*2.5. Calculation of Fat Quality Indices*

We used the spice and herbs fatty acid profile to determine several nutritional parameters of lipids, including the ratios of PUFAs/monounsaturated fatty acids (MUFAs), PU-FAs/saturated fatty acids (SFAs), the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, atherogenic index (AI), and thrombogenic index (TI) [16]. The ratio of h/H fatty acids, AI, and TI was calculated with the following equations [16]:

$$\text{h/H} = \frac{\text{cis C18:} \, \text{1} + \sum \text{MUFAs} + \sum \text{PUFAs}}{\text{C12:} \, \text{0} + \text{C14:} \, \text{0} + \text{C16:} \, \text{0}}$$

$$\text{AI} = \frac{\text{C12:} \, \text{0} + (\text{4} \times \text{C14:} \, \text{0}) + \text{C16:} \, \text{0}}{\sum \text{MUFAs} + \sum \text{PUFAs}}$$

$$\text{TI} = \frac{\text{C14:} \, \text{0} + \text{C16:} \, \text{0} + \text{C18:} \, \text{0}}{(0.5 \times \sum \text{MUFAs}) + (0.5 \times \sum n - 6 \text{ PUFAs}) + (3 \times \sum n - 3 \text{ PUFAs}) + \left(\frac{\sum n - 3 \text{ PUFAs}}{\sum n - 6 \text{ PUFAs}}\right)}$$
