Investigation of the Physicochemical Properties of Vegetable Oils Blended with Sesame Oil and Their Oxidative Stability during Frying
Table 1
Fatty acid composition of oil samples.
Fatty acid composition
CO
SFO
SO
CSO
SSO
Palmitic acid (C16:0)
a
b
c
a
c
Palmitoleic acid (C16:1)
a
a
a
a
a
Stearic acid (C18:0)
a
a
b
c
b
Oleic acid (C18:1)
a
b
c
d
e
Linoleic acid(C18:2)
a
b
c
d
e
Linolenic acid (C18:3)
a
b
cd
bc
d
Arachidic acid (C20:0)
a
b
a
b
ab
Gondoic acid (C20:1)
a
b
c
b
c
Behenic acid (C22:0)
a
a
b
c
d
Lingoceric acid (C24:0)
a
b
b
b
c
SFA
a
b
a
a
a
MUFA
a
b
c
d
e
PUFA
a
a
b
c
d
PUFA/SFA
a
b
ac
c
d
MUFA/PUFA
a
b
c
b
d
COX value
a
a
b
c
d
CO: corn oil; SFO: sunflower oil; SO: sesame oil; CSO: sesame-corn oil; SSO: sunflower-sesame oil. Different letters in each row show significant differences at level of .