Biochemical Degradation (Peroxide Value) of Oils Used for Deep Fat Frying

Among the common methods of food preservation, frying in sultable media and also the deep fat frying are well accepted practices all over the world. Many food products are cooked by deep frying and are accepted almost universally. But, various symptoms of toxicity including irritation of the digestive tract, organ enlargement, depression and even death has been reported when laboratory oxidized and heated fat were fed to animals.