Olive oil stability under deep-frying conditions

Casal, Susana; Malheiro, Ricardo; Sendas, Artur; Oliveira, M. Beatriz P.P.; Pereira, José Alberto

doi:10.1016/j.fct.2010.07.036

Cited by 241 publications

(284 citation statements)

References 11 publications

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“…At 1808C, peroxide values showed a slight peak at 10 cycles, remaining almost constant after 15 frying cycles. Our results are in accord to those obtained by Casal, Malheiro, Sendas, Oliveira, and Pereira (2010) and by Ndjouenkeu and Ngassoum (2002). Peroxides are transient chemical compounds and they are also unstable under frying conditions.…”

Section: Peroxide Valuesupporting

confidence: 73%

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Martínez-Pineda

Ferrer‐Mairal

Vercet

et al. 2011

CyTA - Journal of Food

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Section: Peroxide Valuesupporting

confidence: 73%

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Martínez-Pineda

Ferrer‐Mairal

Vercet

et al. 2011

CyTA - Journal of Food

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“…> Olive oil is located at the centre of the pyramid; it should be the principal source of dietary lipids because of its high nutritional quality (especially extra virgin olive oil). Its unique composition gives it a high resistance to elevated temperatures, and it is recommended for both cooking (21) and dressings. Olive oil has been reported to be inversely associated with some cancers and is known to positively affect blood lipids and cardiovascular systems (22)(23)(24)(25)(26) .…”

Section: Università Politecnica Delle Marchementioning

confidence: 99%

Mediterranean diet pyramid today. Science and cultural updates

Bach-Faig¹,

Berry

Lairon

et al. 2011

Public Health Nutr.

1,371

1,065

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Objective: To present the Mediterranean diet (MD) pyramid: a lifestyle for today. Design: A new graphic representation has been conceived as a simplified main frame to be adapted to the different nutritional and socio-economic contexts of the Mediterranean region. This review gathers updated recommendations considering the lifestyle, dietary, sociocultural, environmental and health challenges that the current Mediterranean populations are facing. Setting and Subjects: Mediterranean region and its populations. Results: Many innovations have arisen since previous graphical representations of the MD. First, the concept of composition of the 'main meals' is introduced to reinforce the plant-based core of the dietary pattern. Second, frugality and moderation is emphasised because of the major public health challenge of obesity. Third, qualitative cultural and lifestyle elements are taken into account, such as conviviality, culinary activities, physical activity and adequate rest, along with proportion and frequency recommendations of food consumption. These innovations are made without omitting other items associated with the production, selection, processing and consumption of foods, such as seasonality, biodiversity, and traditional, local and eco-friendly products. Conclusions: Adopting a healthy lifestyle and preserving cultural elements should be considered in order to acquire all the benefits from the MD and preserve this cultural heritage. Considering the acknowledgment of the MD as an Intangible Cultural Heritage of Humanity by UNESCO (2010), and taking into account its contribution to health and general well-being, we hope to contribute to a much better adherence to this healthy dietary pattern and its way of life with this new graphic representation.

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“…The PV results were in agreement with previously published results of Casal et al. (2010) and Farhoosh et al. (2012).…”

Section: Resultsmentioning

confidence: 96%

“…(2008) and Casal et al. (2010), it was observed that stability of oil samples decreased gradually during the frying process. The rate of oxidation of oil samples was as follows:

\begin{matrix} SFO g t; BHT g t; BHA g t; TBHQ g t; ULMW 500 ppm g t; \\ ULMW 700 ppm \end{matrix}

…”

Section: Resultsmentioning

confidence: 99%

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Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

Delfanian

Kenari

Sahari

2015

Food Science & Nutrition

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The aim of present study was to compare the effects of ultrasound‐assisted and microwave‐assisted extraction with solvent extraction method on antioxidant activities of jujube (Ziziphus mauritiana Lam.) leaf extracts in stability of sunflower oil during deep frying. The antioxidant activities of the extracts were evaluated by using 2, 2‐diphenyl‐1‐picrylhydrazyl (DPPH˙) radical scavenging and β‐carotene bleaching assays. Ultrasound‐assisted extraction was the most effective method on antioxidant activities of extracts and extraction yield of phenolic compounds compared to other extraction techniques. Protective effect of methanol–water extract of jujube leaf obtained with ultrasound‐assisted extraction (ULMW) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (TPC), carbonyl value (CV), peroxide value (PV), free fatty acids (FFA), oxidative stability index (OSI), conjugated dienes (CD), and trienes values (CT). Results showed ULMW at 700 ppm had higher stabilization efficiency than synthetic antioxidants.

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Olive oil stability under deep-frying conditions

Cited by 241 publications

References 11 publications

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Physicochemical characterization of changes in different vegetable oils (olive and sunflower) under several frying conditions Caracterización fisicoquímica de los cambios en diferentes aceites vegetales (oliva y girasol) bajo varias condiciones de fritura

Mediterranean diet pyramid today. Science and cultural updates

Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

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