Abstract
Onion, potato, radish, and carrot were fried at 170°C for 3 minutes with rancid or non-rancid oils of rape and soybean.
Vitamin C of these materials was found to be more decomposed when rancid oil was used than the case of non-rancid one.
When these oils were used for frying of vegetables once a day for 15 days, the changes of peroxide value and of vitamin C on these were examined. The higher the peroxide value of frying oil, the more the decomposition of vitamin C in vegetables was.
It was found that the addition of some antioxidants for oils promoted the decomposition of vitamin C.
