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Jorge, Neuza; Márquez‐Ruiz, Gloria; Martín-Polvillo, M.; Méndez, Ma Victoria Ruiz; Dobarganes, M. C.

doi:10.3989/gya.1996.v47.i1-2.838

Cited by 36 publications

(9 citation statements)

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“…Results showed no significant differences between the level of alteration in the used frying oil and that in the oil absorbed by the fried potatoes in the samples analyzed. Therefore, no preferential absorption of polar compounds was observed, as previously reported [ 23 , 41 , 42 ]. This also means that the degradation of the used frying oil was representative of that in the fried food.…”

Section: Resultssupporting

confidence: 75%

“…Potatoes were peeled, cut into homogeneous sticks (1 × 1 × 6 cm), washed with water and wrapped in absorbent kitchen paper before frying. Discontinuous and continuous frying experiments were carried out following previous procedures with slight modifications [ 23 ]. Temperature was set at 175 °C in both cases and an initial heating period of 20 min was considered.…”

Section: Methodsmentioning

confidence: 99%

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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Holgado

Méndez

Velasco

et al. 2021

Foods

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Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers. Fried potatoes were analyzed for oil absorption and alteration, color, and evaluated in an acceptability test. Results for DF showed that all SOs reached 25% PC at the 9th frying operation (FO), whereas HOSOs did between the 17–18th FO and variable results were found for OPOs since initial levels of diacylglycerols were different. Rates of formation of PC or polymers were the lowest for OPOs, thus showing the best performance in DF. Specifically for PC, relative rates of formation were 1.00–1.11, 2.46–2.71 and 1.37–1.41 for OPOs, SOs and HOSOs respectively. In CF, OPOs and HOSOs behaved similarly and better than SOs, although none reached 25% PC after 40 FO. The good performance of OPOs can be attributed to the high monounsaturated-to-polyunsaturated ratio, in common with HOSOs, and the additional positive effect of minor compounds, especially β-sitosterol and squalene.

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Section: Resultssupporting

confidence: 75%

Section: Methodsmentioning

confidence: 99%

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Holgado

Méndez

Velasco

et al. 2021

Foods

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“…The loss of tocopherol at frying conditions is, in general, faster as the degree of oil unsaturation is lower (Yuki and Ishikawa, 1976;Jorge et al, 1996aJorge et al, , 1996b. However, the opposite is found at storage temperatures and even at about 100°C, as in the accelerated tests used to evaluate oxidative stability (Yuki and Ishikawa, 1976;Martín-Polvillo et al, 2004;Márquez-Ruiz et al, 2008).…”

Section: Tocopherolsmentioning

confidence: 99%

Frying performance of olive-extracted oils

Ruíz

Holgado

2018

Grasas y Aceites

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In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of olive-extracted oils and commonly used vegetable oils are reported, including modified seed oils developed for frying uses. The influence of the degree of unsaturation and of the minor compounds with protective effect during frying are discussed, with special reference to tocopherols, other phenolic compounds, phytosterols and squalene. Results on comparative behavior of olive-extracted oils and other vegetable oils reflect that all olive-extracted oils show great stability to thermal oxidation and are highly suitable for frying, due to their high content of oleic acid, low content of polyunsaturated fatty acids and occurrence of minor components with antioxidant activity or protective effects. Among olive-extracted oils, the scarce information published on used frying pomace-olive oils is noted.

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“…For both oils, the addition of PDMS decreased the formation of polar compounds when the oil was heated on the hotplate. However, there were no differences between PDMS-treated and non-treated oil when heated in an oven (71).…”

Section: Polydimethylsiloxanementioning

confidence: 80%

“…The effect of PDMS addition to a frying oil was also evaluated during continuous and discontinuous frying. The protective effect was stronger during discontinuous frying; the formation of polar compounds was lesser when PDMS was added (72,73). Similarly, the contents of tocopherols were higher in PDMS-treated oil than in untreated oil during discontinuous frying (72).…”

Section: Polydimethylsiloxanementioning

confidence: 91%

protective effects of polydimethylsiloxane in soybean oil at frying temperatures

Gerde

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tocopherols in soybean oil. Tocopherols, antioxidants naturally present in the oil, help to prevent oil degradation. Also, the influence of PDMS on oxygen uptake by the oil at different temperatures was evaluated. Finally, the formation and degradation of the potentially toxic HNE under different PDMS concentrations was studied. Dissertation Organization This dissertation contains a general introduction, which includes the research rationale and the literature review, followed by three papers and a general conclusion. The papers are presented in the required journal format (Journal of the American Oil Chemists' Society).

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Cited by 36 publications

References 0 publications

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Frying performance of olive-extracted oils

protective effects of polydimethylsiloxane in soybean oil at frying temperatures

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