## 3 Results and Discussion
### Bioactive Compounds of Camelina Oils  
#### 3.2.1 Fatty Acid Composition and Nutrient Values  
The composition of individual fatty acids is the main determinant of the quality, nutritional value and oxidative stability of edible oils. Table 2 presents the percentage fatty acid composition of the investigated oils. The analyzed amelina oils were characterized by a very beneficial fatty acid nutritional profile --about 90% were unsaturated acids (UFA), and the saturated acids (SFA) content was only 7.4 to 10.1%. SFA acids include palmitic, stearic, arachidonic and docosanoic acids, of which the palmitic acid is predominant (about 6%). The obtained results are similar to those presented by other authors [1; 20; 21; 3; 4; 5; 22; 23]. Between polyunsaturated acids (PUFA), \(\alpha\)-linolenic acid C18:3 \(n\)-3 (ALA) was predominant. This acid is essential for the proper functioning of the body, and because it is not synthesized by the human body, it must be delivered by the diet [15; 16]. It constituted 34.7 to 37.1% of the total fatty acids (Table 2). Comparable results have been presented by [PERSON] and [PERSON] [1] (35.2%), [PERSON] et al. [41] (35.6%), [PERSON] et al. [21] (35.4-36.1%) and [PERSON] et al. [23] (31.62-34.32%). [PERSON] et al. reported a slightly lower share [19] (32.8%). Literature data show a significant advantage of amelina oil in terms of ALA content in relation to many other edible oils. By comparison, [PERSON] [40] found 8.07-9.95% \(\alpha\)-linolenic acid in cold-pressed rapeseed oil, and [PERSON] et al. [23] found 0.33-3.81% in sunflower oil. The oil with the highest content of this acid is linseed oil, in which the level of ALA varies from 49.2 to 64.6% [30]. The next acid, included in the essential fatty acids, is linoleic acid C18:2 \(n\)-6 (LA). Its share ranged from 15.3 to 19.3%. Comparable values have been obtained by [PERSON] et al. [5] and [PERSON] et al. [19] (18.5%) and [PERSON] et al. [3] (16.1-18.6%), who studied amelina oil from seeds grown in the Korosca region (Slovenia). A similar share of linoleic acid in _Camelina sativa_ seed oils cultivated in the Wielkopolska region (Poland) was also reported by [PERSON] et al. [20] (18.0-18.9%). Marginally lower values were obtained by [PERSON] et al. [23] (16.5-18.0%), who also investigated market oils. The eicosadienoic acid (C20:2) content in the analyzed oils was around 1.2-2.0% in all the amelina oils. Similar results (1.3-1.4%) were obtained by [PERSON] [42], who studied genetic resources of _Camelina sativa_ from Poland, Bulgaria and Netherlands. Acids from the \(n\)-3 and \(n\)-6 families are extremely important for both the proper development of the body and for keeping it in good condition. The ratio of fatty acids of the \(n\)-3 to \(n\)-6 families is, from a nutritional point of view, paramount, because both of these essential fatty acid families compete for the same enzymes during metabolic processes in the human body [15; 16; 32]. In the amelina oils investigated in this work, the ratio of the abovementioned acids ranged from 1.79 to 2.17, which again proves the high nutritional value of the amelina oils. This ratio is definitely better than that found in popular vegetable oils, e.g., rapeseed, sunflower, soybean oil [23; 43; 44]. Monoenoic acids (MUFA) accounted for more than 30% of all fatty acids. C18:1 oleic acid, the content of which was from 14.8 to 19.1%, and eicosenoic acid C20:1, were predominant among monoenoic acids. A typical trait of amelina oil is the presence of eicosenoic acid. Its content in the analyzed samples ranged from 11.7 to 16.7%. The measured contents of these acids are similar to those presented in other works: [PERSON] and [PERSON] [1] determined the content of C18:1 in cold-pressed amelina oils to be 17.4%, and C20:1 to be 14.9%; [PERSON] et al. [5] determined them to be 15.7% and 15.1%, respectively. Fatty acid composition has an immense impact on the dietary factors of fats and plant oils.