Effect of frying and storage on oxidative quality of conjugated linoleic-acid-rich soybean oil produced by photoisomerization using plantain as a model system.

The results obtained indicated that photoirradiation is a good technique for obtaining oils enriched with CLA, and in this way CLA can be incorporated into foods; however, it is necessary to add antioxidants to improve their stability. © 2019 Society of Chemical Industry.