FATTY ACID PROFILE AND FAT CONTENT IN SELECTED TYPES OF MUSTARDS

The were evaluated fat and cis of fatty acids (C16:0, C18:0, C18:1, C:18:2, C18:3, C20:1, C22:1) content in total fatty acids of mustards. It were studied mustards with a signifi cant degree of fragmentation. Total fat was determined by Soxhlet method. Fatty acid profi le was determined by gas chromatography method. The obtained data were statistically analysed with use Statistica 10 method of analysis of concentrating. It was found that fatty acids are inhomogeneous in analysed mustards. Fat content was on average 3,99%, SFA participation were on average 5,86%, PUFA participation were on average 26,07% and erucic acid participation was on average 12,95%. Fatty acids ω6/ω3 proportions were in accordance with current nutritional recommendations. Low fat and saturated fatty acids content, high polyunsaturated fatty acids content and appropriate proportions ω6/ω3 make mustards specifi c functional product.