Frying is one of the most commonly used means for preparing foods, that may be considered as a rapid combination of drying and cooking. During deep-frying, fats and oils are repeatedly used at elevated temperatures (between 160 and 240 °C, with an optimal value of 180 °C) in the presence of atmospheric oxygen and receive maximum oxidative and thermal abuse (Cvengros and Cvengrosova, 2004 and Katragadda et al., 2010).