Table 2.
Distribution of major β-sitosterol and campesterol oxidation products (μg/g) in SFO during deep- and pan-frying
| Time (min) | Deep fried SFO | Pan fried SFO | ||||
|---|---|---|---|---|---|---|
| β-Sitosterol oxides | Campesterol oxides | Total oxides | β-Sitosterol oxides | Campesterol oxides | Total oxides | |
| 0 (native oil) | 23.8 ± 0.3 | 5.5 ± 0.3 | 29.3 | 23.8 ± 0.15 | 5.5 ± 0.09 | 29.5 |
| 30 | 34.7 ± 0.3 | 6.1 ± 0.3 | 40.8 | 38.0 ± 0.17 | 6.9 ± 0.10 | 44.9 |
| 60 | 39.5 ± 0.3 | 6.7 ± 0.3 | 46.2 | 46.8 ± 0.21 | 18.9 ± 0.21 | 65.7 |
| 120 | 45 ± 0.3 | 7.3 ± 0.3 | 52.3 | 79.6 ± 0.23 | 21.5 ± 0.27 | 101.1 |
| 240 | 63.5 ± 0.3 | 9.0 ± 0.3 | 72.5 | 137.5 ± 0.24 | 27.2 ± 0.25 | 164.7 |