Pretorius, BeulahSchonfeldt, H.C. (Hettie Carina)2021-04-152021-05Pretorius, B. & Schönfeldt, H.C. 2021, 'Cholesterol, fatty acids profile and the indices of atherogenicity and thrombogenicity of raw lamb and mutton offal', Food Chemistry, vol. 345, art. 128868, pp. 1-8.0308-8146 (print)1873-7072 (online)10.1016/j.foodchem.2020.128868http://hdl.handle.net/2263/79462Dietary fats may affect blood lipid levels and the development of cardiovascular diseases. Offal, may contribute to food security in marginalised communities and information on the contribution to dietary fat intake is needed to inform dietary guidelines and recommendations and consumers. This study aimed to describe the fatty acid profile, cholesterol content and indexes of lipid quality. The fatty acid profile and cholesterol were determined by gas chromatography coupled with flame ionisation detection (GC-FID). To evaluate lipid quality the indices of atherogenicity (IA) and thrombogenicity (IT) were calculated. Offal products can contribute beneficial fatty acids to the diet, not only in terms of essential fatty acids such as linoleic (C18:2n-6) and alpha linolenic (C18:3n-3) acids, but also the polyunsaturated fatty acids, arachidonic (C20:4n-6) and eicosapentaenoic (C20:5n3) acids. The offal studied in the present work showed a P/S ratio of 0.04–0.12 and the n-6/n-3 ratio varied between 3.9 and 12.5.en© 2020 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Chemistry, vol. 345, art. 128868, pp. 1-8, 2021. doi : 10.1016/j.foodchem.2020.128868.LiverTongueLipid qualitySaturated fatty acidsUnsaturated fatty acidsGas chromatography coupled with flame ionisation detection (GC-FID)Postprint Article