Effect of cooking on olive oil quality attributes

Santos, Carla S.P.; Cruz, Rebeca; Cunha, Sara C.; Casal, Susana

doi:10.1016/j.foodres.2013.04.014

Cited by 75 publications

(73 citation statements)

References 45 publications

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“…In addition, frying treatment promoted an increase of MUFA, which decreased the ratio between saturated and unsaturated fatty acids (SFA/UFA). This proportional alteration in fatty acid composition of fried samples can be ascribed to the high content of MUFA in olive oils (Santos et al 2013). Sous-vide cooking technique promoted a decrease of PUFA in chicken charqui samples, which may be associated with the long heat exposure of the charqui meat.…”

Section: Resultsmentioning

confidence: 99%

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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Broiler breast (pectoralis major) meat was submitted to salting with NaCl ? NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.

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Section: Resultsmentioning

confidence: 99%

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

et al. 2016

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“…Cheikhousman et al [14] and Daskalaki et al [15] reported that PV increased when virgin olive oils (VOO) was heated 3h at 170˚C or 1h at 180°C, before decreases. This increase is confirmed after frying processes in presence of food in EVOO or in VOO [11] [12]. At low temperature (≤100˚C), a latency period is observed [16] [17] [18].…”

Section: Introductionmentioning

confidence: 55%

“…The preservation of the specific taste, odour and nutritive properties is a major challenge for both consumers and food industry which develops patents for olive oil preservation by freezing or deep-freezing [9] or confines olive oil in biopolymers envelope to accurate shaping of individual olive oil, portions for immediate use in cooking [10]. The review of Santos et al [11] focused on studies dealing with heating processes (laboratory simulations or cooking conditions) and resumed the chemical parameters used to follow the olive oil quality attributes. In previous papers, all quality parameters are rarely measured simultaneously to follow the EVOO degradation under UV irradiation or cooking conditions.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of the Effects of Thermal and Photochemical Accelerated Oxidations on Quality of “Green Type” and “Black Type” French Olive Oils

Plard¹,

Dréau²,

Rébufa³

et al. 2016

AJAC

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Oxidative stability of two commercial olive oils of different specificity (green type and black type) has been studied during thermal and photochemical accelerated processes through the evolution of quality indices. It might help to assure a good utilisation of olive oil. In most of works described in literature, they are measured individually. In this study, a Principal Component Analysis (PCA) has been performed to emphasize their variation and describe in concise way the quality and the safety of extra-virgin olive oil after two oxidative stresses. No difference had been detected between both type oils when they are heated. Peroxides, aldehydes and conjugated dienes and trienes were formed but rapidly degraded into final oxidation compounds, mainly acid compounds. During the photochemical process, similar changes occurred slower and the green type oil had shown better stability because of its higher phenolic content. The fatty acids had been more impacted (higher disappearance of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA)) when the oils were heated than when irradiated. Saturated fatty acids (SFA), MUFA and PUFA were the most relevant indicators to characterize non-oxidized oils and PV characterized the early stage of oil oxidation.

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“…Olive oil has unique aroma and delicate flavor, whose consumption is associated with health and nutritional benefits [1,2]. Although usually consumed in its crude form [2], the use of virgin olive oil in food cooking techniques is increasing worldwide [3]. However, during deep-frying, pan-frying, boiling, roasting, grilling, microwave cooking, or baking procedures, olive oil is heated at different temperatures and during different time periods, leading to hydrolysis, oxidation, and some polymerization, which in turn leads to nutritional losses and sensory deterioration [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Although usually consumed in its crude form [2], the use of virgin olive oil in food cooking techniques is increasing worldwide [3]. However, during deep-frying, pan-frying, boiling, roasting, grilling, microwave cooking, or baking procedures, olive oil is heated at different temperatures and during different time periods, leading to hydrolysis, oxidation, and some polymerization, which in turn leads to nutritional losses and sensory deterioration [3,4]. These heating effects on olive oil chemical, nutritional, and biological properties have been studied under laboratorial or real cooking conditions [4][5][6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

Prata

Pereira

Rodrigues

et al. 2018

Journal of Food Quality

Self Cite

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Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents ( value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes ( value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075 ≤ -Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4%, for repeated -fold cross-validation) of olive oils subjected to intense microwave heating (5-10 min, 160-205 ∘ C) from those processed under usual cooking conditions (oven heating during 15-60 min or microwave heating during 1.5-3 min, 72-165 ∘ C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.

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Effect of cooking on olive oil quality attributes

Cited by 75 publications

References 45 publications

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

Comparative Study of the Effects of Thermal and Photochemical Accelerated Oxidations on Quality of “Green Type” and “Black Type” French Olive Oils

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

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