Forty adult male albino rats were used in this experiment to evaluate the effects
ofsome antioxidants on the deterioration action ofdiet containing thermally oxidized
sunflower oil used for frying potatoes at 180±5°C. Antioxidants (dl-a-tocopherol,
ronoxan and ascorbyl palmitate) were added to sunflower oil before frying in
concentration that increased its oxidative stability by more than two folds. Rats were
divided into 5 groups, 8 rats for each, each group housed indiVidually and were fed
on experimental diet for 8 weeks. No significant difference in the hepato-index ofrats
in different groups. However, there is significant decrease infeed intaRe ofthe rats in
different experimental groups in comparison to the control group. Feed effiCiency
ratio of the diet containing thermally oxidized frying oil supplemented with 100 ppm
tocopherol before frying was not Significantly different than that containing fresh
sunflower oil, on the other hand, feed efficiency ratios ofthe diet containing thermally
oxidized frying oil supplemented before frying with 100 ppm ascorbyl palmitate or
200 ppm ronoxan were not Significantly different than that containing thermaliy
oxidized frying oil without addition. Statistical analysis ofAg NORs in hepatocytes of
rats indicated thaI addition ofronoxan or ascorbyl palmitate to sunflower oil before
frying had lower Significantly the mutagenic activity of thermally oxidized frying oil. The changes which recognized in the Histological results in the form of hepatic infiltration, congestion and di!a!atic:~ of centra! veins and perta! ...'cssc!s and degeneration