Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis.  Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO.  HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior.  The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes.
THERM