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Changes in free fatty acids (FFA), peroxide value (PV), p\u2010anisidine value (p\u2010AV), total oxidation value (TOTOX), conjugated dienes (K\n                    <jats:sub>232<\/jats:sub>\n                    ) and trienes (K\n                    <jats:sub>270<\/jats:sub>\n                    ), color (L*, a*, b*), viscosity, total polar compounds (TPC), fatty acid profile, and heat\u2010induced contaminants 3\u2010monochloropropane\u20101,2\u2010diol esters (3\u2010MCPD) and glycidyl esters (GE) were monitored to assess oxidative and physicochemical stability. HO, despite its high oleic acid content, exhibited the fastest deterioration, showing substantial increases in PV, p\u2010AV, TOTOX, and spectrophotometric indices. PO demonstrated superior thermal stability due to its higher palmitic and oleic acid levels, while S showed the lowest overall deterioration but accumulated the highest levels of 3\u2010MCPD and GE. Blends exhibited intermediate performance, with B\u20102 outperforming B\u20101, indicating the positive contribution of PO to oxidative resistance. TPC values in all samples remained below the regulatory limit of 25%, although progressive viscosity increases reflected polymerization during frying. The formation of 3\u2010MCPD and GE intensified with frying cycles, particularly in PO and S, underscoring the importance of contaminant control in high\u2010temperature applications. Overall, blending HO with PO improved oxidative stability and frying performance while maintaining acceptable quality indices. These findings support the potential of optimized HO\u2014PO blends as economically and technologically viable frying oils.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71726","type":"journal-article","created":{"date-parts":[[2026,4,4]],"date-time":"2026-04-04T06:49:42Z","timestamp":1775285382000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep\u2010Frying of Potatoes"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7701-9306","authenticated-orcid":false,"given":"Ayhan","family":"Ba\u015ft\u00fcrk","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Van Yuzuncu Yil University  Van Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8391-1680","authenticated-orcid":false,"given":"M. Murat","family":"Ceylan","sequence":"additional","affiliation":[{"name":"School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts Hatay Mustafa Kemal University  Hatay Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,3]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13244186"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foohum.2025.100591"},{"key":"e_1_2_10_4_1","volume-title":"Official Methods and Recommended Practices of the American Oil Chemists' Society","author":"AOCS","year":"2009"},{"key":"e_1_2_10_5_1","volume-title":"Official Methods and Recommended Practices of the American Oil Chemists' Society","author":"AOCS","year":"2017"},{"key":"e_1_2_10_6_1","volume-title":"Official Methods and Recommended Practices of the American Oil Chemists' Society","author":"AOCS","year":"2024"},{"key":"e_1_2_10_7_1","volume-title":"Official Methods and Recommended Practices of the American Oil Chemists' Society","author":"AOCS","year":"2024"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-020-04655-4"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2021.104177"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.3989\/gya.1044182"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.10.061"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.vibspec.2024.103743"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2010.07.036"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.16210"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010022\u201001592\u2010y"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308\u20108146(99)00270\u20108"},{"key":"e_1_2_10_17_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061332"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750\u20103841.2007.00352.x"},{"key":"e_1_2_10_19_1","volume-title":"Codex Standard for Named Vegetable Oils (CODEX\u2010STAN 210\u20101999)","author":"Codex Alimentarius","year":"1999"},{"key":"e_1_2_10_20_1","unstructured":"Codex Alimentarius Commission.2018.\u201cProposed Draft Code of Practice for the Reduction of 3\u2010Monochloropropane\u20101 2\u2010Diol Esters (3\u2010MCPDE) and Glycidyl Esters (GE) in Refined Oils and Products Made With Refined Oils Especially Infant Formula. 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