Virgin Olive Oil as Frying Oil

Chiou, Antonia; Kalogeropoulos, Nick

doi:10.1111/1541-4337.12268

Cited by 44 publications

(42 citation statements)

References 145 publications

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“…Extra virgin olive oil (EVOO), the most important edible oil of the Mediterranean diet, presents better stability against oxidation and heating processes in comparison to other edible oils [13]. Its nutritional characteristics and health benefits are primarily related to its native antioxidant fraction and to the high content of monounsaturated fatty acids (MUFA), which confer to EVOO higher resistance against stress oxidative and heat processes [14].…”

Section: Introductionmentioning

confidence: 99%

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

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A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.

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Section: Introductionmentioning

confidence: 99%

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Montesano

Rocchetti

Cossignani

et al. 2019

Foods

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“…Similarly, evolution of fluorescence compounds has been studied by fluorescence spectroscopy during the thermal deterioration of olive oil[ 17 ]. Temperature effects on extra virgin olive oil (EVOO) have been suggested a temperature range from 140 to 190°C where minimum variations in its molecular composition have been observed[ 19 ]. Literature review indicates that only a few article appear regarding desi ghee attributes[ 1 , 2 , 21 ], where gas chromatography has been employed to investigate the effects of storage on chemical properties of desi ghee[ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy

Ahmad

Saleem

2018

PLoS ONE

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Characterisation and thermal deterioration of desi ghee obtained from buffalo milk is presented for the first time using the potential of Fluorescence spectroscopy. The emission bands in non-heated desi ghee centred at 375 nm is labelled for vitamin D, 390 nm for vitamin K, 440–460 nm for isomers of conjugated linoleic acid (CLA), 490 nm for vitamin A and the region 620–700 nm is assigned to chlorophyll contents. Fluorescence emission spectra from all the heated and non-heated ghee samples were recorded using excitation wavelengths at 280, and 410 nm which were found best for getting maximum spectral signatures. Heating of desi ghee affects its molecular composition, however, the temperature range from 140 to 170°C may be defined safe for cooking /frying where it does not lose much of its molecular composition. Further, the rise in temperature induces prominent spectral variations which confirm the deterioration of valuable vitamins, isomers of CLA and chlorophyll contents. Fluorescence emission peak at 552 nm shows oxidation product and an increase in its intensity with the rise in temperature is observed. In order to classify heated samples at different temperatures, principal component analysis (PCA) has been applied on heated and non-heated ghee samples that further elucidated the temperature effects.

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“…Differences in their chemical behavior was observed due to the saturation state of the fatty acids. Frying oil was included in the study, since it has been scientifically proven that frying oil that is made of olive oil, has equal or superior properties compared with refined vegetable oils . After modification with lignin, cotton, or cellulose derivatives, hydrophobicity of all synthetized gels was different as compared to the basic materials.…”

Section: Resultsmentioning

confidence: 99%

Extraction of male steroids and progesterone from water by vegetable oil gels and their determination by partial filling capillary micellar electrokinetic chromatography

Sirén

Fellah

2019

J of Separation Science

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Microemulsion gels were synthetized from macadamia, linseed, olive, walnut, rapeseed, sesame, and coconut oils and frying oil made from sunflower, palm, and rapeseed oils. The gels were similar as polyacrylamide–based gels with exception of replacing dodecyl sulfate with vegetable oils. The gels were modified with celluloses, cotton, or lignin to make the emulsions sustainable for water purification. They were used to compare sorption properties when they were used as solid‐phase adsorbents in isolation of steroids from water. Hydrophobicity features of the gels were compared by detecting adsorption and extraction efficiency of nonpolar androstenedione, testosterone, and progesterone, which exist in wastewater and drinking water. Quantification was done with partial filling–micellar electrokinetic chromatography with 29.5 mM sodium dodecyl sulfate–3.4 mM sodium taurocholate as the micelle and 20 mM ammonium acetate (pH 9.68) as the electrolyte. UV‐detection was used. Methanol was the best eluent for extraction of steroids from gels. The highest recoveries were from frying oil and rapeseed oil gels modified with celluloses. They also possessed the best floating properties on water surface. Lignin modified gels were too hydrophilic, when in touch with water they filled up with water. They also had the lowest capacity.

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Virgin Olive Oil as Frying Oil

Cited by 44 publications

References 145 publications

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage

Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy

Extraction of male steroids and progesterone from water by vegetable oil gels and their determination by partial filling capillary micellar electrokinetic chromatography

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