Frying stability of sunflower oil mixed with ROSM and AP was tested (180 °C/18 h).
Oil blends were prepared using CCRD to obtain a frying stable synergistic blend.
Frying induced changes in the oxidation indices were mapped using PCA and HCA.
Blend optimization was performed using hybrid PCA–RSM approach.
Optimized blend consisted of 1309.69 and 129.29 mg/kg of ROS and AP, respectively.