Fatty Acids   Sunflower oil Cottonseed oil Palm Olein
time time time
  Zero 8 h 16 h Zero 8 h 16 h Zero 8 h 16 h
C14:0 0.06a 0.06 0.07 0. 63 0. 64 0. 53 0. 91 0. 94 0. 95
C16:0 6. 12 6. 34 6. 58 21. 8 22. 5 21. 9 37. 0 38. 1 38. 9
C16:1 0. 07 0. 08 0. 09 0. 66 0. 68 0. 52 0. 16 0.18 0. 17
C18:0 3. 59 3. 71 3. 85 2. 56 2. 62 3. 62 4. 06 4. 32 4. 33
C18:1 cis 21. 8 22. 4 23. 0 19. 1 20. 2 24. 5 40. 9 41. 5 41. 6
C18:1 trans ndb nd nd nd 0. 23 0. 41 nd nd 0.22
C18:2 cis 65. 5 64. 5 63. 4 52. 4 50. 4 43. 5 13. 9 12. 9 12. 3
C18:2 trans nd 0.06 0.09 0.30 0.40 0.60 0.20 0.25 0.28
C18:3 0. 18 0. 16 0. 12 0. 17 0. 16 0. 16 0. 16 0. 16 0. 15
Others 2.68 2.65 2.70 2.38 2.17 4.32 2.71 1.63 1.45
Σ SFAc 9.77 10.1 10.5 24.9 25.7 26.0 41.9 43.3 44.1
Σ MUFAd 22.5 23.2 23.9 19.7 21.1 25.4 41.0 41.6 41.9
Σ PUFAe 65.6 64.7 63.6 52.8 50.9 44.2 14.2 13.3 12.7
S/Pf 0.14 0.15 0.16 0.47 0.50 0.58 2.95 3.25 3.47
Increase in saturation ratio x 100   12.5     18.9     14.9  
C18:2/C16:0 10. 7 10. 1 9. 63 2. 40 2. 24 1. 98 0. 37 0. 33 0. 31
aValues given are the mean of three replicates. bnd, not detected. cTotal saturated fatty acids. dTotal monounsaturated fatty acids. eTotal polyunsaturated fatty acids. fThe ratio of saturated to polyunsaturated fatty acids.
Table 1: Changes in fatty acids composition (%) of different oils during frying of French fries.