Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato

Table 1

The fatty acid composition of the oils used in the present study.

Type of oil	Company	Nutrition facts	Energy (kcal)	Total fat (g)	SFA (g)	MUFA (g)	PUFA (g)
Refined olive oil	A	ND	819	91	15	67	9
Extra virgin olive oil	A	ND	819	91	15	67	9
Omega-3 fortified sunflower oil	A	70% sunflower oil, 30% canola oil, flavoring agent, and ND about omega-3	819	91	8.3	45	37.7
Sunflower oil	A	ND	819	91	10	25	56
Corn oil	B	ND	819	91	12	28	51
	C	ND	884	100	49.3	37	9.3
Vegetable ghee	D	Palm oil, butter flavor, vitamin A, vitamin D, and colouring agent(beta carotene)	900	99.9	60	ND	ND
Hazelnut oil	E	Refined hazelnut oil	895	100	8	77	15
Refined olive pomace oil	F	ND	819	91	15	65	10
Mixed vegetable oil	G	Sunflower oil, cottonseed oil, and antioxidant	819	91	16.2	26	48.7

Note: SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; ND: not defined; USDA.