2.2.1. Atherogenicity and thrombogenicity indexes
FA compositions were used for calculation of the lipids’ nutritional quality through atherogenicity (AI) and thrombogenicity indexes (TI) (Ulbricht & Southgate, 1991), according to Equations 1 and 2, respectively
\(\operatorname{AI}{=\frac{C12:0+4\times C14:0+C16:0}{\sum{\text{MUFA}+\sum{\text{FAω}6+\sum{\text{FAω}3}}}}}\)(1)
\(\operatorname{TI}{=\frac{C14:0+C16:0+C18:0}{\left(0.5\times\sum\text{MUFA}\right)+\left(0.5\times\sum{\text{FAω}6}\right)+\left(3\times\sum{\text{FAω}3}\right)}}\)(2)
where C12:0 , C14:0 , C16:0 , and C18:0 are relative percentage masses of lauric, myristic, palmitic, and stearic acids, respectively; MUFA is the relative percentage mass of monounsaturated fatty acids; FAω6 and FAω3 are the relative percentage mass of omega-3 fatty acids and omega-6 fatty acids, respectively.