Conversely, H group had a higher content of polyunsaturated acids (PUFA) and related indices like the double bond index (DBI), the unsaturated index (UI) and the peroxidability index (PI).
H group also presented a higher proportion of essential PUFA, like linolenic (LA), ALA, eicosadienoic (EDA), eicosatrienoic (ETE) and arachidonic (AA) acids (Table 1).