Abstract
The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.
Highlights
Virgin olive oil (VOO) has high stability against thermoxidation due to its high content in monounsaturated fatty acids and low levels of unsaturated fatty acids, along with the presence of minor antioxidant components such as phenolic compounds, tocopherols and sterols (Boskou, 2011)
Beltrán et al (2005) suggested that the fatty acid composition of VOOs is quantitatively affected by two main factors, the olive variety and the ripeness stage
Despite the differences in the ripeness indices no substantial differences were found in the fatty acid compositions
Summary
Virgin olive oil (VOO) has high stability against thermoxidation due to its high content in monounsaturated fatty acids and low levels of unsaturated fatty acids, along with the presence of minor antioxidant components such as phenolic compounds, tocopherols and sterols (Boskou, 2011). Cornicabra is a Spanish variety which normally produces oils with elevated stability to oxidation (Salvador et al, 2001a). This is due to a remarkably low content of linoleic acid and elevated amounts of total polyphenols. The influence of fruit ripening on Cornicabra virgin oil quality parameters has already been studied (Salvador et al, 2001b). Regarding those parameters related to oxidative stability, results showed that oleic acid diminished during ripeness, whereas linoleic acid and free acidity increased. The levels of natural antioxidants and the oxidative stability index presented a more complex behavior
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