The study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead of tert-butylhydoquinone (TBHQ) for frying purposes. The antioxidants and PC were added in the concentrations of 1.2 mM and 500–2000 mg/kg, respectively. Oxidative stability index (OSI) and the kinetics of change in conjugated dienes (LCD), carbonyls (LCO), and acid value (AV) were used to assess the antioxidative treatments. GA alone and GA/MG (50:50) plus PC at 2000 mg/kg yielded the same OSI as that of TBHQ (18.4 h). The latter was of the highest frying performance in preventing the formation of LCD (rn = 0.0517 /h and tT = 10.6 h vs. rn = 0.0976 /h and tT = 4.5 h for TBHQ), LCO (rn = 0.0411 /h and tT = 12.7 h vs. rn = 0.15 /h and tT = 4.3 h for TBHQ), and hydrolytic products (AVm = 37.8 vs. 24.0 for TBHQ); rn: normalized maximum rate of LCD/LCO accumulation; tT: the time at which the rate of LCD/LCO accumulation is maximized; AVm: quantitative measure of hydrolytic stability.

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