Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips

Physicochemical properties and oxidative stability of refined coconut oil (RCO), refined soybean oil (SBO), pure olive oil (POO), and vegetable shortening (VST) during repeated frying of potato chips were determined. Polyunsaturated fatty acids of all the oils significantly decreased after frying. Tocopherols in SBO, POO and VST, and DPPH radical scavenging activities of POO and VST significantly decreased after frying. L* values of the oils significantly decreased, and a* and b* values significantly increased after 80 times repeated frying. Conjugated dienes and p-anisidine value of SBO after 80 times repeated frying were 21.8 mmol/L and 47.7, respectively, the highest among the oils. Levels of total polar compounds of all the oils after 80 times repeated frying were between 8.1 and 9.5%, not exceeding rejection limit after frying. Compositions and contents of alkanals, 2-alkenals, and 2,4-alkadienals in the oils during frying were largely affected by their fatty acid compositions.