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Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.
J Food Sci. 2007 Oct; 72(8):S574-84.JF

Abstract

Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.

Authors+Show Affiliations

Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Dept. of Science of Dietetics-Nutrition, Harokopio Univ., 70 El. Venizelou Ave., 176 71 Kallithea, Athens, Greece.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17995623

Citation

Chiou, A, et al. "Retention and Distribution of Polyphenols After Pan-frying of French Fries in Oils Enriched With Olive Leaf Extract." Journal of Food Science, vol. 72, no. 8, 2007, pp. S574-84.
Chiou A, Salta FN, Kalogeropoulos N, et al. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract. J Food Sci. 2007;72(8):S574-84.
Chiou, A., Salta, F. N., Kalogeropoulos, N., Mylona, A., Ntalla, I., & Andrikopoulos, N. K. (2007). Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract. Journal of Food Science, 72(8), S574-84.
Chiou A, et al. Retention and Distribution of Polyphenols After Pan-frying of French Fries in Oils Enriched With Olive Leaf Extract. J Food Sci. 2007;72(8):S574-84. PubMed PMID: 17995623.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract. AU - Chiou,A, AU - Salta,F N, AU - Kalogeropoulos,N, AU - Mylona,A, AU - Ntalla,I, AU - Andrikopoulos,N K, PY - 2007/11/13/pubmed PY - 2008/1/26/medline PY - 2007/11/13/entrez SP - S574 EP - 84 JF - Journal of food science JO - J Food Sci VL - 72 IS - 8 N2 - Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin-Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995623/Retention_and_distribution_of_polyphenols_after_pan_frying_of_French_fries_in_oils_enriched_with_olive_leaf_extract_ L2 - https://doi.org/10.1111/j.1750-3841.2007.00493.x DB - PRIME DP - Unbound Medicine ER -