Purpose: This study investigated the effect of incorporating antioxidant-rich cacao powder (CP) or ginger powder (GP) into fish balls on the quality of the frying oil during deep-frying Methods: CP and GP were selected to represent polar and non-polar antioxidant ingredients, respectively, based on their distinctive antioxidant activities observed in different extraction solvents: CP and GP are known to exhibit relatively higher antioxidant activity in water and hexane extracts, respectively. Four types of mackerel fish balls were prepared: Control, with a wheat flour to fish homogenates ratio of 1:10; two groups with 50% of the wheat flour replaced with CP or GP, respectively; and another (HCP) wherein 25% of the wheat flour was replaced with CP. HCP was included because CP exhibits twice the antioxidant activity of GP. After the fish balls were deep-fried at 180℃ in soybean oil for 3 minutes, the frying oils were collected and examined for their physicochemical properties and oxidative stability. Results: An analysis of the color properties of the frying oils revealed a decrease in lightness (p<0.001) and an increase in redness and yellowness (p<0.001) compared to the non-heated oil. Changes were particularly evident in the GP-oil, suggesting the release of hydrophobic pigments such as curcuminoids. The levels of lipid oxidation products, including conjugated dienes and trienes, hydroperoxides, malondialdehyde, and p-anisidine value, increased in the following order: Non-heated oil < control-oil ≈ HCP-oil < CP-oil < GP-oil. This phenomenon could be attributed to the release of pro-oxidants like transition metals and antioxidants present in CP or GP. Conclusion: The results indicate that the structural characteristics and matrix effect of incorporated ingredients play a significant role in the after-quality of frying oils. This underscores the need to carefully consider ingredient composition to improve product quality.