Effect of deep-frying on cholesterol oxidation in ghee

Formation of cholesterol oxidation products (COPs) in ghee during deep-frying was studied, as they were reported to cause arteriosclerotic lesions. COPs were formed, when ghee was used for deep-frying for 15 min. The level of COPs increased with frying time. Ghee residue, being a good antioxidant, delayed the formation of COPs during deep-frying.