Abstract

Avocado oil has a good thermal stability. However, there is a lack of knowledge about the behavior when hydrolysis is involved with oxidation processes. This study demonstrated potential for deep frying process of avocado oil. The behavior of cold-pressed olive oil and avocado oil in a domestic frying process with natural potatoes was studied. Both oils were subjected to successive frying cycles and the following chemical properties were analyzed: degree of acidity, peroxide value, p-anisidine value, total oxidation (TOTOX) value, polar compounds, total phenolic content, Fourier-transform infrared spectra with attenuated total reflectance, and fatty acid profile. A gradual increase was observed in the degree of acidity, p-anisidine, TOTOX, polar compounds but a decrease in total phenolic content during deep-frying period for both oils. It was determined that avocado oil and olive oil take 10 and 13 days of frying cycles, respectively, to reach the limit value of 25% for polar compounds. It was demonstrated that both vegetable oils are suitable for domestic frying processes, enduring a high number of deep-frying cycles before reaching the limit of polar compounds established by health regulations, despite the generation of oxidation and hydrolysis processes.