## 3 Results  
### Fatty Acid Profile  
The fatty acid profile composition of oils provides information on processing conditions and could be applied for quality control purposes, to identify the purity or the mixture of oils [41]. Table 1 shows the summary of the fatty acid profile for the three analyzed oils. Regarding unheated samples (T0), great differences can be observed among the three oils; coconut oil is the most saturated (89.9% SFA), rapeseed oil is the most monounsaturated (65.3% MUFA) and grape seed oil is the most polyunsaturated one (63.8% PUFA). These data agreed with the nature of these oils. [PERSON] et al. showed the composition of different oils, finding values of 91.1% SFA for coconut oil, 72.8% MUFA for rapeseed oil and 74.3% PUFA for grape seed oil [14]. Although certain variability within the same type of oils can be noticed in the fatty acid profiles of oils depending on the variety analyzed, the geographical location and the cultivar conditions, among other factors, the obtained profiles indicate that the samples could be considered as standard for these types of oils. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**FATTY ACIDS** & **T0** & **T2** & **T3** \\ \hline \hline Coconut oil & & & \\ \hline SFA & 89.88 \(\pm\) 0.07 \({}^{\text{a}}\) & 89.43 \(\pm\) 0.12 \({}^{\text{a}}\) & 90.42 \(\pm\) 0.12 \({}^{\text{b}}\) \\ MUFA & 8.07 \(\pm\) 0.05 \({}^{\text{b}}\) & 8.31 \(\pm\) 0.09 \({}^{\text{b}}\) & 7.90 \(\pm\) 0.11 \({}^{\text{a}}\) \\ PUFA & 2.03 \(\pm\) 0.02 \({}^{\text{c}}\) & 2.10 \(\pm\) 0.02 \({}^{\text{b}}\) & 1.49 \(\pm\) 0.01 \({}^{\text{a}}\) \\ \(\upomega\)-3 & ND & ND & ND \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Fatty acid profile (g/100 g fatty acids) and health-related ratios for the three oils: unheated (T0), after 20 days at 65 \({}^{\text{c}}\)C (T2) and after 90 min at 180 \({}^{\text{c}}\)C (T3). Regarding healthy aspects, it has to be noted that the presence of trans fatty acid fraction was very low in the three oils (0.01-0.43%). Concerning the unsaturated/saturated and \(\omega\)-6/\(\omega\)-3 ratios, relevant differences among the oils were observed. Rapeseed oil showed the best ratio for PUFA + MUFA/SFA ratio, reaching values of 14, and also the best values for \(\omega\)-6/\(\omega\)-3 ratio (approximately 2). This oil is poor in \(\omega\)-3 fatty acids. However, in this case, its higher amount of oleic acid in detriment of linoleic acid, leads to a good equilibrium between \(\omega\)-6 and \(\omega\)-3 amounts. [PERSON] et al. in a review of evidence in human studies of \(\omega\)-3 and \(\omega\)-6 PUFA intake on cardiovascular disease, cancer and depressive disorders, concluded that \(\omega\)-3 PUFAs have been proved to be beneficial, but the role of \(\omega\)-6 PUFAs needs to be better assessed. These authors pointed out that only a limited number of clinical studies considered the \(\omega\)-3:\(\omega\)-6 PUFAs ratio, rather than reporting contrasting results [42]. Analyzing the effects of cooking and accelerated oxidation conditions (Schaal at 65 \({}^{\circ}\)C during 20 days) on the fatty acid composition in the three oils (Table 1, and Supplementary Material Tables S1-S3 for the detailed profiles), only slight quantitative modifications were observed, although in some cases they were statistically significant. In the case of SFA, coconut oil maintained values of 89.4 and 90.4% with accelerated storage and cooking, respectively, rapeseed oil values were 6.7 and 6.8% and grape seed oil values were 11.9 and 12.0%. They were all very similar values to those shown for raw samples (89.9%, 6.6% and 11.5%, for coconut, rapeseed and grapeseed oil, respectively). In the case of MUFA, coconut oil showed values of 8.3 and 7.9% (for 20 days storage and cooking, respectively), rapeseed oil 66.0 and 66.7% and grape seed oil 24.6 and 24.7%. Again, these values were very similar to the MUFA amounts found in raw samples (8.1% for coconut, 65.3% for rapeseed and 24.1% for grape seed oil). Finally, in the case of PUFA, values were 2.1-1.5% in coconut,