“…In contrast, a decreased unsaturated level leads to increased oxidative stability. As have mentioned above, vegetable oils such as high-oleic peanut oils (Martín, Grosso, Nepote, & Grosso, 2018;Nepote, Olmedo, Mestrallet, & Grosso, 2009), sunflower oils (Roman, Heyd, Broyart, Castillo, & Maillard, 2013;Smith, King, & Min, 2007), rapeseed oils (Merrill, Pike, Ogden, & Dunn, 2008; Petersen, Kleeberg, Jahreis, Busch-Stockfisch, & Fritsche, 2012), and soybean oils (Napolitano, Ye, & Cruz-Hernandez, 2018) have been reported to exhibit a higher oxidative stability compared to their normal oils. The positional distribution of fatty acids on the glycerol backbone also affects their oxidative stability.…”