**1. Introduction**

Lipid components, especially fatty acids, are present in the most diverse forms of life, playing important roles in the structure of cell membranes and metabolic processes. In humans, omega-series fatty acids are required to maintain cell membranes, brain functions, and the transmission of nerve impulses under normal conditions. These fatty acids also play a key role in the processes of transfer of atmospheric oxygen to blood plasma, hemoglobin synthesis, and cell division. They are called essential because the human body does not synthesize them [1].

Fatty acids are classified according to the presence of double bonds between the carbon chains. They are called saturated fatty acids (SFA) if there are no double bonds; monounsaturated fatty acids (MUFA) if there is one double bond; and polyunsaturated fatty acids (PUFA) if two or more double bonds are present. Regarding the size of the carbon chain, PUFAs have number of carbons ≥ 16 and are also called long-chain polyunsaturated fatty acids, whereas those with number of carbons ≥ 20 are referred

to as very long-chain polyunsaturated fatty acids. The PUFAs omega-3 and omega-6 are distinguished by their beneficial effects on human health, including their role in the synthesis of tissues [2].

Among the organisms that produce fatty acids, fish is the most consumed worldwide. However, its production has not been sufficient to supply the demand of the world market. Due to this fact, sources from agriculture have been replaced by fish oil. Moreover, nowadays, nutritionists also recommend the ingestion of vegetable oils as an important part of a healthy diet [3, 4].

The production of vegetable oils has advantages over the production of fish oil, since the methods of obtaining and purification of vegetable oils are simpler, resulting in cheaper processes [5].
