THERMAL-STABILITY AND FRYING PERFORMANCE OF GENETICALLY MODIFIED SUNFLOWER SEED (HELIANTHUS-ANNUUS L) OILS

High-oleic sunflower seed oils containing varying levels of oleic acid were evaluated in comparison to conventional sunflower and olive oils , under both thermoxidative and frying conditions. Analytical determin ations included quantitation of triglyceride species and polar compoun d level and distribution. Total polar compounds were significantly low er in high-oleic sunflower oils as compared to conventional sunflower oil. This was essentially attributable to oxidized and polymeric compo unds. No differences were found between high-oleic sunflower oils and olive oil, which could not be anticipated on the basis of fatty acid c omposition but might be otherwise related to differences in triglyceri de distribution. After drying, oils and lipids extracted from fried po tatoes did not differ significantly in polar compounds. Overall, resul ts showed an excellent behavior of high-oleic sunflower oils with rega rd to thermoxidation and frying.