Method for stabilizing oil or fat composition for frying use

A method for suppressing increase in an anisidine value of an oil composition, comprising:

• adding chlorophylls to rapeseed oil in an amount of 0.071 ppm by mass or more and 1.389 ppm by mass or less measured by HPLC to obtain the oil composition;
• and
• heating the oil composition at a temperature of 140° C. or more and 200° C. or less,
• wherein the oil composition comprises the rapeseed oil and the chlorophylls, and
• the anisidine value of the oil composition after being heated at the temperature of 140° C. or more and 200° C. or less is suppressed compared to the anisidine value of a control oil consisting of the rapeseed oil after being heated at the temperature of 140° C. or more and 200° C. or less.

A method for suppressing decrease in an amount of tocopherols in an oil composition, comprising:

• adding chlorophylls to rapeseed oil in an amount of 0.071 ppm by mass or more and 1.389 ppm by mass or less measured by HPLC to obtain the oil composition;
• and
• heating the oil composition at a temperature of 140° C. or more and 200° C. or less,
• wherein the oil composition comprises the rapeseed oil and the chlorophylls, and
• the decrease in the amount of tocopherols in the oil composition after being heated at the temperature of 140° C. or more and 200° C. or less is suppressed compared to decrease in the amount of tocopherols in a control oil consisting of the rapeseed oil after being heated at the temperature of 140° C. or more and 200° C. or less.