Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Martínez‐Yusta, Andrea; Guillén, Marı́a D.

doi:10.1016/j.foodchem.2013.11.015

Cited by 48 publications

(57 citation statements)

References 19 publications

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“…Taking into account that the area of the above‐mentioned signals is proportional to the number of protons that generate them, and that the proportionality constant is the same in all the cases, several approaches have been developed to determine the molar percentage of several kinds of acyl groups in food lipids. These have been thoroughly explained in previous papers (Aursand and others ; Igarashi and others ; Guillén and Ruiz , , , , , , , ; Guillén and Goicoechea , ; Guillén and others ; Guillén and Uriarte , , , ; Goicoechea and Guillén ; Vidal and others ; Sopelana and others ; Martínez‐Yusta and Guillén , ). One of them, which is useful for vegetable oils and food lipids of animal origin, except fish lipids, involves the following equations:

Linolenic groups Ln (%) = 100 (A_{normalJ} / 3 A_{normalK})

Linoleic groups normalL (%) = 100 (2 A_{normalI} / 3 A_{normalK})

\begin{matrix} true \\ left Oleic (or monounsaturated) groups O (or MU) (%) \\ left = 100 [(A_{normalF} - 2 A_{normalI} - A_{normalJ}) / 3 A_{K}] \end{matrix}

…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 80%

“…The formation of these compounds also depends on both the original food lipid composition and the conditions of the thermo‐oxidation process. Thus, aldehydes including n‐alkanals, ( E )‐2‐alkenals, ( E,E )‐2,4‐alkadienals, ( Z,E )‐2,4‐alkadienals, 4,5‐epoxy‐2‐alkenals, 4‐hydroxy‐( E )‐alkenals, 4‐hydroperoxy‐( E )‐alkenals, as well as 4‐oxo‐alkanals can be found (Guillén and Ruiz , , , , , , ; Guillén and Goicoechea , ; Guillén and Uriarte , , , ; Goicoechea and Guillén ; Martínez‐Yusta and Guillén ,). It should be noticed that although aldehydes are generally considered as secondary oxidation compounds, all α,β ‐unsaturated aldehydes have conjugated dienic systems and some of them also contain hydroperoxy groups.…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 99%

“…Concerning alcohols, primary and secondary ones, together with dialcohols, have been found (Guillén and Uriarte , , , ; Goicoechea and Guillén ; Martínez‐Yusta and Guillén , ). With regard to epoxides, those derived from oleic and from linoleic acyl groups have been detected.…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 99%

“…The formation of all these compounds and the evolution of their concentration throughout the thermo‐oxidative degradation process can be observed directly in the 1 H NMR spectra and can be quantified either in an absolute way, in relation to a standard compound or in relation to a main functional group such as triglycerides, this latter method being much easier and faster (Guillén and Goicoechea , ; Guillén and Uriarte , , , ; Goicoechea and Guillén ; Martínez‐Yusta and Guillén , ).…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 99%

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A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

Martínez‐Yusta

Goicoechea

Guillén

2014

Comp Rev Food Sci Food Safe

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140

153

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This review summarizes present-day knowledge provided by proton nuclear magnetic resonance ( 1 H NMR) concerning food lipid thermo-oxidative degradation. The food lipids considered include edible oils and fats of animal and vegetable origin. The thermo-oxidation processes of food lipids of very different composition, occurring at low, intermediate, or high temperatures, with different food lipid surfaces exposed to oxygen, are reviewed. Mention is made of the influence of both food lipid nature and degradative conditions on the thermo-oxidation process. Interest is focused not only on the evolution of the compounds that degrade, but also on the intermediate or primary oxidation compounds formed, as well as on the secondary ones, from both qualitative and quantitative points of view. Very valuable qualitative and quantitative information is provided by 1 H NMR, which can be useful for metabolomic and lipidomic studies. The chemical shift assignments of spectral signals of protons of primary (hydroperoxides and hydroxides associated with conjugated dienes) and secondary, or further (aldehydes, epoxides, among which 9,10-epoxy-12-octadecenoate [leukotoxin] can be cited, alcohols, ketones) oxidation compounds is summarized. It is worth noting the ability of 1 H NMR to detect toxic oxygenated α,β-unsaturated aldehydes, like 4-hydroperoxy-, 4,5-epoxy-, and 4-hydroxy-2-alkenals, which can be generated in the degradation of food lipids having omega-3 and omega-6 polyunsaturated groups in both biological systems and foodstuffs. They are considered as genotoxic and cytotoxic, and are potential causative agents of cancer, atherosclerosis, and Parkinson's and Alzheimer's diseases.

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Linolenic groups Ln (%) = 100 (A_{normalJ} / 3 A_{normalK})

Linoleic groups normalL (%) = 100 (2 A_{normalI} / 3 A_{normalK})

\begin{matrix} true \\ left Oleic (or monounsaturated) groups O (or MU) (%) \\ left = 100 [(A_{normalF} - 2 A_{normalI} - A_{normalJ}) / 3 A_{K}] \end{matrix}

…”

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 80%

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 99%

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 99%

Section: H Nmr As a Tool For The Study Of Food Lipid Thermo‐oxidatiomentioning

confidence: 99%

See 2 more Smart Citations

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

Martínez‐Yusta

Goicoechea

Guillén

2014

Comp Rev Food Sci Food Safe

Self Cite

140

153

View full text Add to dashboard Cite

show abstract

“…A Testo 265 oil sensor instrument was used as in previous works (Martínez‐Yusta and Guillén ) as a rapid measurement of polar compounds. The measurements are based on the dielectric constant of the oil and are directly converted by the instrument into percentages in weight of polar compounds.…”

Section: Methodsmentioning

confidence: 99%

Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Abenoza

Heras

Benito

et al. 2015

Journal of Food Processing and Preservation

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Deep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant compounds that gives olive oil its greater stability. The aim of this work was to describe the stability of Picual and Arbequina olive oil during deep frying of frozen potatoes in comparison with high oleic sunflower oil. Changes in different physicochemical and nutritional parameters were studied during frying. Picual olive oil had a higher stability in comparison with high oleic sunflower oil and Arbequina olive oil. Picual olive oil is very suitable for frying because it is able to undergo the greatest number of frying cycles without exceeding the limits allowed by regulations. This behavior is due to its phenolic content, the lower loss in tocopherol and better stability. Practical Applications The information gained from this research could be very appropriate for consumers and for the industry to know which variety of olive oil is more suitable for frying longer frying cycles without exceeding the limits allowed by regulation and remain in good quality.

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Analysis of Frying

2019

Food Frying

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Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Cited by 48 publications

References 19 publications

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Analysis of Frying

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Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Cited by 48 publications

References 19 publications

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by 1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by 1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Analysis of Frying

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Product

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A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

A Review of Thermo‐Oxidative Degradation of Food Lipids Studied by ¹H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature