUFA/SFA ratios differed considerably among the fixed oils studied, ranging from 0.0 in virgin coconut oil to 6.9 in pine cone oil (Table 2). Diets rich in PUFAs are considered an option for low-fat diets and may reduce blood cholesterol levels, regulate immune function, reduce the susceptibility of LDL cholesterol to oxidation, and improve the fluidity of HDL cholesterol [27].