130397 20240125162929.0 doi 10.1111/jfpp.12612 sideral 95194 ART-2016-95194 eng Abenoza, M. Universidad de Zaragoza (orcid)0000-0003-0865-4159 Changes in the Physicochemical and Nutritional Parameters of Picual and Arbequina Olive Oils during Frying 2016 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. Access copy available to the general public Unrestricted info:eu-repo/semantics/openAccess All rights reserved http://www.europeana.eu/rights/rr-f/ 0.791 2016 FOOD SCIENCE & TECHNOLOGY 95 / 127 = 0.748 2016 Q3 T3 0.402 2016 Chemical Engineering (miscellaneous) 2016 Q2 Food Science 2016 Q2 Chemistry (miscellaneous) 2016 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion De las Heras, P. Benito, M. Oria, R. Universidad de Zaragoza (orcid)0000-0001-8836-1983 Sánchez-Gimeno, A. C. Universidad de Zaragoza (orcid)0000-0002-5086-7839 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 40, 3 (2016), 353-361 J. food process. preserv. Journal of Food Processing and Preservation 0145-8892 1490980 http://zaguan.unizar.es/record/130397/files/texto_completo.pdf Postprint 2300614 http://zaguan.unizar.es/record/130397/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:130397 articulos driver 2024-01-25-15:07:20 ARTICLE