## 3 Results and Discussion  
### Fatty Acid Compositions of Cold-Pressed Camelina Oils  
The determination of fatty acids in edible oils is crucial for oil quality from a nutritional standpoint and lipid oxidation products. Moreover, the fatty acid composition is an important feature for authentication purposes. As can be seen in Table 3, all studied oil samples presented a typical fatty acid profile within the recommended limits for CPCO specified in the Codex Alimentarius [43]. All studied CPCO samples are mostly unsaturated (> 80%), being the major fatty acids those of the C18 series: oleic acid (C18:1 = 15.71-20.47%), linoleic (C18:2 = 17.15-21.92%), and linoleic acid (C18:3 = 29.91-36.27%). The Duncan test indicated that the amounts of these three fatty acids in the commercially available CPCO samples differed significantly (Table 3). Thus, linoleic acid was the most abundant in the studied oils, which was similar to the previous reports [1; 2; 9; 10; 14; 17; 44; 45]. It is known that linoleic acid (ALA) contributes to the prevention of cardiovascular diseases [5]. Moreover, this fatty acid belongs to the n-3 acids family, which is necessary to maintain the proper function of the body. Essential fatty acids, like ALA, are components of cellular membranes responsible for brain and nervous system function. ALA must be delivered with the daily diet as the human body cannot produce it. Nevertheless, the improper proportion of n-6 to n-3 in food intake in the human diet can develop inflammation and chronic diseases as these acids compete for the same enzymes in the metabolic pathway. It is desirable to lower the amount of n-6 fatty acids in the diet and increase the dietary intake of n-3 fatty acids to reduce the risk of chronic diseases. The varying n-6:n-3 ratios from 1:1 to 5:1 are capable of preventing many non-communicable diseases, which are major health problems worldwide [46]. Although, human nutrition health professionals recommend food products containing an n-6:n-3 ratio closer to 1:1, which reflects the composition of the diet of human ancestors. However, a lower ratio of n-6:n-3 fatty acids had a therapeutic effect on cancer, inflammatory, cardiovascular, and autoimmune diseases [46]. It is noteworthy that the studied commercial CPCO samples are deficient in n-6 PUFA and contain excessive amounts of n-3 PUFA, resulting in a somewhat lower n-6:n-3 ratio ranging from 0.47 and 0.71 (Table 3). Therefore, the n-6:n-3 ratio of about 1:2 in amelina oil is unique among vegetable oils and is beneficial to health. Consequently, each CPCO is rich in n-3 fatty acids, mainly ALA, which gets converted into eicsoapentaenoic acid and docosahexaenoic acid. Similar nutritional values in terms of the n-6:n-3 ratio (0.41-0.69) were found in amelina oils by other authors [1; 9; 12; 17; 44; 45]. Among unsaturated long-chain unsaturated fatty acids, eicosenoic acid (C20:1) was predominantly found in the analyzed oils, having percentages of 13.84-16.87% (Table 3). In contrast, CPCO samples presented similar and low erucic acid (C22:1) content with 2.87-3.40%. The total levels of MUFA and PUFA contained in CPCO samples available on the Polish market were high and varied from 34.82-39.43% and 49.87-53.79%, respectively. In the case of SAFA, amounts of palmitic acid (C16:0 = 5.00-6.56%) and stearic acid (C18:0 = 2.34-2.75%) in the studied oils were higher than eicosanoic acid (C20:0 = 1.40-1.82%) and docosanoic acid (C22:0 = 0.93-1.65%) presented in smaller amounts (Table 3). Therefore, total SAFA concentrations (10.40-11.93%) in the investigated CPCO samples were approximately three and five times lower than levels of MUFA and PUFA, respectively.