Table 1.

Fatty acid profile and oxidation status of fresh oil and frying oil

Fresh oilFrying oil
Mean (SEM)Mean (SEM)FDR P
Fatty acid profile (%)a
 C16:04.37 (0.03)4.14 (0.02)0.024
 C18:01.95 (0.03)2.00 (0.03)0.345
 C18:1 (ω-9)62.48 (0.19)72.50 (0.15)0.001
 C18:1 (ω-7)3.49 (0.02)3.48 (0.01)0.816
 C18:2 (ω-6)19.06 (0.09)14.20 (0.11)0.001
 C18:3 (ω-3)6.82 (0.09)1.82 (0.03)0.001
 C20:00.60 (0.02)0.62 (0.02)0.716
 C20:11.24 (0.03)1.24 (0.02)0.786
Oxidation status
 Lipid hydroperoxide (mM/kg oil)0.08 (0.01)1.03 (0.26)0.055
 Free fatty acid (%)0.07 (0.00)0.17 (0.00)0.001
  • aThe results are expressed as % of individual fatty acid to total fatty acids, assessed by GC-MS analysis.