When you fry with these oils over and over, they react with heat and moisture and start breaking down into chemicals that signal the oil is going bad.

Scientific Claim

Both avocado oil and extra-virgin olive oil undergo oxidation and hydrolysis during repeated deep frying, as indicated by increases in acidity, p-anisidine, TOTOX, and polar compounds.

Original Statement

“despite the generation of oxidation and hydrolysis processes”

From study:Quality parameters during deep frying of avocado oil and extra-virgin olive oil

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 language ('generation of oxidation and hydrolysis processes') based on measured chemical indicators. No overstatement occurs. Full methodology not available to verify analytical linkage.

Evidence from Studies

Supporting (1)

Quality parameters during deep frying of avocado oil and extra-virgin olive oil

Cross-Sectional Study

In Vitro

The study found that both avocado oil and olive oil break down when used over and over to fry food, producing more harmful chemicals and becoming more acidic—just like the claim says.

Contradicting (0)

No contradicting evidence found

Source Study

Quality parameters during deep frying of avocado oil and extra-virgin olive oil

Score: 4

DOI: 10.15586/qas.v16i4.1504

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