Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short‐Term Deep‐Frying of French Fries

Akil, Emília; Castelo-Branco, Vanessa Naciuk; Costa, André Mesquita Magalhães; Vendramini, Ana Lúcia do Amaral; Calado, Verônica; Torres, Alexandre Guedes

doi:10.1007/s11746-015-2599-2

Cited by 59 publications

(53 citation statements)

References 31 publications

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“…Other authors (Akil et al . ) showed a similar result for sunflower oil after frying of French fries. For the two olive oils, the evolution was almost the same.…”

Section: Resultssupporting

confidence: 63%

“…For other authors (Akil et al . ), the degradation rate of tocopherols was higher in extra virgin olive oil compared with seed oils. High oleic sunflower oil was richer in this nutritional compound.…”

Section: Resultsmentioning

confidence: 81%

“…Akil et al . () reported that oleic acid was relatively stable during the short‐term deep‐frying tests using Spanish, Portuguese and Brazilian olive oils. In other previous works, oleic acid was shown to decrease significantly when linoleic acid content remained constant in the oil (Romero et al .…”

Section: Resultsmentioning

confidence: 99%

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Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Abenoza

Heras

Benito

et al. 2015

Journal of Food Processing and Preservation

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Deep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant compounds that gives olive oil its greater stability. The aim of this work was to describe the stability of Picual and Arbequina olive oil during deep frying of frozen potatoes in comparison with high oleic sunflower oil. Changes in different physicochemical and nutritional parameters were studied during frying. Picual olive oil had a higher stability in comparison with high oleic sunflower oil and Arbequina olive oil. Picual olive oil is very suitable for frying because it is able to undergo the greatest number of frying cycles without exceeding the limits allowed by regulations. This behavior is due to its phenolic content, the lower loss in tocopherol and better stability. Practical Applications The information gained from this research could be very appropriate for consumers and for the industry to know which variety of olive oil is more suitable for frying longer frying cycles without exceeding the limits allowed by regulation and remain in good quality.

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“…Other authors (Akil et al . ) showed a similar result for sunflower oil after frying of French fries. For the two olive oils, the evolution was almost the same.…”

Section: Resultssupporting

confidence: 63%

Section: Resultsmentioning

confidence: 81%

See 1 more Smart Citation

Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Abenoza

Heras

Benito

et al. 2015

Journal of Food Processing and Preservation

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“…Total tocopherol content of Camelina seed oil was reported as 750 mg/kg by Abramovic et al [24], 780 mg/kg by Hrastar et al [10], and 634 mg/kg by Frohlich et al [25]. Camelina seed oil was found to be a better source for tocopherols when compared to some common oils such as canola (492.5 mg/kg) [26], olive (170 mg/kg), soybean (497 mg/kg) [27], rapeseed, sunflower, and sesame oil [28].…”

Section: Effect Of Extraction Parameters On Oil Compositionmentioning

confidence: 98%

Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide

Belayneh

Wehling

Cahoon

et al. 2015

The Journal of Supercritical Fluids

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“…Tan et al , Ostrowska‐Ligeza et al , and Qi et al used this technique to determine the oxidative stability of olive and other edible oils by means of kinetic parameters that may help to evaluate the oxidative stabilities of oils at increased temperatures. Ostrowska‐Ligeza et al and Qi et al performed the DSC experiments heating at different heating rates, while Tan et al used an isothermal program at different temperatures. Qi et al found good correlations between the kinetics parameters extrapolated from the DSC oxidation curve (i.e., activation energy [ E a ] and reaction rate constant [ k ] with the olive oil compositions [fatty acids and triacylglycerols]), indicating the influence of the oil composition on the thermal oxidation behaviors.…”

Section: Dsc Study Of Olive Oil Oxidation Application On Olive Oilsmentioning

confidence: 99%

Application of different thermal analysis techniques to characterize oxidized olive oils

Ciprioti

Paciulli

Chiavaro

2016

Euro J Lipid Sci & Tech

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The deep changes caused by oxidation on virgin olive oil (VOO), which is a high-quality product, not\ud subjected to ameliorative refining, make this phenomenon one of the most studied. Among the\ud techniques used to study oxidation in olive oil, thermal analysis (TA) provides useful information about\ud the thermal behavior of the samples as affected by oxidation. Thermogravimetry (TG), measuring the\ud changes in the sample mass, can monitor the kinetics of oil mass loss in decomposition processes or\ud oxidation and has been found particularly useful, especially when operating simultaneously with\ud Differential Thermal Analysis (DTA) or Differential Scanning Calorimetry (DSC). The DSC thermal\ud curves of olive oil, both on cooling and heating, has been found to be largely influenced by the oxidative\ud status of the samples and different statistical approaches have been successfully proposed to correlate the\ud thermal parameters with the conventional chemical indicators of oxidation. DSC can be also used to\ud study the kinetics of phase transition phenomena as affected by oxidation. This review provides an\ud exhaustive survey about the application of the thermoanalytical techniques on this topic proposing them\ud as as a fast and green alternative to conventional chemical methods

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Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short‐Term Deep‐Frying of French Fries

Cited by 59 publications

References 31 publications

Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide

Application of different thermal analysis techniques to characterize oxidized olive oils

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