Research article Open access
Effect of intermittent frying on the stability of vitamins A and D in commercially fortified oils
Fat-soluble vitamins and fatty acids are very sensitive to high temperature and oxidation. In this study, stability of vitamins A and D, and physiochemical changes were investigated in two types of oils, palm olein (PO) and a blend of PO and sunflower oil (OB). The intermittent frying was performed at two different tem …