Abstract
An investigation was made of variations over time in the toxicity of extra‐virgin olive oil and peanut oil subjected to thermal stress (160–180°C) or used to fry potatoes at 160°C. In parallel, variations in polyphenol concentration and in that of hydroperoxides were monitored. Measurements were carried out using a suitable toxicity measuring device consisting of an oxygen sensor + yeast cells or enzymatic biosensors, for the phenols and hydroperoxides, respectively.