Abstract
To check a thermal oxidative deterioration of frying oils, three rapid simplified testing methods on the market were comparatively practiced. Twenty one of frying oils in use were collected from many families and analyzed on peroxide, acid iodine, carbonyl and anisidine values and also, conjugated diene content and Rovibond color, and at the same time, by 3 simplified tests (POV test paper, free fatty acid tester and Fritest(R)). As a result, Fritest relatively expressed the degree of thermal oxidative deterioration, which was evaluated by other characteristic figures of frying oils.
