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

Abstract

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.

Natural antioxidants as stabilizers of frying oils*

“…In a related study, Chiou et al reported significant frying stability and retention of endogenous tocopherols during domestic frying of sunflower, olive, and refined palm oils fortified with methanol extract of olive tree leaves. Addition of phenolic extracts from spray‐dried olive mill waste water to a blend of rapeseed (60%), sunflower (38%), and grape seed (2%) oils resulted in improved frying stability and a lower accumulation of acrylamide in prepared French fries . The frying stability of sunflower oil increased significantly in the presence of ethanolic extract of olive waste cake added at 100–600 µg/g during intermittent heating at 180°C for 4 h per day for five consecutive days .…”