Table 2 Fatty acid profile of the tested VSOs

Fatty acids	Flaxseed oil	Perilla seed oil	Camellia seed oil	Pine seed oil	Olive oil
	(g/100 g, %)
	Palmitic acid (16:0)	5.3 (0.0)1)	9.8 (0.0)	8.1 (0.0)	4.2 (0.0)	9.0 (0.0)
Stearic acid (18:0)	2.7 (0.0)	2.6 (0.0)	1.9 (0.0)	1.8 (0.0)	3.0 (0.0)
Oleic acid (18:1)	18.2 (18.2)	25.3 (25.3)	84.7 (84.7)	24.1 (24.1)	82.0 (82.0)
Taxoleic acid (5,9-18:2)	-	-	-	2.3 (4.6)	-
Linoleic acid (9,12-18:2)	13.0 (26.0)	16.8 (33.6)	4.4 (8.8)	48.3 (96.6)	6.0 (12.0)
Pinolenic acid (5,9,12-18:3)	-	-	-	14.1 (42.3)	-
Linolenic acid (9,12,15-18:3)	59.7 (179.1)	45.5 (136.5)	0.5 (1.5)	0.2 (0.6)	-
Extent of unsaturation1)	(223.3)	(195.4)	(95.0)	(168.2)	(94.0)

Extent of unsaturation = number of double bonds ×total content of fatty acid.