Table 1.

Fatty acid and tocopherol composition of frying oils (% w/w)

Fatty acids	HOLLCAN	CAN	HCAN	SOY	HSOY
C16:0	3.8 ± 0.3	4.2 ± 0.3	4.7 ± 0.4	10.2 ± 0.2	10.8 ± 0.3
C18:0	1.5 ± 0.3	1.9 ± 0.4	4.2 ± 0.3	4.4 ± 0.2	6.1 ± 0.2
C18:1	71.4 ± 0.8	60.6 ± 0.9	51.9 ± 0.7	22.6 ± 0.5	33.4 ± 0.8
C18:2	18.2 ± 0.7	19.6 ± 0.3	2.6 ± 0.2	53.6 ± 0.6	25.1 ± 0.4
C18:3	1.7 ± 0.2	8.5 ± 0.2	0.2 ± 0.1	6.7 ± 0.4	1.2 ± 0.1
C18:1t	0.2 ± 0.03	0.1 ± 0.02	26.7 ± 1.1	0.0	14.8 ± 1.2
C18:2t	0.4 ± 0.02	0.5 ± 0.02	7.9 ± 0.9	0.7 ± 0.08	6.6 ± 0.1
18:3t	0.4 ± 0.02	1.5 ± 0.03	0.4 ± 0.1	0.8 ± 0.06	0.9 ± 0.1
Groups and ratios of fatty acids
Total trans	1.0	2.1	35.1	1.5	22.4
SAT	6.5	7.3	10.1	15.5	17.7
MUFA	73.1	62.4	53.3	22.7	33.7
PUFA	19.9	28.3	2.6	60.3	26.2
n-3	1.7	8.5	0.1	6.7	1.2
n-6	18.2	19.6	2.6	53.6	25.0
n-6/n-3	10.8	2.3	18.9	8.0	21.6
Tocopherols (μg/g)
Alpha	270 ± 8	251 ± 5	211 ± 8	126 ± 3	79 ± 4
P8	94 ± 4	99 ± 3	84 ± 4	28 ± 2	21 ± 5
Gamma	440 ± 9	474 ± 4	367 ± 9	1428 ± 12	1,003 ± 9
Delta	9 ± 1	11 ± 1	9 ± 1	284 ± 6	383 ± 8
Total	815	837	672	1,877	1,518

SAT saturated fatty acids, Oils HOLLCAN High oleic low linolenic canola, CAN regular RBD canola, HCAN hydrogenated canola frying shortening, SOY standard RBD soybean oil, HSOY hydrogenated soybean frying shortening, P8 Plastochromanol, derivative of gamma tocotrienol

Trans combined amount of trans isomers of oleic, linoleic and linolenic acids. Fatty acids with t represents trans isomers