ABSTRACT
Frying of food in oil or lard has detrimental health effects. Because market potato chips is one of the most public snack food, three different types of potato chips common in the local markets were subjected to different analytical methods in order to evaluate its quality and health safety. Samples of potato chips from the three different factories were studied over a storage period of 6 months at ambient temperature. Oils were extracted from the different samples of potato chips. Peroxide value [PV], thiobarbituric acid [TBA] free fatty acids [FFA] and conjugated diene [CD] were assessed in each oil sample. Fatty acid composition and lipid classes were also determined in the extracted oils. Chemical properties, amino acids composition and mineral contents for the different types of potato chips were determined. The results indicated a significant increase [P<0.05] in the PV, TBA and FFA for the oils of the three types of potato chips especially over storage. Thin layer chromatography [TLC] technique showed different patterns of lipid classes for the three oil samples. Also, fatty acid compositions for the potato chips-extracted oils were different from one oil to another