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. 2017 May 29;54(8):2224–2229. doi: 10.1007/s13197-017-2657-x

Table 1.

Fatty acid composition (%) of sunflower oil before and after deep fat frying process

Fatty acids	SOS1		SOS2
Fatty acids	Day 0	Day 7	Day 0	Day 7
C16:0	4.5 ± 0.1^a	4.6 ± 0.3^a	3.7 ± 0.3^a	3.8 ± 0.1^a
C18:0	3.4 ± 0.4^a	3.3 ± 0.2^a	3.9 ± 0.1^a	3.7 ± 0.3^a
C18:1	80.2 ± 1.4^a	72.3 ± 1.6^b	85.4 ± 1.3^a	78.3 ± 1.8^b
C18:2	9.1 ± 0.4^a	7.6 ± 0.2^b	4.4 ± 0.1^a	4.0 ± 0.3^a
C18:3	0.5 ± 0.2^a	0.5 ± 0.1^a	0.4 ± 0.3^a	0.3 ± 0.2^a
SFA	8.1 ± 0.4^a	8.2 ± 0.3^a	7.8 ± 0.2^a	8.1 ± 0.3^a
MUFA	81.2 ± 1.3^a	70.6 ± 1.9^b	87.2 ± 1.3^a	79.6 ± 2.4^b
PUFA	9.5 ± 0.6^a	6.7 ± 0.4^b	5.4 ± 0.4^a	4.7 ± 0.4^a

Mean ± SD within a row with the same superscript are not significantly different (p < 0.05)

SOS sunflower oil sample