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Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying

AuthorsOlivero-David, Raúl; Mena, C.; Pérez Jiménez, M. A.; Sastre, B.; Bastida, Sara; Márquez Ruiz, Gloria ; Sánchez-Muniz, F. J.
KeywordsOxidative stability
Thermal oxidation
Virgin olive oil
Olive fruit
Issue Date2014
CitationJournal of agricultural and food chemistry 62: 11637- 11646 (2014)
Abstract© 2014 American Chemical Society. Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.
Identifiersdoi: 10.1021/jf503860j
issn: 1520-5118
Appears in Collections:(ICTAN) Artículos
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