Stability of α-tocopherol in virgin olive oil during microwave heating

Ruiz-López, María Dolores; Artacho, Reyes; Pineda, M Arévalo; Serrana, Herminia López García de la; Martínez, Mercedes

doi:10.1016/0023-6438(95)90016-0

Cited by 21 publications

(14 citation statements)

References 5 publications

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“…Studies on the tocopherol content of fresh olive oils and seed oils (Andrikopoulos et al ., 1989a) and tocopherol losses during microwave and frying‐pan heating of VOO (Ruiz‐Lopez et al ., 1995) and during deep‐fat frying of potatoes in rapeseed oil (Gordon & Kourimska, 1995) have been reported. Studies concerning the levels of total phenols in olive oils (Gutfinger, 1981) and the anti‐oxidant activity of phenols alone (Boskou, 1996) or in combination with tocopherols (Baldioli et al ., 1996) have also been undertaken.…”

Section: Introductionsupporting

confidence: 92%

Performance of virgin olive oil and vegetable shortening during domestic deep‐frying and pan‐frying of potatoes

Andrikopoulos¹,

Kalogeropoulos

Falirea

et al. 2002

Int J of Food Sci Tech

106

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The performance of virgin olive oil and a commercial vegetable shortening was investigated during 10 successive pan‐fryings of potatoes at 180 °C for a total period of 60 min and during 10 successive deep‐fryings at 170 °C for a total period of 120 min. These are typical conditions of Greek domestic cooking. For both the oils tested the effect of pan‐frying on K232, K268, K316, α‐tocopherol, total polar artefacts, Rancimat induction times, octanoic acid formation and linoleic acid decomposition was worse than the effect of deep‐frying on the same variables. The same was true for visible spectrum and total phenols in virgin olive oil. No systematic variations of oleic acid, refractive index and trans‐isomers of fatty acids were detected. None of the oils reached the limit of 25–27% total polar artefacts. Both oils performed similarly during pan‐frying, while virgin olive oil performed better during deep‐frying. A very strong correlation between octanoic acid formation and total polar artefacts in the whole data set was observed.

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Section: Introductionsupporting

confidence: 92%

Performance of virgin olive oil and vegetable shortening during domestic deep‐frying and pan‐frying of potatoes

Andrikopoulos¹,

Kalogeropoulos

Falirea

et al. 2002

Int J of Food Sci Tech

106

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“…Yoshida et al (2006) exposed pumpkin seeds to microwaves at a frequency of 2450 MHz and found that more than 85% of tocopherols remained after 20 minutes of roasting. Microwave heating of olive oil showed an ␣-tocopherol retention of 51%, while the frying pan heated samples showed 38% retention (Ruiz- Lopez et al 1995).…”

Section: Roasting and Fryingmentioning

confidence: 99%

The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

Grajek

Olejnik

2010

Functional Food Product Development

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“…The results obtained for PV of olive, sunflower (Albi et al 1997) and soybean oils (Vieira TMFS, Regitano-D'Arce MAB 1998) heated in microwave oven did not increase in a clear way, due to the instability of hydroperoxides at high temperatures. Ruiz-Lopez et al (1995) observed a small increase in PV of extra virgin olive oil after 8 min of microwave heating. The oxidative stability of canola oil was evaluated under oven test and microwave heating conditions by absorptivity (Vieira and Regitano-d'Arce 2001).…”

mentioning

confidence: 90%

Thermal oxidation of rice bran oil during oven test and microwave heating

et al. 2011

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The purpose of the present study was to evaluate the oxidative stability of physically refined rice bran oil (RBO) under oven heating at 63°C and microwave heating conditions by absorptivity. Oil samples with tertiarybutylhydroquinone (TBHQ) (100 ppm and 200 ppm), citric acid (CA), butylhydroxyanisole/butylhydroxytoluene (BHA/ BHT) and in other combination, BHA/BHT+CA were submitted to oven test for 6 days, and the linear coefficient of correlation between peroxide value and absorptivity at 232 nm was determined. The gradual increase in peroxide value and absorptivity at 232 nm was observed in all the RBO samples, control and antioxidant added. RBO samples added with tertiary-butylhydroquinone (TBHQ) had shown the least peroxide value and absorptivity as 6.10 and 5.8 respectively, when added at a concentration of 200 ppm whereas; the control RBO samples had shown the maximum values. The peroxide values obtained from the correlations during the oven test were found closely correlated with the peroxide values obtained during the microwave oven heating experimentally. The effect of microwave heating on the oryzanol content and p-anisidine value was also observed and the correlation to the oven test was established. The oryzanol content and p-anisidine values obtained after oven heating when correlated to the microwave heating data showed the oryzanol content 13,371, 13,267 and 13,188 ppm after 1 day, 4 days and 5 days respectively which were closely correlated with the experimental value.

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Stability of α-tocopherol in virgin olive oil during microwave heating

Cited by 21 publications

References 5 publications

Performance of virgin olive oil and vegetable shortening during domestic deep‐frying and pan‐frying of potatoes

Performance of virgin olive oil and vegetable shortening during domestic deep‐frying and pan‐frying of potatoes

The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

Thermal oxidation of rice bran oil during oven test and microwave heating

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