Table 5.

Fatty acid compositions of the lipids extracted from nuggets 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	14.25 ± 0.12	6.31 ± 0.02 a	13.06 ± 0.23 b *	12.21 ± 0.09 a	17.54 ± 0.10 b *
C16:1	2.75 ± 0.01	0.10 ± 0.01 a	2.30 ± 0.09 b *	0.90 ± 0.02 a	2.16 ± 1.85 a
C18:0	4.95 ± 0.08	3.90 ± 0.01 a	4.68 ± 0.02 b *	3.02 ± 0.09 a	4.23 ± 0.08 b *
C18:1	40.04 ± 0.15	30.38 ± 0.07 a	34.33 ± 0.11 b *	69.91 ± 0.29 b	57.44 ± 0.11 a *
C18:2	34.26 ± 0.12	57.41 ± 0.14 b	41.94 ± 0.99 a *	11.12 ± 0.30 a	13.81 ± 0.27 b *
Trans C18:1	0.16 ± 0.06	nd	nd	nd	nd
Trans C18:2	0.07 ± 0.01	0.12 ± 0.00 b	0.09 ± 0.01 a	0.04 ± 0.00 a	0.05 ± 0.01 b
C18:3	0.95 ± 0.01	0.06 ± 0.01 a	0.81 ± 0.01 b *	0.60 ± 0.02 a	0.76 ± 0.01 b *
C20:0	0.27 ± 0.01	0.22 ± 0.04 a	0.27 ± 0.01 a	0.50 ± 0.00 b	0.37 ± 0.00 a *
C20:1	0.04 ± 0.01	0.19 ± 0.05 a	0.26 ± 0.01 b *	0.37 ± 0.00 a	0.39 ± 0.01 b *
C22:0	0.04 ± 0.01	0.68 ± 0.01 b	0.03 ± 0.01 a	0.20 ± 0.00 b	0.03 ± 0.00 a
C24:0	0.12 ± 0.01	0.22 ± 0.01 b	0.15 ± 0.01 a *	0.08 ± 0.00 b	0.06 ± 0.00 a *
Others	2.10 ± 0.73	0.41 ± 0.10 a	2.08 ± 0.73 b	0.57 ± 0.06 a	2.66 ± 1.95 a

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).