Comparison of the Frying Performance of Olive Oil and Palm Superolein

Romano, Raffaele; Giordano, A.; Vitiello, Simona; Grottaglie, Laura Le; Musso, S. Spagna

doi:10.1111/j.1750-3841.2012.02663.x

Cited by 37 publications

(31 citation statements)

References 36 publications

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“…Figure 4 shows that in all oil samples the amount of TPC increased with increasing frying periods. The results of Pambou-Tobi et al (2010) and Romano et al (2012) agree well with our findings. However, it was determined that there was no significant change in the TPC of the oils with respect to successive frying numbers (p>0.05).…”

Section: Changes In Total Polar Compounds (Tpc)supporting

confidence: 83%

Effect of carvacrol on the oxidative stability of palm oil during frying

İnanç¹,

Maskan²

2014

Grasas y Aceites

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SUMMARY:Fats and oils deteriorate physically and chemically at frying temperatures due to several reasons. The objective of this study was to assess the effect of carvacrol on the oxidative stability of palm oil during a repeated frying process. Potatoes were serially fried in carvacrol-added palm oil, BHT-added palm oil and a control oil (without any antioxidants). After each tenth frying cycle, several chemical analyses were carried out on collected samples to evaluate deterioration in the oils. The free fatty acid, para-anisidine, iodine, and total polar component values of the fresh oil were 0.080, 2.85, 57.1 and 7.5, respectively. These values changed to 0. 165, 11.80, 46.7, 11.0, respectively for the control oil; 0.151, 11.28, 49.2 and 10.5 for 0.140, 7.19, 51.7, 10.0 for carvacrol-added oil after 40 frying cycles. The results revealed that the use of carvacrol could significantly improve the oxidative stability of palm oil when compared to the control samples. This effect was also comparable to BHT. Using carvacrol in frying oil slowed down the rate of the formation of conjugated dienes and trienes compared to the oil with BHT and the control. The frying process significantly changed the viscosity of the oil samples. KEYWORDS:Carvacrol; Frying; Natural antioxidant; Oxidative stability; Palm oil RESUMEN: Efecto del carvacrol en la estabilidad oxidativa del aceite de palma durante la fritura. Las grasas y aceites se deterioran física y químicamente a las temperaturas de fritura debido a diferentes razones. El objetivo de este estudio fue evaluar el efecto del carvacrol en la estabilidad oxidativa del aceite de palma durante el proceso de fritura repetida. Se sometió a fritura repetida patatas en el aceite de palma con carvacrol agregado, en aceite de palma con BHT agregado y en aceite control (sin antioxidante). Después de cada décimo ciclo de fritura, se realizaron diferentes análisis sobre las muestras recogidas para evaluar el deterioro de los aceites. Ácidos grasos libre, para-anisidina, índice de yodo y componentes polares totales del aceite fresco fueron: 0,080, 2,85, 57,1 y 7,5, respectivamente. Estos valores cambian a 0.165, 11.80, 46.7 y 11.0, respectivamente, para el aceite de control; 0.151, 11.28, 49.2 y 10.5 para el aceite con BHT añadido; 0.140, 7.19, 51.7 y 10.0 para el aceite con carvacrol añadido después de 40 frituras. Los resultados revelaron que el uso de carvacrol puede mejorar significativamente la estabilidad oxidativa del aceite de palma en comparación con las muestras control. Este efecto también era comparable a la del BHT. El uso de carvacrol en el aceite de fritura ralentizó la velocidad de formación de dienos y trienos conjugados en comparación con el aceite con BHT y el de control. Los procesos de fritura producen grandes cambios en la viscosidad de las muestras de aceite.

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Section: Changes In Total Polar Compounds (Tpc)supporting

confidence: 83%

Effect of carvacrol on the oxidative stability of palm oil during frying

İnanç¹,

Maskan²

2014

Grasas y Aceites

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“…• Free Fatty Acids (FFA), Peroxide Value (PV), Total Polar Compounds (TPC) and Fatty Acid Composition, according to the method described in [8].…”

Section: Methodsmentioning

confidence: 99%

“…The oil control (MIX C), where no biophenols were added, and oil enriched in biophenols (MIX P) were subjected to thermo-oxidation and to frying process with frozen pre-fried potatoes, according to the conditions described in [8]. Briefly, the heat treatment was con-ducted for 8 h/die for 6 dies at 180˚C ± 5˚C.…”

Section: Preparation Of Oil Enriched In Biophenolsmentioning

confidence: 99%

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

Romano¹,

Manzo²,

Grottaglie³

et al. 2013

FNS

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Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.

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“…Several published studies have identified and quantified different oxidation compounds that can develop under controlled frying conditions, such as temperature, oil types and frying times (Farhoosh and others 2009; Warner and Meta 2009; Serjouie and others 2010; Enríquez‐Fernández and others 2011; Romano and others 2012). However, the effect of oil degradation in the microstructure of a fried product has not been studied sufficiently.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

Flores-Alvarez¹,

Molina-Hernández²,

Hernández-Raya³

et al. 2012

Journal of Food Science

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The results are useful for producers of French fries and fish nuggets, such as restaurants or fast foods sellers, providing them with practical guidelines within the permitted values established by the regulatory authorities. The studied foods have high economic importance and are different in their composition. Under the studied conditions, the tested oil blend may be used during 4 d (4 h per day) with a daily replenishment, without discarding the oil when frying fish nuggets, and must be discarded after 8 d when French fries are processed. This suggestion allows preparing safe fried foods for consumers.

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Comparison of the Frying Performance of Olive Oil and Palm Superolein

Cited by 37 publications

References 36 publications

Effect of carvacrol on the oxidative stability of palm oil during frying

Effect of carvacrol on the oxidative stability of palm oil during frying

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

The Effect of Food Type (Fish Nuggets or French Fries) on Oil Blend Degradation during Repeated Frying

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