Table. 7 Stability of fatty acids due to delay in processing

α-Linolenic acid, C18:3 (n-3)

0.18

0.18 (0.00)

0.17 (0.01)

Eicosapentaenoic acid, C20:5 (n-3)

0.28

0.29 (− 0.01)

0.22 (0.06)

Docosahexaenoic acid, C22:6 (n-3)

1.90

1.88 (0.02)

1.86 (0.04)

Linoleic acid, C18:2 (n-6)

13.25

13.67 (− 0.42)

13.96 (− 0.71)

γ-linolenic acid, C18:3 (n-6)

0.26

0.21 (0.04)

0.14 (0.11)

Arachidonic acid, C20:4 (n-6)

11.28

11.23 (0.05)

11.29 (0.01)