Which oil lasts longer when frying potatoes?
Quality parameters during deep frying of avocado oil and extra-virgin olive oil
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Avocado oil, despite having 13–15% polyunsaturated fats (typically less stable), performed nearly as well as olive oil under frying stress.
Polyunsaturated fats are known to oxidize faster — so avocado oil’s stability was unexpected given its fatty acid profile.
Practical Takeaways
You can safely reuse avocado or olive oil for frying potatoes up to 10–13 times before discarding, based on this study’s conditions.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Avocado oil, despite having 13–15% polyunsaturated fats (typically less stable), performed nearly as well as olive oil under frying stress.
Polyunsaturated fats are known to oxidize faster — so avocado oil’s stability was unexpected given its fatty acid profile.
Practical Takeaways
You can safely reuse avocado or olive oil for frying potatoes up to 10–13 times before discarding, based on this study’s conditions.
Publication
Journal
Quality Assurance and Safety of Crops & Foods
Year
2024
Authors
Marcos Flores, Claudia Vergara, Tamar Toledo-Aquino, Jamie Ortiz-Viedma, Jorge Barros-Velázquez
Related Content
Claims (6)
Avocado oil contains 13–15% polyunsaturated fatty acids, rendering it susceptible to thermal oxidation despite a high monounsaturated fat content.
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.
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.
Avocado oil breaks down faster than olive oil when reused for frying — it hits the safety limit for bad compounds after 10 uses, while olive oil lasts 13 uses.
Both oils can be reused many times before they break down enough to be considered unsafe by health standards.