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