The frying performance of the canola oil (CO) was investigated in the presence of 5, 10, and 15% levels of the virgin olive (VOO) and pumpkin seed (PSO) oils during the frying of potatoes at 180°C. The degradation rate of oil samples was monitored using a range of parameters, including acid value, conjugated diene value, carbonyl value, total polar compounds content and total tocopherols content. The VOO and PSO addition improved the frying stability of the CO. Frying performance of the CO increased more in the presence of the PSO than in the presence of the VOO. The PSO levels higher than 5% exerted the pro-oxidant effects, indicating the necessity of the investigation on its lower levels. The better antioxidative effect of the PSO was attributed to its probably different phenolic composition.

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