Fatty acid composition of 14 different vegetable oils obtained from sunflower (Helianthus annuus L.), safflower (Carthamus tinctorius L.), soybean (Glycine max (L.) Merr.), corn (Zea mays L.), peanut (Arachis hypogaea L.), sesame (Sesamum indicum L.), cotton (Gossypium hirsitum L.), rape (Brassica napus L.), poppy (Papaver somniferum L.), tabacco (Nicotiana tabacum L.), cephalaria (Cephelaria syriaca L.), flax (Linum usitatissimum L.) and camalia (Camalina sativa L.) seeds and olive (Olea europea L.) were compared in this study. The position effects in safflower, different seed colours in sesame and poppy, seed development stages in rape and different ecological local varieties in sesame were investigated in order to determine the variations of fatty acids according to some morphological and physiological properties and ecological regions. The results indicated that there were characteristic differences among the oilseed plants for their fatty acid compositon. However, specific composition of each one was not permanent and exposed to continuous changes under effects of various internal and external factors.

Fatty acid composition of 14 different vegetable oils obtained from sunflower (Helianthus annuus L.), safflower (Carthamus tinctorius L.), soybean (Glycine max (L.) Merr.), corn (Zea mays L.), peanut (Arachis hypogaea L.), sesame (Sesamum indicum L.), cotton (Gossypium hirsitum L.), rape (Brassica napus L.), poppy (Papaver somniferum L.), tabacco (Nicotiana tabacum L.), cephalaria (Cephelaria syriaca L.), flax (Linum usitatissimum L.) and camalia (Camalina sativa L.) seeds and olive (Olea europea L.) were compared in this study. The position effects in safflower, different seed colours in sesame and poppy, seed development stages in rape and different ecological local varieties in sesame were investigated in order to determine the variations of fatty acids according to some morphological and physiological properties and ecological regions. The results indicated that there were characteristic differences among the oilseed plants for their fatty acid compositon. However, specific composition of each one was not permanent and exposed to continuous changes under effects of various internal and external factors.