Abstract
AbstractCanola oil (CAO) with (0.05–0.4%) and without added bene kernel oil (BKO) and tert‐butylhydroquinone (TBHQ, 100 ppm) was used for deep‐fat frying of potatoes at 180 °C for 48 h. Frying stability of the oil samples during the frying process was measured based on the variations of total polar compounds (TPC) content, conjugated diene value (CDV), acid value (AV), carbonyl value (CV) and total tocopherols (TT). In general, frying stability of the CAO significantly (P < 0.05) improved in the presence of the TBHQ and BKO. The best frying performance for the CAO was obtained by using of 100 ppm TBHQ and 0.1% BKO. The effectiveness of TBHQ and BKO at these levels was found to be nearly the same. Increasing the level of BKO from 0.1 to 0.4% caused a decrease in the oxidative stability of the CAO, indicating the pro‐oxidant effect of the oils added at these levels.
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