Sunflower oil is the most popular frying
oil in Iran and it is a good source of linoleic acid. Due to oil absorption
during frying, the high level of linoleic acid in the fried fish
was attributed to the fatty acid composition of sunflower oil. Boiling
and baking had no significant effect on the arachidonic acid
content, while frying and microwave cooking caused significant
reduction. Reduction of arachidonic acid could be explained by
high susceptibility of double bond fatty acids (De Castro et al.,
2007).