It was found that the glycidyl ester content in the frying oil at
different levels of degradation was correlated with the main
parameters describing thermo-oxidative changes in the oil during
frying (Table 4). The GE content was significantly correlated with
the acid and anisidine values, refractive index and total polar compounds. Significant correlations were also found between the main
components of polar fraction (diacylglycerols, oxidised triacylglycerold and oligomers – dimers and polymers). C18:1-GE was found
to be a prevailing GE of the highest concentration in all of the studied samples, while C16:0-GE was the second major compound.