Why does sunflower oil turn green after frying?

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Shervan360

Assistant Cook
Joined
May 4, 2024
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4
Location
Middle East
Hello,

After frying foods, for example, Onion, chicken, or cutlets(mix of meat and potato) with frying sunflower oil, the oil turns green/greenish, is this oil spoiled and bad? Is there anything wrong?

Shouldn't I use the rest of the oil bottle? (I mean oil that has not been used yet.)

The following photos are of when the oil is cooled.

Ingredients written on the oil bottle:
Corn oil, sunflower oil (high oleic acid) and canola oil. (Of course, they did not write how many percent of each)

Thank you


9ec070e9-76e2-4e18-9cd0-48910b9e3aa9.jpg
9e5450d8-4277-4c75-88b3-b20d04b44857.jpg
50e92188-dc75-46f5-8a83-c6cb96e43348.jpg
859f40ae-2d71-4065-944d-3155350966f6.jpg
 
Welcome to DC! I'm not sure I understand the question, but I frequently reuse oils after frying items in them. However, I store the oil in the refrigerator between uses. The color does not seem too off to me. Go by smell or taste. If it is not good, you should immediately know it.
 
Kathleen said:
Welcome to DC! I'm not sure I understand the question, but I frequently reuse oils after frying items in them. However, I store the oil in the refrigerator between uses. The color does not seem too off to me. Go by smell or taste. If it is not good, you should immediately know it.
Click to expand...

Thank you, Why does the oil turned to green color after frying?
 
I have no idea. Perhaps something that you cooked? Does it taste or smell "off?" Do your cutlets have green herbs in them? If the taste, smell were not bad, and the food is good when you use the oil, I would be unlikely to worry about it. But....that is just me. I'll use oil up to about three times before I discard it. That being said, if it ever tastes or smells bad/off, I don't use it. Also, I always store it in the refrigerator between uses.
 
What colour is it before frying anything in it? It doesn't look off-colour to me. My vegetable oil is lighter than that but my corn oil is much darker. My olive oil is green, probably because olives are.
 
Last edited:
Someone explained it on this forum before. When I commented not to use Sunflower Oil in baking 'cuz it turns the baked goods a very unappealing shade of green.
 
These ingredients have pigments that can get absorbed into the oil, giving it a greenish tint. In that case, the oil changing color is totally normal and nothing to worry about.
 
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