Untreated sunflower oil (without antioxidants) was much more affected during long storage as well as by the thermal oxidation in 4 hours frying process. The shelf life of oil was increased both during storage and in frying process at elevated temperature by the addition of synthetic antioxidants. TBHQ (Tertiory butyl hydroquinone) BHT (Butylated hydroxyl toluene) BHA (Butylatd hydroxyl amine) and the mixture of BHA and BHT used in the present study in 0.02, 0.02, 0.02 and 0.01+0.01 amount respectively to observe the stability of refined sunflower when stored at 30 o C for 21 weeks in transparent PET bottles. The stored oils (treated and untreated) when underwent in the process of frying at the temperature of 180 o C further deterioration of oils happened. The antioxidant activities and protective effects in stabilization of sunflower oils during storage and in frying process measured in terms of POV (peroxide), FFA (free fatty acids), p-AnV (pAnisidine value), Colour Index, RI (Refractive index), and fatty acid profile. Result indicated that TBHQ exhibited stronger antioxidant activity during storage and gave maximum protection against thermal oxidation when oil subjected in the process of multiple frying for continous four hours at elevated temperature. The results were indicated the effectiveness of antioxidants in the order like TBHQ > BHT > BHA > BHA+BHT.

Vitamin 'A' is essential for normal growth and its deficiency causes night blindness, affects the regulatory function of skin and reduces the general resistance of organism to infection. This deficiency does not occur by using balanced diet or by fortification of staple food with appropriate amount of Vitamin 'A'. In Pakistan vitamin 'A' fortification is done in vegetable ghee/cooking oil. It is generally assumed that fortified amount of vitamin 'A' is fully destroyed when the food is cooked at high temperature.The present study was focused to examine the effect of Pakistani traditional cooking style on the degree of destruction of vitamin 'A' mandatory fortified in the vegetable ghee/ cooking oils. The study indicates that there are some losses of Vitamin A of the fortified oils during cooking. However in case of deep fat frying destruction of added vitamin 'A' is more pronounced. The loss of vitamin 'A' was less than 50%, when the food was cooked in Pakistani style in case of all the cooking oils/ vegetable ghee. In prolonged frying conditions substantial amount of vitamin 'A' (45%) remains in the oil. Any how, this retention of vitamin 'A' is sufficient to meet the body requirements when oils/ ghee was fortified according to the prescribed Pakistan Pure Food Rules 1965 i.e. 33,000 IU per Kg.

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