## 3 Results
### Changes in Fatty Acids Profile during Frying  
As a result of high temperatures, changes occur in the composition of fatty acids (FAs). The acid and peroxide numbers indicate the quality of the fat, while the fatty acid composition indicates its nutritional properties. Table 2 lists the FA groups, i.e., saturated fatty acids (SFAs), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), and trans-FA (TFA) isomers, and the most important FA from each group (Table 2). SFA and MUFA are desirable acids in oils used in heat treatment with high temperatures. Rapeseed oil is characterized by a high content of monounsaturated oleic acid (C18:1), which was 63.4% in the tested oil before frying. With every frying cycle, the levels of SFA, MUFA, and TFA increased, while PUFA levels decreased. This is because unsaturated acids undergo oxidation processes faster as the number of bonds increases. This is confirmed by the research conducted, indicating the fastest reduction in the content of linolenic acid (C18:3) in fat after frying [27]. The addition of antioxidants may have a beneficial effect on the protective properties of PUFA [28]. Based on the literature review, rice bran wax and bees wax have antioxidative properties [29]. However, based on the results obtained in this study, it can be observed that these waxes did not have a protective function against the degradation of PUFA. From a nutritional point of view, these waxes' protection against oxidation and degradation is recommended due to the beneficial impact of PUFAs on health, as well as limiting the formation of new, often harmful compounds [30; 31]. PUFAs were degraded the fastest in the case of frying media BW 0.5 and RW 0.5, for which the difference in the content of these acids changed by 1.3%. From the table showing changes in the proportions of polyunsaturated and saturated FAs (Table 2), it can be observed that the smallest changes were observed in the cases of RO and RW 0.25. Frying media containing waxes are characterized by a 0.1-0.2% higher content of saturated fatty acids; this is due to the presence of saturated long-chain fatty acids such as lignoercic acid (C240). Refined rice bran wax contains approximately 98% monoesters with a carbon chain length of C48-C64; the remaining 2% are free long-chain fatty alcohols and long-chain fatty acids [8]. The chemical composition of bees wax is more heterogenic in comparison to \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Frying Cycle** & **RO** & **RO + BW 1** & **RO + BW 0.5** & **RO + RW 0.5** & **RO + RW 0.25** \\ \hline \multicolumn{6}{c}{**AV (mg KOH/g)**} \\ \hline
**1** & 0.28 \(\pm\) 0.01 a & 0.42 \(\pm\) 0.00 A & 0.32 \(\pm\) 0.02 \(a\) & 0.30 \(\pm\) 0.01 \(A\) & 0.27 \(\pm\) 0.01 \(\mathbf{a}\) \\ \hline
**2** & 0.28 \(\pm\) 0.02 a & 0.49 \(\pm\) 0.01 B & 0.35 \(\pm\) 0.01 \(b\) & 0.30 \(\pm\) 0.03 \(A\) & 0.28 \(\pm\) 0.02 \(\mathbf{a}\) \\ \hline
**3** & 0.36 \(\pm\) 0.04 b & 0.55 \(\pm\) 0.02 C & 0.44 \(\pm\) 0.03 \(c\) & 0.51 \(\pm\) 0.04 \(B\) & 0.39 \(\pm\) 0.04 \(\mathbf{b}\) \\ \hline \multicolumn{6}{c}{**PV (meq O\({}_{2}\)/kg)**} \\ \hline
**1** & 14.30 \(\pm\) 0.8 c & 14.62 \(\pm\) 0.05 C & 11.75 \(\pm\) 0.13 \(c\) & 10.63 \(\pm\) 0.04 \(B\) & 13.04 \(\pm\) 0.02 \(\mathbf{c}\) \\ \hline
**2** & 9.01 \(\pm\) 0.04 a & 10.86 \(\pm\) 0.19 B & 9.41 \(\pm\) 0.14 \(b\) & 10.79 \(\pm\) 0.04 \(B\) & 10.48 \(\pm\) 0.13 \(\mathbf{b}\) \\ \hline
**3** & 11.15 \(\pm\) 0.06 b & 9.99 \(\pm\) 0.33 A & 9.09 \(\pm\) 0.06 \(a\) & 10.16 \(\pm\) 0.06 \(A\) & 9.53 \(\pm\) 0.53 \(\mathbf{a}\) \\ \hline \end{tabular}  
* \(\mathrm{\AA}\)—acid value; PV—Peroxide value; \(\mathrm{a}\), b, c’ A, B, C’, \(a\), \(b\), c’ A, \(B\); \(\mathbf{a}\),\(\mathbf{b}\),\(\mathbf{c}\)—indicate homogeneous groups determined by [PERSON]’s test (\(p\)-value \(<\) 0.05) in relation to the type of medium used for frying (columns).  
\end{table} 
Table 1: Changes in acid values (AVs) and peroxide values (PVs) of media during frying. RW.