Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils.

Foods · 2022 · PMC8774349 · PMID 35053923

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highly significantno p-value reported

Although the TFA content of these oils after a longer time of frying (15 to 27 h) did not reach 0.5% of total fatty acids (except for commercially blended refined and virgin olive oil: 0.58% after 27 h), there was a highly significant positive correlation between TFA values and frying time in case of each oil.

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