INFLUENCE OF FATTY-ACID COMPOSITION ON THE FORMATION OF POLAR GLYCERIDES AND POLAR FATTY-ACIDS IN SUNFLOWER OILS HEATED AT FRYING TEMPERATURES

Conventional and high oleic sunflower oils as well as 50% mixture of b oth of them were heated at different temperatures under well-controlle d conditions. Total polar compounds, the main groups of polar glycerid es, total polar fatty acids, the main groups of polar fatty acids and the loss of initial fatty acids were quantitated. The most outstanding results demonstrated the primacy of the formation of glyceridic polym erization compounds during heating at high temperatures. After transes terification of the samples dimeric fatty acids was the most significa nt group of compounds obtained. As expected, linoleic acid was prefere ntially involved in the formation of polar fatty acids, although the p articipation of oleic acid became very important at low concentration of linoleic acid. Finally, good statistical figures were obtained for the regression of polar fatty acids on polar compounds.