Results from the present study showed that the frying stability
of high oleic sunflower oil is influenced by its linoleic acid content
rather than the tocopherol isomeric composition. Whereas high
oleic sunflower oil may offer superior stability compared to the
conventional oil, the result from this study indicated that a linoleic
acid content of 10% in a high oleic sunflower oil is still high for an
excellent frying stability.