The quality changes in palm olein used for the intermittent frying of banana slices over a 5 h interval per day for 4 consecutive days was studied. Assessment of % polar components, iodine value, acid value, Cl 8:2/Cl 6:0 ratio and % C18:2 remaining indicated that the addition of 2 mgkg1 silicone alone and that of 200 mgkg'1 ascorbyl palmitate (AP) plus 2 mg kg~l silicone to palm olein significantly reduced (p < 0.05) the rate of oil deterioration during frying. The addition of 200 mgkg'l AP alone to palm olein did not have a significant effect (p > 0.05) on oil deterioration although it was evident that the values for changesin % polar components, iodinevalue, acidvalue, C18:2/C16:0ratio and % C18:2 remainingin the oil were generally less than those in oiliuithout additives. Linear relationships were found between % polar components and iodine value and between iodine value and C18:2/C 16:0 in thefrying systems studied