Oxidation compounds in extra virgin olive oils, fresh or stored, after frying

The influence of the storage time on the levels of thermo-oxidation compounds of extra virgin olive oil (EVOO) during frying was evaluated. To this aim, two extra virgin olive oils (cv Bosana, EVOO1 and cv Semidana, EVOO2) fresh and after storage, were used, for deep-frying of potatoes. EVOO stored for a longer time led to a significant increase of the TAGP and ox-TAG content in both the residual fried oils and the oil extracted from potato chips, with respect to the levels observed when frying was performed with oils stored for a shorter time