2013
DOI: 10.1590/s1413-70542013000600010
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Abstract: The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra… Show more

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Cited by 9 publications
(8 citation statements)
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“…Similarly to that of soybean, olive oil, derived from the fruit of the olive tree also stands out for its global production and marketing, especially in Brazil. Olive oil is appreciated for its smooth flavor, distinct from other vegetable oils (NUNES et al, 2013).…”
mentioning
confidence: 99%
“…Similarly to that of soybean, olive oil, derived from the fruit of the olive tree also stands out for its global production and marketing, especially in Brazil. Olive oil is appreciated for its smooth flavor, distinct from other vegetable oils (NUNES et al, 2013).…”
mentioning
confidence: 99%
“…A oxidação dos lipídeos consiste numa série de reações autocatalíticas que produzem inúmeros compostos 22 . Os primeiros compostos a formaremse são os hidroperóxidos conjugados estando a sua formação relacionada com a susceptibilidade à oxidação dos ácidos graxos e com os níveis de antioxidantes presentes na gordura.…”
Section: -Hidróliseunclassified
“…Heating also modifies many properties of oils, such as the profile of fatty acids, antioxidant capacity, and nutritional quality (Nogueira- de-Almeida et al, 2015;Valderas-Martinez et al, 2016). Some of these can be evaluated by laboratory indicators, such as the composition of fatty acids, the antioxidant capacity, the amount of phenolic compounds, and degradation (Allouche, Jimenez, Gaforio, Uceda, & Beltran, 2007;Ballus, 2014;Cicerale, Conlan, Sinclair, & Keast, 2009;Daskalaki, Kefi, Kotsiou, & Tasioula-Margari, 2009;Freire, Ferreira, & Mancini-Filho, 2013;Nunes, de Souza, Correa, & da Costa e Silva, 2013;Santos, Cruz, Cunha, & Casal, 2013). This study intended to describe properties of two types of olive oil in their natural state and after heating at home-IJFS April 2018 Volume 7 pages 89-99 frying simulation, while comparing them to other oils used for cooking.…”
Section: Introductionmentioning
confidence: 99%