Study of toxicity and variation in polyphenol and hydroperoxide content of food oils subjected to thermal stress or used for frying foodstuffs

An investigation was made of variations over time in the toxicity of extra-virgin olive oil and peanut oil subjected to thermal stress (160–180°C) or used to fry potatoes at 160°C. In parallel, variations in polyphenol concentration and in that of hydroperoxides were monitored. Measurements were carried out using a suitable toxicity measuring device consisting of an oxygen sensor + yeast cells or enzymatic biosensors, for the phenols and hydroperoxides, respectively.