tTo evaluate their behavior during the frying, the formulated oil swere subjected to heating at constant temperature and without food. These oils were heated separately in an electric fryer (Ufesa,EEC) at 180◦C (±2◦C) for 6 h/day for 5 consecutive days. At the endof each essay, 60 ml of oil is taken for physicochemical characterization and evaluation of the fatty acid composition. The sample swere stored at 4◦C until analysis.