Sunflower oil     Cottonseed oil     Palm Olein    
  time     time     time  
Parameter Zero 8 h 16 h Zero 8 h 16 h Zero 8 h 16 h
FFA (%) 0.050 0.152 0.190 0.052 0.220 0.241 0.069 0.27 0.343
Peroxide value (meq/kg) 1.7 23 28 1.9 29 33 1.6 5.5 10
Iodine value (IV) 128 127 125 107 105 103 87 79 77
Color (Lovibond) 0.9/11 3.9/31 8.8/35 3/30 9/35 11/38 3.7/31 7.9/35 10/35
Values given are the mean of three replicates
Table 5: Impact of frying on physicochemical characteristics of different frying oils during frying of French fries.