When you fry potatoes over and over using avocado or olive oil, the oil gets more acidic, more oxidized, and loses some of its natural antioxidants.
Scientific Claim
During repeated deep-frying cycles with natural potatoes, avocado oil and extra-virgin olive oil both exhibit a gradual increase in acidity, p-anisidine value, TOTOX value, and polar compounds, along with a decrease in total phenolic content.
Original Statement
“A gradual increase was observed in the degree of acidity, p-anisidine, TOTOX, polar compounds but a decrease in total phenolic content during deep-frying period for both oils.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design cannot support claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
The abstract uses definitive observational language ('was observed') for measured chemical parameters. No causal or probabilistic claims are made. Verb strength is appropriate given the descriptive nature of the data. Full methodology not available to verify measurement validity.
Evidence from Studies
Supporting (1)
Quality parameters during deep frying of avocado oil and extra-virgin olive oil
When you fry potatoes over and over in avocado or olive oil, the oil gets worse over time — it becomes more acidic, more oxidized, and loses its healthy antioxidants, just like the claim says.