Table 3.

Fatty acid compositions of the lipids extracted from French fries and those of frying oils after the fourth discontinuous frying operation.

Fatty Acids (wt % on Oil)	Initial Lipid Extract	HLSO		HOSO
		Final Oil	Final Lipid Extract	Final Oil	Final Lipid Extract
C16:0	11.55 ± 0.03	6.32 ± 0.03 a	6.50 ± 0.06 b *	3.84 ± 0.00 a	4.28 ± 0.01 b *
C16:1	0.13 ± 0.01	0.09 ± 0.00 a	0.09 ± 0.00 a *	0.10 ± 0.00 a	0.10 ± 0.00 a *
C18:0	3.43 ± 0.01	3.87 ± 0.02 a	3.83 ± 0.02 a *	3.12 ± 0.00 a	3.12 ± 0.00 a *
C18:1	42.52 ± 0.06	30.22 ± 0.08 a	30.59 ± 0.13 b *	83.26 ± 0.03 b	80.4 ± 0.09 a *
C18:2	40.62 ± 0.09	57.47 ± 0.14 b	57.04 ± 0.22 a *	7.66 ± 0.01 a	10.00 ± 0.08 b *
Trans C18:2	0.14 ± 0.01	0.13 ± 0.01 a	0.12 ± 0.01 a	0.08 ± 0.10 a	0.02 ± 0.01 a *
C18:3	0.24 ± 0.02	0.06 ± 0.00 a	0.12 ± 0.01 b *	0.05 ± 0.00 a	0.13 ± 0.01 b *
C20:0	0.24 ± 0.01	0.25 ± 0.01 a	0.25 ± 0.01 a	0.26 ± 0.01 a	0.25 ± 0.01 a
C20:1	0.17 ± 0.01	0.10 ± 0.01 a	0.11 ± 0.01 a *	0.25 ± 0.00 a	0.25 ± 0.00 a *
C22:0	0.54 ± 0.03	0.71 ± 0.02 a	0.69 ± 0.02 a *	0.91 ± 0.00 b	0.88 ± 0.01 a *
C24:0	0.19 ± 0.01	0.22 ± 0.01 a	0.22 ± 0.01 a *	0.29 ± 0.00 a	0.28 ± 0.00 a *
Others	0.23 ± 0.01	0.56 ± 0.30 a	0.34 ± 0.13 a	0.05 ± 0.12 a	0.24 ± 0.01 b

Abbreviations: HLSO, high-linoleic sunflower oil; HOSO, high-oleic sunflower oil. Means ± SD (n = 3). Different letters in the same row indicate significant differences between the final lipid extract and the final frying oil for a given oil. Asterisks indicate significant differences between the initial and final lipid extracts for a given frying oil (p < 0.05).