Influence of chemical composition of olive oil on the development of volatile compounds during frying

Procida, Giuseppe; Cichelli, Angelo; Compagnone, Darío; Maggio, Rubén M.; Cerretani, Lorenzo; Carlo, Michele Del

doi:10.1007/s00217-009-1160-7

Cited by 24 publications

(10 citation statements)

References 36 publications

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“…3. In general, regardless of oil type, these results were consistent with other studies which applied frying temperatures, even after a short time [2,13,17,[33][34][35][36][37][38][39]. An ability to induce toxicological effects has been attributed to these [36] being therefore the ones that require more attention from the safety point of view.…”

Section: Aldehydessupporting

confidence: 90%

Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep‐Frying

Molina-García

Santos

Cunha

et al. 2017

J Americ Oil Chem Soc

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more toxic ones. These results highlight for the pertinence of volatile analyses to evaluate and compare oil degradation under thermal and oxidative stress, while complementing other degradation indicators. Additionally, the optimized methodology allows a direct comparison of different oil matrices, supporting further developments into more general methods for volatiles quantification, enabling more efficient comparison of results between research teams.Abstract The volatile fraction of three vegetable oils recommended for deep-frying due to their high MUFA:PUFA ratios, namely extra-virgin olive oil, peanut oil and canola oil, was compared before and after frying potatoes, with a particular focus on toxic volatiles. For the purpose, a headspace solid-phase-micro extraction technique coupled with gas chromatography and mass spectrometry was optimized, with semi-quantification achieved using two internal standards. Significant qualitative and quantitative differences were observed, both before and after frying. From a total of 51 compounds, aldehydes were the main group formed after deep-frying, their nature and abundance being highly associated with the initial fatty acid composition, particularly linoleic acid (r 2 = −0.999, p ≤ 0.001). Globally, extra-virgin olive oil revealed fewer formations of unsaturated aldehydes, including toxic ones, and correlated with lower amounts of degradation indicators, as polar compounds (r 2 = 0.998, p ≤ 0.001) and p-anisidine value (r 2 = 0.991, p ≤ 0.001). Despite the similarities in total unsaturation degree between canola and peanut oils, the former presented lower amount of volatiles, including E,E-2,4-decadienal and acrolein, the L. Molina-Garcia and C.S.P. Santos contributed equally to this work.

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Section: Aldehydessupporting

confidence: 90%

Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep‐Frying

Molina-García

Santos

Cunha

et al. 2017

J Americ Oil Chem Soc

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“…Under simulated frying conditions, a nonpromoting influence of oleic acid has been shown for the formation of toxic volatiles such as acrolein and crotonal; in addition, chlorophylls, pheophytins, and carotenoids have been considered to contribute to the prevention of some aldehyde formation during frying (Procida and others ). Lower trans,trans ‐2,4‐decadienal content has been found in VOO as compared with sunflower oil and cottonseed oil after 8 successive deep‐ or pan‐ fryings of French‐fries under domestic operations (Boskou and others ).…”

Section: Voo Performance During Fryingmentioning

confidence: 99%

Virgin Olive Oil as Frying Oil

Chiou

Kalogeropoulos

2017

Comp Rev Food Sci Food Safe

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Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the Mediterranean area approximately 50% of total fat intake is provided by cooking fats. Olive oil is the key lipid component of the Mediterranean diet, the health-promoting effects of which have been largely attributed to olive oil intake. Olive oil is unique among vegetable oils due to its desirable lipid profile and some of its minor components. Scientific evidence now indicates that during frying olive oil behavior is usually equal or superior to that of refined vegetable oils. Herein, an overview of virgin olive oil performance under frying is given, with special reference to the fate of olive oil microconstituents. The compositional changes of foods fried in olive oil are also reviewed and discussed in detail.

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“…Very recently, several simulations of the behavior of EVOO during frying and other cooking processes have been carried out [ 5 , 47 , 48 , 49 ]. The most interesting results of these simulations point to the fact that EVOO is extremely stable during deep frying of food (e.g., potatoes), especially at high temperatures [ 50 , 51 , 52 ] and in the microwave; this seems to indicate that the consumption of OPs contributes to preserving EVOO from oxidative processes, due to its fast reaction with lipid radicals.…”

Section: Antioxidant Activities Of Hydrophilic Phenols Of Evoomentioning

confidence: 99%

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

et al. 2013

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Over the last few decades, multiple biological properties, providing antioxidant, anti-inflammatory, chemopreventive and anti-cancer benefits, as well as the characteristic pungent and bitter taste, have been attributed to Extra Virgin Olive Oil (EVOO) phenols. In particular, growing efforts have been devoted to the study of the antioxidants of EVOO, due to their importance from health, biological and sensory points of view. Hydrophilic and lipophilic phenols represent the main antioxidants of EVOO, and they include a large variety of compounds. Among them, the most concentrated phenols are lignans and secoiridoids, with the latter found exclusively in the Oleaceae family, of which the drupe is the only edible fruit. In recent years, therefore, we have tackled the study of the main properties of phenols, including the relationships between their biological activity and the related chemical structure. This review, in fact, focuses on the phenolic compounds of EVOO, and, in particular, on their biological properties, sensory aspects and antioxidant capacity, with a particular emphasis on the extension of the product shelf-life.

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Influence of chemical composition of olive oil on the development of volatile compounds during frying

Cited by 24 publications

References 36 publications

Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep‐Frying

Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep‐Frying

Virgin Olive Oil as Frying Oil

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

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