Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques

This study assessed the stability of commonly used frying oils submitted to a specific heat treatment. Gas chromatographic analysis (GC-FID) revealed a decrease in the content of polyunsaturated fatty acids (PUFAs) and production of linolelaidic acid (18: 2n-6t). Furthermore, electrospray ionization mass spectrometry (ESI-MS) analysis demonstrated that the triacylglycerol (TAG) content of molecules composed of linoleic acid (L), oleic acid (O), and linolenic acid (Ln) exhibited the greatest decrease during heating. Among the evaluated vegetable oils, soybean oil exhibited the lowest temperature of stability. Conversely, the lowest concentration of trans-fatty acids (TFA) was observed for canola oil.