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The frying stability of a regular soybean oil (RSO) was compared with a modified low linolenic‐acid soybean oil (LLSO). The rate of free fatty acid (FFA) formation was similar for both oils during 72 h of frying. Despite a reduction in polyunsaturated fatty acids, however, the rate of formation of total polar compounds (TPC) in LLSO was greater than RSO. The higher production of TPCs in LLSO was explained, in part, by a lower level of tocopherols and a more rapid rate of degradation of the main isomers, γ‐ and δ tocopherols. This study points to the limitations of predicting frying stability based solely on fatty acid composition.
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Normand et al. (2003) studied this question.
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