In this study, the effect of tertiary butyl hydroquinone (TBHQ), beta-carotene, alpha-tocopherol and mix of TBHQ and alpha-tocopherol on the stability of canola oil (CAO) during the frying process of potato pieces at 180 C was investigated. TBHQ and beta-carotene and alpha-tocopherol were added to the CAO in the amount of 100 ppm and 100 ppm mix of TBHQ and alpha tocopherol to ratio 1:1 were added to the CAO. All antioxidants were used with 100 ppm citric acid as chelating agent. Frying stability of the oil samples during the frying process was measured based on total polar compounds (TPC) content, conjugated diene value (CDV), oxidative stability index (OSI) abd carbonyl value (CV). The positive effect of the mix of TBHQ and alpha-tocopherol on the stability of the CAO was more than that of other antioxidants during deep frying process, but beta-carotene had little impact on the stability of the CAO. Based on TPC, most fryng time is about to mix of TBHQ and alpha-tocopherol was appropriate for 44 hours frying.

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