Frying performance of two virgin oils from <em>Cornicabra</em> olives with different ripeness indices

Abstract

The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

A real case study on the physicochemical changes in crude palm oil (<em>Elaeis guineensis</em>) during the deep-frying of <em>akara</em>, traditional cowpea-paste balls, in Brazil

“…In agreement with other studies, no significant differences were found for the hydrolysis compounds, i.e. DG and FFA, as a consequence of frying (Sebedio et al, 1996;Olivero-David et al, 2017). Given that the levels of hydrolysis products were high in the fresh oil, the limit of 25% TPC was reached when the thermal and oxidative degradations were not elevated compared to refined oils obtained from oleaginous seeds.…”

“…The TPC content increased linearly with the frying time (R 2 = 0.96), as observed in numerous frying studies (Olivero-David et al, 2017). However, no significant increment was found from the first to the second day of frying, i.e.…”

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

“…Virgin olive oils are highly resistant to alteration during frying mainly because of their high monounsaturated-to-polyunsaturated fatty acid ratio and the antioxidant activity of phenolic compounds [ 43 ]. However, frying behavior of virgin olive oils depends considerably on the olive variety [ 44 ] and olive ripening degree [ 45 , 46 ].…”

Introducing degummed water‐extracted wild almond oil as a safe vegetable oil through the quality evaluation of par‐fried potato sticks and oil thermo‐oxidative stability during a continuous prolonged deep‐fat frying process

“…Fatty acid (FA) composition and the presence of antioxidants are the two main factors influencing the stability of the oil against chemical reactions during a deep‐fat frying process (Yu et al., 2018). Oils with high levels of saturated FA (SFA) are very stable but they are not nutritionally preferred (Olivero‐David et al., 2018). According to the Iranian National Standards Organization, the SFA content should be <30% in the frying oils (INSO, 2023).…”

“…According to the Iranian National Standards Organization, the SFA content should be <30% in the frying oils (INSO, 2023). Oils rich in polyunsaturated FA (PUFA) are highly unstable at elevated temperatures (Olivero‐David et al., 2018). For example, oils with higher linolenic acid can decompose after exposure to heat and air (Mao et al., 2020).…”