## 3 Results and Discussion
### Fatty Acids Analysis
[23] for Serbian margarines, but closer to those reported by [PERSON] et al. [34] for Spanish margarines. In contrast to the ratio of UFAs and SFAs, the atherogenicity index is a more complex indicator that evaluates the potential effects of fatty acids on the incidence of pathogenic phenomena. The atherogenicity index (IA) has been calculated as follows: IA = [C12:0 + (4 \(\times\) C14:0) + C16:0]/UFA. For the analyzed margarine samples, this index ranged between 1.11 for M1 group samples and 1.22 for M2 and 1.35 for M3 margarine samples. The obtained results were greater than those reported for soft margarines (0.42), [35] but close to the ones of hard margarines (1.17-1.67) [23]. Regarding the atherogenicity index of margarine compared to butter (1.78-1.85), we can \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Name**} & \multirow{2}{*}{**Abbreviation**} & \multirow{2}{*}{**RT \(\pm\) 0.5 min**} & \multicolumn{3}{c}{**Margarine Samples—Mean (SD)**} \\ \cline{3-6}  & & & **M1** & **M2** & **M3** \\ \hline Caprylic & C8:0 & 10.82 & 1.68 (0.12) & 1.81 (0.11) & 2.40 (0.01) \\ \hline Capric & C10:0 & 14.25 & 1.54 (0.11) & 1.69 (0.12) & 2.44 (0.01) \\ \hline Lauric & C12:0 & 17.63 & 9.72 (0.72) & 10.72 (0.05) & 14.37 (0.22) \\ \hline Short- and middle-chain saturated & & 12.95 & 14.23 & 19.22 \\ \hline Myristic & C14:0 & 20.48 & 6.12 (0.20) & 7.21 (0.46) & 10.18 (0.30) \\ \hline Pentadecanoic & C15:0 & 22.31 & 0.25 (0.02) & 0.34 (0.01) & 0.46 (0.02) \\ \hline Palmitic & C16:0 & 23.96 & 60.01 (2.53) & 74.48 (2.45) & 94.76 (1.82) \\ \hline Heptadecanoic & C17:0 & 25.77 & 1.87 (0.23) & 0.54 (0.03) & 0.68 (0.01) \\ \hline Stearic & C18:0 & 27.91 & 17.34 (0.56) & 16.66 (0.57) & 20.78 (0.01) \\ \hline Arachidic & C20:0 & 30.82 & 0.00 & 0.95 (0.11) & 0.41 (0.01) \\ \hline \multicolumn{6}{c}{Long-chain saturated} & \multicolumn{3}{c}{85.61} & 100.20 & 127.30 \\ \hline Tetradeecenoic & C14:1 & 21.42 & 0.40 (0.02) & 0.41 (0.01) & 0.71 (0.01) \\ \hline cis-10- pentadecenoic & C15:1 & 23.00 & 0.28 (0.03) & 0.19 (0.02) & 0.27 (0.01) \\ \hline Palmitoleic & C16:1 & 24.51 & 1.19 (0.22) & 0.92 (0.12) & 0.97 (0.02) \\ \hline cis-10 & & & & & \\ Heptadecanoic & C17:1 & 26.43 & 1.27 (0.08) & 0.91 (0.03) & 0.84 (0.02) \\ \hline Oleic & C18:1 cis (n9) & 28.56 & 50.28 (1.89) & 55.89 (2.53) & 62.813 (1.78) \\ \hline cis-11 & & & & & \\ Eicosenoic & C20:1 (n9) & 33.66 & 0.06 (0.01) & 0.03 (0.01) & 0.02 (0.01) \\ \hline \multicolumn{6}{c}{Monounsaturated} & \multicolumn{3}{c}{53.509} & 58.37 & 65.64 \\ \hline Linoleic & C18:2 cis (n6) & 29.85 & 30.97 (1.23) & 34.15 (1.98) & 45.86 (2.45) \\ \hline \(\gamma\)-Linoleic & C18:3 (n3) & 31.84 & 0.00 & 0.28 (0.02) & 0.12 (0.02) \\ \hline Linoleic & C18:3 (n6) & 34.61 & 0.19 (0.01) & 0.10 (0.01) & 0.12 (0.01) \\ \hline Polyunsaturated & & 31.16 & 34.55 & 46.10 \\ \hline Unsaturated/saturated fatty acids & & 0.85 & 0.81 & 0.76 \\ \hline Atherogenicity index & & 1.11 & 1.22 & 1.35 \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Fatty acids concentration (ug/mg) of margarine samples. observe that the former is 27% to 36% smaller, being influenced also by the fat content of the sample [36]. Therefore, the consumption of low-atherogenicity index foods can decrease the total cholesterol of the blood.