Figure 2. Changes in the contents of (A) oxidized triglyceride monomers, oxTGM, (B) triglyceride dimers, TGD, (C) triglyceride polymers, TGP, (D) TGD+TGP, TGDP, (E) free fatty acids, FFA, and (F) diglycerides, DG, of the virgin sesame (VSO), refined sesame (RSO), and refined olive (ROO) oils during the frying process at 180 °C.