Table 8.

Sterols composition and total content of lipids extracted from croquettes and frying oils after the fourth discontinuous frying operation.

Sterols (wt % on Oil)	Initial Lipid Extract	HLSO		HOSO
		Final Oil	Final Lipid Extract	Final Oil	Final Lipid Extract
Cholesterol	36.95 ± 0.47	1.57 ± 1.67 a	20.39 ± 1.32 b *	0.58 ± 0.11 a	23.13 ± 0.66 b *
Campesterol	6.85 ± 0.01	8.38 ± 0.08 b	7.75 ± 0.21 a *	8.87 ± 0.08 b	7.43 ± 0.22 a *
Stigmasterol	4.24 ± 0.07	6.97 ± 0.10 b	5.53 ± 0.09 a *	7.49 ± 0.16 b	5.48 ± 0.05 a *
Δ7-Campesterol	0.97 ± 0.01	2.09 ± 0.42 a	1.55 ± 0.26 a *	2.78 ± 0.19 b	1.62 ± 0.16 a *
Δ5.23-Stigmastadienol	0.37 ± 0.03	0.72 ± 0.13 a	0.61 ± 0.01 a *	0.72 ± 0.10 b	0.49 ± 0.10 a
Clerosterol	0.42 ± 0.15	2.62 ± 0.84 a	1.03 ± 0.56 a	4.33 ± 1.07 b	2.27 ± 0.51 a *
β-Sitosterol	36.60 ± 0.14	54.67 ± 1.10 b	45.05 ± 1.45 a *	51.56 ± 1.02 b	41.42 ± 0.30 a *
Sitostanol	2.22 ± 0.19	2.54 ± 1.58 a	1.93 ± 0.13 a	2.09 ± 0.25 a	2.15 ± 0.17 a
Δ5-Avenasterol	1.54 ± 0.27	3.16 ± 0.68 a	2.41 ± 0.04 a *	2.68 ± 0.03 b	2.04 ± 0.02 a *
Δ5.24-Stigmastadienol	0.49 ± 0.08	1.18 ± 0.39 a	1.54 ± 0.48 a *	nd	0.64 ± 1.11
Δ7-Estigmastenol	5.91 ± 0.03	11.66 ± 1.65 b	8.21 ± 1.26 a *	13.58 ± 0.35 b	9.23 ± 0.09 a *
Δ7-Avenasterol	2.04 ± 0.07	4.31 ± 1.21 a	3.03 ± 0.65 a	4.96 ± 0.19 b	3.16 ± 0.04 a *
Others	0.27 ± 0.04	0.13 ± 0.11 a	0.25 ± 0.03 a	0.15 ± 0.06 a	0.25 ± 0.09 a
Total sterols (mg/kg lipids)	3494 ± 32	2680 ± 66 a	3476 ± 288 b	2333 ± 39 a	2654 ± 50 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).