Table 4.

Fatty acid compositions of the lipids extracted from croquettes 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	12.77 ± 0.12	6.33 ± 0.01 a	9.82 ± 0.62 b *	3.79 ± 0.00 a	9.28 ± 0.14 b *
C16:1	1.08 ± 0.01	0.09 ± 0.00 a	0.64 ± 0.05 b *	0.10 ± 0.00 a	0.86 ± 0.02 b *
C18:0	4.52 ± 0.08	3.90 ± 0.00 a	5.00 ± 0.32 b	3.15 ± 0.01 a	4.79 ± 0.06 b *
C18:1	54.00 ± 0.15	30.26 ± 0.05 a	34.50 ± 0.57 b *	83.66 ± 0.07 b	61.27 ± 0.58 a *
C18:2	24.29 ± 0.12	57.43 ± 0.02 b	47.64 ± 1.02 a *	7.40 ± 0.03 a	20.68 ± 0.29 b *
trans C18:1	0.16 ± 0.06	nd	nd	nd	0.14 ± 0.00
trans C18:2	0.07 ± 0.01	0.12 ± 0.01 a	0.12 ± 0.00 a *	nd	0.05 ± 0.00
C18:3	0.59 ± 0.01	0.06 ± 0.00 a	0.23 ± 0.00 b *	0.05 ± 0.00 a	0.26 ± 0.02 b *
C20:0	0.37 ± 0.00	0.25 ± 0.00 a	0.24 ± 0.01 a *	0.26 ± 0.00 a	0.25 ± 0.00 a *
C20:1	0.39 ± 0.01	0.17 ± 0.00 a	0.29 ± 0.01 b *	0.25 ± 0.01 a	0.38 ± 0.00 b
C22:0	0.02 ± 0.01	0.71 ± 0.00 b	0.25 ± 0.01 a *	0.89 ± 0.02 b	0.63 ± 0.01 a *
C24:0	0.11 ± 0.00	0.23 ± 0.01 b	0.20 ± 0.01 a *	0.28 ± 0.0 b1	0.20 ± 0.00 a *
Others	1.37 ± 0.23	0.45 ± 0.12 a	1.07 ± 0.08 b	0.01 ± 0.01 a	1.02 ± 0.05 b

Abbreviations: HLSO, high-linoleic sunflower oil; HOSO, high-oleic sunflower oil. nd: not detected. 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).