Human and Clinical Nutrition

ARTICLE INFORMATION Background: Vegetable oils containing polyunsaturated fatty acids are prone to oxidation when exposed to high-temperature frying processes. Aims: This study aims to follow the changes that occur in frying oil when used to fry potatoes. Material and Methods: The impact of the ratio of potatoes (g) to oil (g) as well as the number of frying cycles on the quality of two commonly marketed oils in Algeria: 100% soybean oil (oil A) and a blend of 60% soybean, 20% sunflower, and...