“…Similarly, a recent study reported that linolenic acid present in soybean oil was less stable at high temperature (Hou, Jiang, & Zhang, 2012). The reduction in the USFA content during deep fat frying had also been reported in the previous studies (Che Man, Liu, Jamillah, & Rahman, 1999;Khatoon & Gopalakrishna, 2005). In contrast, Rastogi, Mathur, Rastogi, Gupta, and Gupta (2006) found that soybean oil was the least susceptible to degradation during single deep frying.…”