Abstract
The frying stability of a regular sunflower oil (RSFO) was compared with that of a high-oleic acid sunflower oil (HOSFO). The rate of FFA formation was greater for HOSFO than RSFO during 72 h of frying. The content of tocopherols was much higher in RSFO and their degradation was markedly slower than that observed for HOSFO. The formation of total polar compounds, however, was similar for both oils despite the dramatic differences in FA composition. This study further confirms the limitations in predicting frying stability based solely on the FA composition and is consistent with earlier studies conducted in our laboratory.
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Normand, L., Eskin, N.A.M. & Przybylski, R. Comparison of the frying stability of regular and high-oleic acid sunflower oils. J Amer Oil Chem Soc 83, 331–334 (2006). https://doi.org/10.1007/s11746-006-1208-9
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DOI: https://doi.org/10.1007/s11746-006-1208-9