Olive oil stability under deep-frying conditions

Food and Chemical Toxicology

Volumn 48, Issue 10, 2010, Pages 2972-2979

  Casal, Susana ^a   Malheiro, Ricardo ^b   Sendas, Artur ^a,b   Oliveira, Beatriz P P ^a   Pereira, José Alberto ^b  

^a Campus Universitário de Santiago   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Fatty acids; Frying; Olive oil; Oxidative stability; Total phenols; Vitamin E

Indexed keywords

4 ACETANISIDINE; ALPHA TOCOPHEROL; ANTIOXIDANT; BETA CAROTENE; FATTY ACID; OLIVE OIL; PEROXIDE; PHENOL; VEGETABLE OIL;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; CULTIVAR; FOOD ANALYSIS; FRYING; HYDROLYSIS; OXIDATION;

ANTIOXIDANTS; BETA CAROTENE; COOKING; FATTY ACIDS, NONESTERIFIED; HOT TEMPERATURE; INDICATORS AND REAGENTS; LIPID PEROXIDES; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; SPECTROPHOTOMETRY, ULTRAVIOLET; TEMPERATURE; TOCOPHEROLS; TOCOTRIENOLS;

EID: 77956301357     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.07.036     Document Type: Article

References (21)

1. Andrikopoulos N.K., Kalogeropoulos N., Falirea A., Barbagianni M.N. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. Int. J. Food Sci. Technol. 2002, 37:177-190.
2. Assmann G., de Backer G., Bagnara S., Betteridge J., Crepaldi G., Fernandez-Cruz A., Godtfredsen J., Jacotot B., Paoletti R., Renaud S., Ricci G., Rocha E., Trautwein E., Urbinati G.C., Varela G., Williams C. International consensus statement on olive oil and the Mediterranean diet: implications for health in Europe. The Olive Oil and the Mediterranean Diet Panel. Eur. J. Cancer Prev. 1997, 6:418-421.
3. Codex Standard 210, 2009. Codex Standard for Named Vegetable Oils, Codex Alimentarius.
4. Commission Regulation (EEC) No. 2568/91 on the Characteristics of Olive Oil and Olive Residue Oil and on the Relevant Methods of Analysis, OJ L 248, 5.9.1991, p. 1.
5. Covas M.-I. Olive oil and the cardiovascular system. Pharmacol. Res. 2007, 55:175-186.
6. Decreto-lei 16/2004 - Diário da República. I - Série A, No. 11, pp. 260-264.
7. Fillion L., Henry C.J.K. Nutrient losses and gains during frying: a review. Int. J. Food Sci. Nutr. 1998, 49:157-168.
8. Gómez-Alonso S., Fregapane G., Salvador M.D., Gordon M.H. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J. Agric. Food Chem. 2003, 51:667-672.
9. Hoffman, G., 1989. The chemistry of edible fats. In: The Chemistry and Technology of Edible Oils and Fats and their High Fat Products. Academic Press, London, pp. 1-28.
10. ISO 6885:2006. Animal and Vegetable Fats and Oils - Determination of Anisidine Value.
11. ISO 9936:2006. Animal and Vegetable Fats and Oils - Determination of Tocopherol and Tocotrienol Contents by High-Performance Liquid Chromatography.
12. Kiritsakis A. Olive Oil: From the Tree to the Table 1998, Food and Nutrition Press, Connecticut, p. 348.
13. Kochhar S.P. The composition of frying oils. Frying. Improving Quality 2001, 87-114. Woodhead Publishing Ltd., Cambridge. J.B. Rossel (Ed.).
14. Maia L., Casal S., Oliveira M.B.P.P. Validation of a micromethod for quantification of lutein and β-carotene in olive oil. J. Liq. Chromatogr. Relat. Technol. 2008, 31:733-742.
15. Ocakoglu D., Tokatli F., Ozen B., Korel F. Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years. Food Chem. 2009, 113:401-410.
16. Portaria No. 1135/95, 1995. Diário da República. I Série-B, No. 214, p. 5836.
17. Paul S., Mittal G.S. Regulating the use of degraded oil/fat in deep-fat/oil food frying. Crit. Rev. Food Sci. Nutr. 1997, 37:636-662.
18. Saguy I.S., Dana D. Integrated approach to deep fat frying: engineering, nutrition, health and consumers aspects. J. Food Eng. 2003, 56:143-152.
19. Sánchez-Muniz F.J., Bastida S. Effect of frying and thermal oxidation on olive oil and food quality. Olive Oil and Human Health 2006, 74-108. CAB International Publishing, Oxford Shire, UK. J.L. Quiles, M.C. Ramírez-Tortosa, P. Yaqood (Eds.).
20. Varela G., Ruiz-Roso B. Some nutritional aspects of olive oil. Handbook of Olive Oil. Analysis and Properties 2000, 565-580. Aspen Publisher, Inc., Gaithersburg, Maryland. J. Harwood, R. Aparicio (Eds.).
21. Velasco J., Dobarganes C. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 2002, 104:661-676.