Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes;Aceite de oliva virgen extra del Somontano: Evaluación de las modificaciones físico-químicas tras la fritura doméstica de patatas prefritas congeladas

Grasas y Aceites

Volumn 59, Issue 1, 2008, Pages 57-61

  Sanchez Gimeno A C ^a   Benito, M ^a   Vercet, A ^a   Oria, R ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Frying; Olive oil; Somontano

Indexed keywords

CHEMICAL MODIFICATION; IODINE; MICA; PHENOLS; SILICATE MINERALS; ULTRAVIOLET SPECTROSCOPY; VISCOSITY;

EXTRA VIRGIN OLIVE OIL; FRYING; PHYSICAL PARAMETERS; PHYSICO-CHEMICAL CHANGES; POLAR COMPOUNDS; SOMONTANO; TOTAL PHENOL CONTENTS; TOTAL PHENOLS;

OLIVE OIL;

SOLANUM TUBEROSUM;

EID: 54149100400     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2008.v59.i1.491     Document Type: Article

References (18)

1. Andrikopoulos N K, Dedoussis G V Z, Falirea A, Kalogeropoulos N, Hatzinikola H S. 2002a. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. Intern. J. Food Sci. Nutrition 53 (4) 351-363.
2. Andrikopoulos N K, Kalogeropoulos N, Falirea A, Barbagianni M N. 2002b. Performance of virgen olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. Intern. J. Food Sci. & Techn. 37(2) 177-190.
3. AOAC (American Oil Chemist's Society and Association for Oficial Analytical Chemist). 1995. Fats and Oils, 2a.
4. Bastida S, Sánchez - Muniz F J. 2001. Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuos domestic frying of different foods. Food Sci. Techn. Intern. 7 (1) 15-21.
5. Bastida S, Sánchez-Muniz F J, Trigueros G. 2004. Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods. Grasas y Aceites 54 (1) 32-40.
6. Boletín Oficial del Estado. 1989. Norma de Calidad de los aceites y grasas calentados (Orden 6 enero 1989, BOE 31/1/89).
7. Capannesi C, Palchetti I, Mascini M, Parenti A. 2000. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry 71, 553-562.
8. Chatzilazarou A, Gortzi O, Lalas S, Zoidis E, Tskanis J. 2006. Physicochemical changes of olive oil and selected vegetable oils during frying. J. Food Lipids 13 (1)27-35.
9. Couto Lorenzo L, Factor Rodriguez J L. 2001. Control de la calidad higio-sanitaria de los aceites de fritura en establecimientos de restauración colectiva. Alimentaria, octubre, 75-83.
10. Cuesta C, Sánchez-Muniz F J. 1999. Quality control during repeated fryings. Grasas y Aceites 49 (3/4) 310-318.
11. Dobarganes, C. 2007. Informe: Evaluación del sistema Testo 265 para el control de calidad de los aceites y grasas de fritura. Instituto de la Grasa (CSIC).
12. Gómez-Alonso S, Fregapane G, Desamparados-Salvador M, Gordon M H. 2003. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J. Agric. Food Chem. 51 (3) 667-672.
13. Guía de Aceites de Aragón. 2007. Ed. Prensa Diaria Aragonesa.
14. Kita A, Lisinska G. 2005. The influence of oil type and frying temperatures on the texture and oil content of French fries. J. Sci. Food Agric. 85 (15) 2600-2604.
15. Marzouk B, Riahi J. 2001 .Temperature effects on the stability and the quality of two vegetable oils. Riv. Italiana Sost. Grasse 77 (12) 835-840.
16. Pantzaris T P. 1999. Comparison of monounsaturated and polyunsaturated oils in continous frying. Grasas y Aceites 49 (3/4) 319-325.
17. Smith S A, King R E, Min D B. 2007. Oxidative and thermal stabilités of genetically modified high oleic sunflower oil. Food Chem. 102, 1208-1213.
18. Vercet A. 2003. Browning of white chocolate during storage. Food Chemistry 81, 371-377.