Deep frying induced oxidative changes in edible oils used in commercial Chips manufacturing industries

Edible oils are an essential part of the diet and serve as the primary sources of dietary fatty acids. However, during commercial use, edible oils are often subjected to deep frying, compared to limited heating in household settings. The present study aimed to evaluate the changes in selected commercially used edible oils exposed to deep frying. The oils were collected from an industry where banana chips are manufactured. Various parameters indicating lipid peroxidation, such as TBARS, CD, and CT, were analyzed according to standard protocols. The fatty acid profile was examined using GC-MS based on the fatty acid methyl ester method. Results showed a significantly elevated level of early lipid peroxidation products, such as conjugated dienes and trienes, as well as thiobarbituric acid reactive substances. FTIR spectroscopy confirmed the cis-trans conversion in the oils. These changes were more pronounced in oils rich in unsaturated fats, whereas they were less evident in coconut and palm oils. Considering these findings, it is possible that the consumption of deep-fried oils may be harmful to health; however, further studies are necessary to determine the impact of consuming these oils.