Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

Nogueira‐de‐Almeida, Carlos Alberto; Castro, Geórgia Álvares de

doi:10.7455/ijfs/7.1.2018.a8

Cited by 2 publications

(1 citation statement)

References 14 publications

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“…Very few experiments have analysed the fate of PC in oils different from olive ones during heating. Nogueira-de-Almeida and Castro applied the same domestic conditions used for OO (200 °C for 6 min, in absence of food) to soybean and sunflower seed oils and evaluated changes in total PC (TPC) concentration [ 45 ]. TPC losses were higher for EVOO (20% loss) than for refined OO (8% loss) and complete (undetectable TPC) in both soybean and sunflower seed oils [ 45 ].…”

Section: Are the Phenolic Compounds Influenced By Cooking?mentioning

confidence: 99%

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

2022

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The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.

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Section: Are the Phenolic Compounds Influenced By Cooking?mentioning

confidence: 99%

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

2022

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Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating

et al. 2022

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A carotenoid-rich extract containing 2.5 mg/mL of lutein and 3.3 mg/mL of β-carotene from the microalga Scenedesmus almeriensis was added to ten extra virgin olive oils from four Spanish cultivars with differing degrees of ripeness, obtaining carotenoid enriched oils with lutein and β-carotene concentrations of 0.082 and 0.11 mg/mL, respectively. Extra virgin olive oils enriched with carotenoids from microalgae were studied by analyzing the effect on color of three different treatments: ultraviolet exposure, microwave heating and immersion bath heating. The methodology was designed to simulate, in controlled laboratory conditions, the effects of household treatments. Spectrophotometric color measurements were then performed to monitor color changes in the enriched and non-enriched extra virgin olive oil samples. Enriched oils are much more chromatic, darker and redder than natural oils. After 55 days UV irradiation, 40 min microwave heating, and 72 hours thermostatic heating, the average color differences for natural/enriched extra virgin olive oils were 98/117, 15/9 and 57/28 CIELAB units, respectively. In general, increasing temperature and ultraviolet exposure produced higher CIELAB color differences in the non-enriched samples. The addition of microalga extracts to extra virgin olive oils was found to induce some color stability and may constitute a future way of increasing the daily intake of beneficial bioactive compounds such as carotenoids.

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Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

Cited by 2 publications

References 14 publications

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds

Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating

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