Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying

Abenoza, M. (Universidad de Zaragoza) ; De las Heras, P. ; Benito, M. ; Oria, R. (Universidad de Zaragoza) ; Sánchez-Gimeno, A. C. (Universidad de Zaragoza)

Resumen: Deep fat frying is an important cooking process in Mediterranean countries. Olive oil is a very convenient fat to use for this culinary purpose. The chemical composition of olive oils differs from edible oils in terms of fatty acid and antioxidant compounds that gives olive oil its greater stability. The aim of this work was to describe the stability of Picual and Arbequina olive oil during deep frying of frozen potatoes in comparison with high oleic sunflower oil. Changes in different physicochemical and nutritional parameters were studied during frying. Picual olive oil had a higher stability in comparison with high oleic sunflower oil and Arbequina olive oil. Picual olive oil is very suitable for frying because it is able to undergo the greatest number of frying cycles without exceeding the limits allowed by regulations. This behavior is due to its phenolic content, the lower loss in tocopherol and better stability. Practical Applications: The information gained from this research could be very appropriate for consumers and for the industry to know which variety of olive oil is more suitable for frying longer frying cycles without exceeding the limits allowed by regulation and remain in good quality.

Idioma: Inglés

DOI: 10.1111/jfpp.12612

Año: 2016

Publicado en: Journal of Food Processing and Preservation 40, 3 (2016), 353-361
ISSN: 0145-8892

Factor impacto JCR: 0.791 (2016)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 95 / 127 = 0.748 (2016) - Q3 - T3

Factor impacto SCIMAGO: 0.402 - Chemical Engineering (miscellaneous) (Q2) - Food Science (Q2) - Chemistry (miscellaneous) (Q2)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)