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 .