The results of this study have shown that high-oleic M.
oleifera seed oil to be more stable in the frying application
compared to other oils used in this experiment. It showed
improved frying performance over regular canola, soybean
and palm olein. Apart from being more stable in high temperature
frying application than the regular oils, it also has
an added advantage of containing high-oleic (monounsaturated)
acid content that has been linked to reduce risk of
high cholesterol and heart disease.