Deep fat frying is one of the most

Deep fat frying is one of the most procedures used for preparingfood . It leads to obtain products with appre-ciated sensorial properties. However, the limit of this technique liesinto the rapid deterioration of the quality and the stability of the oilduring its use in frying. This deterioration takes place following aseries of reactions leading to a qualitative and a nutritional change(rancidity, discoloration and loss of essential fatty acids). These mayalso be responsible for the production of toxic compounds such asperoxides, aldehydes, and epoxides