Thermal stability and frying performance of genetically modified sunflower seed (Helianthus annuus L.) oils

Abstract

High-oleic sunflower seed oils containing varying levels of oleic acid were evaluated in comparison to
\nconventional sunflower and olive oils, under both thermoxidative and frying conditions. Analytical 
\ndeterminations included quantitation of triglyceride species and polar compound level and distribution. Total polar compounds were significantly lower in high-oleic sunflower oils as compared to conventional sunflower oil. This was essentially attributable to oxidized and polymeric compounds. No differences were found between high-oleic sunflower oils and olive oil, which could not be anticipated on the basis of fatty acid composition but might be otherwise related to differences in triglyceride distribution. After drying, oils and lipids extracted from fried potatoes did not differ significantly in polar compounds. Overall, results showed an excellent behavior of high-oleic sunflower oils with regard to thermoxidation and frying.