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http://hdl.handle.net/10261/109638
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dc.contributor.author | Olivero-David, Raúl | - |
dc.contributor.author | Mena, C. | - |
dc.contributor.author | Pérez Jiménez, M. A. | - |
dc.contributor.author | Sastre, B. | - |
dc.contributor.author | Bastida, Sara | - |
dc.contributor.author | Márquez Ruiz, Gloria | - |
dc.contributor.author | Sánchez-Muniz, F. J. | - |
dc.date.accessioned | 2015-01-22T10:41:12Z | - |
dc.date.available | 2015-01-22T10:41:12Z | - |
dc.date.issued | 2014 | - |
dc.identifier | doi: 10.1021/jf503860j | - |
dc.identifier | issn: 1520-5118 | - |
dc.identifier.citation | Journal of agricultural and food chemistry 62: 11637- 11646 (2014) | - |
dc.identifier.uri | http://hdl.handle.net/10261/109638 | - |
dc.description.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. | - |
dc.rights | closedAccess | - |
dc.subject | Oxidative stability | - |
dc.subject | Thermal oxidation | - |
dc.subject | Potatoes | - |
dc.subject | Virgin olive oil | - |
dc.subject | Frying | - |
dc.subject | Olive fruit | - |
dc.subject | Ripening | - |
dc.title | Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1021/jf503860j | - |
dc.date.updated | 2015-01-22T10:41:12Z | - |
dc.description.version | Peer Reviewed | - |
dc.language.rfc3066 | eng | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.fulltext | No Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.cerifentitytype | Publications | - |
item.openairetype | artículo | - |
item.grantfulltext | none | - |
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