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Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.
J Agric Food Chem. 2011 Sep 28; 59(18):9806-14.JA

Abstract

The stability of the antioxidant fraction in edible vegetable oils has been evaluated during a simulated deep frying process at 180 °C. Four edible oils (i.e., extra-virgin olive oil with a 400 μg/mL overall content in naturally existing phenols; high-oleic sunflower oil without natural content of these compounds but enriched either with hydrophilic antioxidants isolated from olive pomace or with an oxidation inhibitor, dimethylsiloxane; and sunflower oil without enrichment) were subjected to deep heating consisting of 20 cycles at 180 °C for 5 min each. An oil aliquot was sampled after each heating cycle to study the influence of heating on the antioxidant fraction composed of hydrophilic and lipophilic antioxidants such as phenols and tocopherols, respectively. The decomposition curves for each group of compounds caused by the influence of deep heating were studied to compare their resistance to oxidation. Thus, the suitability of olive pomace as raw material to obtain these compounds offers an excellent alternative to the use of olive-tree materials different from leaves. The enrichment of refined edible oils with natural antioxidants from olive pomace is a sustainable strategy to take benefits from this residue.

Authors+Show Affiliations

Department of Analytical Chemistry, Annex Marie Curie Building, Campus of Rabanales, Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, and Andalusian Institute of Fine Chemistry and Nanotechnology (IAQFN), University of Córdoba, E-14071 Córdoba, Spain.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21859091

Citation

Orozco-Solano, M I., et al. "Influence of Simulated Deep Frying On the Antioxidant Fraction of Vegetable Oils After Enrichment With Extracts From Olive Oil Pomace." Journal of Agricultural and Food Chemistry, vol. 59, no. 18, 2011, pp. 9806-14.
Orozco-Solano MI, Priego-Capote F, Luque de Castro MD. Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace. J Agric Food Chem. 2011;59(18):9806-14.
Orozco-Solano, M. I., Priego-Capote, F., & Luque de Castro, M. D. (2011). Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace. Journal of Agricultural and Food Chemistry, 59(18), 9806-14. https://doi.org/10.1021/jf2019159
Orozco-Solano MI, Priego-Capote F, Luque de Castro MD. Influence of Simulated Deep Frying On the Antioxidant Fraction of Vegetable Oils After Enrichment With Extracts From Olive Oil Pomace. J Agric Food Chem. 2011 Sep 28;59(18):9806-14. PubMed PMID: 21859091.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace. AU - Orozco-Solano,M I, AU - Priego-Capote,F, AU - Luque de Castro,M D, Y1 - 2011/09/01/ PY - 2011/8/24/entrez PY - 2011/8/24/pubmed PY - 2012/1/14/medline SP - 9806 EP - 14 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 59 IS - 18 N2 - The stability of the antioxidant fraction in edible vegetable oils has been evaluated during a simulated deep frying process at 180 °C. Four edible oils (i.e., extra-virgin olive oil with a 400 μg/mL overall content in naturally existing phenols; high-oleic sunflower oil without natural content of these compounds but enriched either with hydrophilic antioxidants isolated from olive pomace or with an oxidation inhibitor, dimethylsiloxane; and sunflower oil without enrichment) were subjected to deep heating consisting of 20 cycles at 180 °C for 5 min each. An oil aliquot was sampled after each heating cycle to study the influence of heating on the antioxidant fraction composed of hydrophilic and lipophilic antioxidants such as phenols and tocopherols, respectively. The decomposition curves for each group of compounds caused by the influence of deep heating were studied to compare their resistance to oxidation. Thus, the suitability of olive pomace as raw material to obtain these compounds offers an excellent alternative to the use of olive-tree materials different from leaves. The enrichment of refined edible oils with natural antioxidants from olive pomace is a sustainable strategy to take benefits from this residue. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21859091/Influence_of_simulated_deep_frying_on_the_antioxidant_fraction_of_vegetable_oils_after_enrichment_with_extracts_from_olive_oil_pomace_ L2 - https://doi.org/10.1021/jf2019159 DB - PRIME DP - Unbound Medicine ER -