. 2011 Dec 8;51(6):1076–1084. doi: 10.1007/s13197-011-0602-y

Table 4.

Fatty acid composition and trans fats of pure rice bran and blended oil (RBO: SNFO – 60:40) after frying the moistened potato chips (moisture 64.77% wb)

% Fatty acid composition	Oil sample	Control	After 1st frying	After 2nd frying	After 3rd frying	After 4th frying	After 5th frying	After 6th frying
C14:0	RBO	0.27 ^NA	0.27^aNA	0.29^NA	0.29 ^NA	0.30 ^NA	0.30^aNA	0.30^bNA
	Blend	0.20^NA	0.19^NA	0.19^NA	0.19^NA	0.20^NA	0.20^NA	0.21^NA
C16:0	RBO	19.43^a	19.49^ac	19.58^ack	19.55^ackq	19.64^ackqt	19.62^ackqtv	19.68^bfmqtv
	Blend	13.40^a	13.42^ac	13.46^acf	13.45^acfg	13.48^acfgh	13.48^acfghj	13.52^acfghj
C18:0	RBO	2.20^a	2.21^ac	2.23^acf	2.25^acfg	2.26^acfgh	2.27^acfghi	2.27^acfghi
	Blend	2.58^a	2.59^ad	2.62^adg	2.65^adgh	2.67^adghj	2.70^afghkl	2.72^adghjl
C18:1	RBO	42.59^a	42.18^ac	42.45^acf	41.91^acfg	41.55^bcfgk	41.64^bdfgkl	40.81^bdfgkl
	Blend	43.37^a	43.38^ac	43.09^acf	42.87^acfg	42.68^bcfgh	42.74^bcfghj	42.55^befghj
C18:2	RBO	32.64^a	32.46^ac	32.61^ace	32.35^acef	31.91^bcefg	31.94^bcefhk	31.57^bdefhk
	Blend	37.87^a	37.65^ac	37.42^acf	37.30^acfg	37.12^bcfgh	36.97^befghl	36.78^befghl
C18:3	RBO	0.99^a	0.95^ac	0.90^acg	0.83^acgl	0.78^bcglm	0.76^bfhlmp	0.65^bfhlmp
	Blend	0.65^a	0.63^ac	0.59^acg	0.60^acgl	0.55^acglm	0.48^bfglmp	0.45^bfglmp
Trans Fat (%)	RBO	1.27^a	1.49^ac	1.69^acg	1.96^acgj	2.21^acgjk	2.64^bfgjkl	2.91^bfhjkl
	Blend	1.15^a	1.36^ac	1.58^acg	1.65^acgl	1.86^acglm	2.23^bfglmp	2.48^bfhlmp

*C14:0 -Myristic acid, C16:0 -Palmitic acid, C18:0 -Stearic acid, C18:1 -Oleic acid, C18:2 -Linoleic acid, C18:3 -Linolenic acid. Results are average of three individual experiments. NA Not analysed statistically