2021
DOI: 10.3390/foods10123081
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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Abstract: Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers. Fried potatoes were analyzed for oil absorption and alteration, color, and evaluated in an acceptability test. R… Show more

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Cited by 15 publications
(22 citation statements)
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“…OPO is mainly a monounsaturated fat thanks to its high oleic acid (C18:1) content in comparison with SO and CO, and it is richer in linoleic acid (C18:2). These results were in line with those recently reported by Holgado et al [ 29 ], who characterized three different brands of OPO and SO. The oleic acid (72.02–73.8% for OPO; 28.38–32.16% for SO) and linoleic acid (9.5–11.1% for OPO; 56.6–60.0% for SO) content was similar to those quantified in our study oils ( Table 1 ).…”
Section: Discussionsupporting
confidence: 93%
“…OPO is mainly a monounsaturated fat thanks to its high oleic acid (C18:1) content in comparison with SO and CO, and it is richer in linoleic acid (C18:2). These results were in line with those recently reported by Holgado et al [ 29 ], who characterized three different brands of OPO and SO. The oleic acid (72.02–73.8% for OPO; 28.38–32.16% for SO) and linoleic acid (9.5–11.1% for OPO; 56.6–60.0% for SO) content was similar to those quantified in our study oils ( Table 1 ).…”
Section: Discussionsupporting
confidence: 93%
“…OPO’s chemical composition was within the ranges reported in the review by Mateos et al [ 13 ], with the exception of alpha tocopherol (357 mg/kg), which was slightly above the range of 185–300 mg/kg, and aliphatic fatty alcohols (978 mg/kg), which were marginally under (1000–3000 mg/kg) [ 13 ]. With respect to SO and HOSO, the fatty acid composition was similar to that determined in previous studies [ 19 ].…”
Section: Resultssupporting
confidence: 84%
“…VOO and EVOO are extracted under conditions which allow the oil to retain distinctive flavor compounds from the olives [ 19 ]. Thus, although the nutritional and health properties of VOO and EVOO are unquestionable, the bitter aftertaste may make them less suitable for cooking and in addition, their cost is higher than other seed oils, particularly in countries with no olive oil production [ 17 ].…”
Section: Resultsmentioning
confidence: 99%
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