The present study aimed at determining the oxidative stability measurement and the total alteration of cotton, sunflower and palm oils during frozen cassava chips discontinued frying. The fryings were performed in a household electric frying pan, where the oil was heated up to 180°C temperature, for 25 h, with fresh oil replacement. For the oxidative stability analysis of the oil samples obtained during the fryings, were used the induction period (hours) and total polar compounds determinations (%). The results showed a decrease in the induction period, regardless of the oil type. The refined palm oil presented a higher induction period when compared to the cotton and sunflower oils, which can be attributed to the fatty acids composition difference. All of the oils studied showed total polar compounds values beneath the discard limit for frying oils ruled by the international legislation (24-27%). It was also noticed that, as the degradation compounds were formed, the oils oxidative stability decreased as a result.
lipids; deep fat frying; frozen cassava chips; oxidative stability
