Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying

► Influence of FA composition on sunflower oil performance was clarified using selected samples. ► Polymer formation followed zero-order kinetics independently of oil composition. ► There were no significant differences between frying oils and oils extracted from fried potatoes. ► The use of thermal oxidation assays to determine frying performance is demonstrated.