Stability and Change in Fatty Acids Composition of Soybean, Corn, and Sunflower Oils during the Heating Process

This work has been undertaken to investigate the effect of heat treatment on edible oils (soybean, sunflower, and corn) used in frying cooking, particular fatty acid composition. The heating process was maintained at 150, 180, 210, 240°C. At each temperature, variation composition determined after 12, 24, 36, 48, 60 h by using an improved analytical gas chromatography method. study showed that oils, which had undergone a temperature 150 180°C, kept some thermal stability preserved their different periods. (180°C), two new acids (C8:0 C12:0) appeared, could be explained transformation other during chemical reactions. However, three significantly affected 210°C Two trans-fatty (C18:1 9t C18:2tt) were generated proportionally for providing information oxidative state. results sunflower oil most than soybean corn oil. Therefore, more attention should paid period preserve quality oils.