Table 4 Content of Phytosterol Oxidation Products (POPs) at 0, 10, and 25 Weeks of Storage in Lipids of Potato Chips Fried in Sunflower Oil

French fries, fried in various vegetable oils at 200°C, were investigated for the content of POPs (34). The levels of total POP products in the lipids of French fries fried at 200°C in rapeseed oil/palm oil blend, sunflower oil, and high-oleic sunflower oil were 32, 37, and 54µg/g, respectively. 7-Keto-sitosterol and 7-ketocampesterol were the dominating oxidation products in all the samples, followed by epimers of sterol-5,6-epoxides (Table 6).