Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food

Carvalho, Aline Gabrielle Alves de; Olmo-García, Lucía; Gaspar, Bruna Rachel Antunes; Carrasco‐Pancorbo, Alegría; Castelo-Branco, Vanessa Naciuk; Torres, Alexandre Guedes

doi:10.1016/j.foodchem.2022.132205

Cited by 9 publications

(4 citation statements)

References 38 publications

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“…The concentration of β-sitosterol and Δ5-campesterol in doughnuts was greater than in the corresponding frying media derived from the three oils [ 32 ]. The transfer of bioactive compounds from virgin olive oil to deep-fried French fries showed that sterols presented the highest transfer rate and that bioactive compounds were particularly transferred during the first two days of frying [ 12 ]. French fries were subjected to successive frying for 24 h in a mixture of soybean oil, linseed oil, and safflower oil and the data showed a higher level of linolenic acid but a greater degradation of sterols than in French fries fried in soybean oil [ 33 ].…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, changes in phytosterol contents in fried oils and food products have been studied. For example, the transfer of bioactive compounds such as phytosterols during the frying of potatoes in olive oil shows that sterols are remarkably stable and that over 70% of them are retained in the frying of oil [ 12 ]. In a batch frying experiment, phytosterol loss ranged from 1% to 15%, and was highest in corn oil, followed by soybean oil and hydrogenated soybean oil [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

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Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Rudzińska,

Gramza-Michałowska,

Radzimirska-Graczyk

et al. 2024

Biomolecules

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This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses on changes in fat during the frying of single food items, providing limited information on the interaction of sterols from the frying medium with those from the food product. The frying was conducted at 185 ± 5 °C for up to 10 days where French fries, battered chicken, and fish sticks were fried in succession. The sterol content was determined by Gas Chromatography. This research is the first to highlight the influence of the type of oil on sterol degradation in both oils and food. Notably, sterols were found to be most stable when food products were fried in high-oleic low-linolenic rapeseed oil (HOLLRO). High-oleic soybean oil (HOSO) exhibited higher sterol degradation than high-oleic rapeseed oil (HORO). It was proven that cholesterol from fried chicken and fish sticks did not transfer to the fried oils or French fries. Despite initially having the highest sterol content in fish, the lowest sterol amount was recorded in fried fish, suggesting rapid degradation, possibly due to prefrying in oil with a high sterol content, regardless of the medium used.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Rudzińska,

Gramza-Michałowska,

Radzimirska-Graczyk

et al. 2024

Biomolecules

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“…On this point, it is important to note that cooking can be used to add bioactive compounds to foods. To achieve this, very recently Gabrielle Alves de Carvalho, et al [72] showed that French fries were enriched with virgin olive oil (VOO) bioactive compounds, namely sterols, upon deep-frying with VOO.…”

Section: Changes In Food Caused By Cooking and Other Processing Treat...mentioning

confidence: 99%

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

2022

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Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.

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“…Increasing the temperature causes a significant increase in oil degradation processes. In particular, in terms of the reduction of polyunsaturated fatty acids, phytosterol, and tocopherol content and the intensification of thermal transformations leading to cyclization and polymerization of triacylglycerols [29][30][31][32]. An increase in TAG polymers in the human diet may increase oxidative stress in the gut, might negatively affect lipid blood profile, renal functions, or peroxidation of lipids in the human body [33,34] The polyphenolic compounds present in oils have a documented health-promoting effect in our body [21,35].…”

Section: Introductionmentioning

confidence: 99%

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

Kmiecik,

Fedko,

Małecka

et al. 2023

Molecules

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The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (70% Arbequina and 30% Picual) and Sensation (70% Picual and 30% Arbequina). Olive oil samples were heated at 170 °C and 200 °C in a pan (thin layer model). In all samples, changes in indexes of lipid nutritional quality (PUFA/SFA, index of atherogenicity, index of thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio), changes in tocopherol, total polar compounds content, and triacylglycerol polymers were determined. Heating olive oil in a thin layer led to its degradation and depended on the temperature and the type of olive oil. Increasing the temperature from 170 to 200 °C resulted in significantly higher degradation of olive oil. At 200 °C, deterioration of lipid nutritional indices, total tocopherol degradation, and formation of triacylglycerol polymers were observed. A twofold increase in the polar fraction was also observed compared to samples heated at 170 °C. The most stable olive oils were Cornicabra and Picual.

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Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food

Cited by 9 publications

References 38 publications

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Sterol Migration during Rotational Frying of Food Products in Modified Rapeseed and Soybean Oils

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process

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