Quality and safety of frying oils used in restaurants.

Fresh, in-use and discarded frying oils were collected from randomly selected restaurants in downtown Toronto, Canada, in order to assess the oxidative and hydrolytic state of oil used in commercial practice and consumed regularly by the local population. All in-use and discarded samples showed extremely high levels of oxidation products based on the p-anisidine value (p-AV) (7.6 View Article and Find Full Text PDF