Tags

Type your tag names separated by a space and hit enter

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.
J Agric Food Chem. 2014 Dec 03; 62(48):11637-46.JA

Abstract

Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses.

Authors+Show Affiliations

Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) , Carretera Nacional 2, km 38,200, Alcalá de Henares, 28800 Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

25390818

Citation

Olivero-David, Raul, et al. "Influence of Picual Olive Ripening On Virgin Olive Oil Alteration and Stability During Potato Frying." Journal of Agricultural and Food Chemistry, vol. 62, no. 48, 2014, pp. 11637-46.
Olivero-David R, Mena C, Pérez-Jimenez MA, et al. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying. J Agric Food Chem. 2014;62(48):11637-46.
Olivero-David, R., Mena, C., Pérez-Jimenez, M. A., Sastre, B., Bastida, S., Márquez-Ruiz, G., & Sánchez-Muniz, F. J. (2014). Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying. Journal of Agricultural and Food Chemistry, 62(48), 11637-46. https://doi.org/10.1021/jf503860j
Olivero-David R, et al. Influence of Picual Olive Ripening On Virgin Olive Oil Alteration and Stability During Potato Frying. J Agric Food Chem. 2014 Dec 3;62(48):11637-46. PubMed PMID: 25390818.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying. AU - Olivero-David,Raul, AU - Mena,Carmen, AU - Pérez-Jimenez,M Angeles, AU - Sastre,Blanca, AU - Bastida,Sara, AU - Márquez-Ruiz,Gloria, AU - Sánchez-Muniz,Francisco J, Y1 - 2014/11/20/ PY - 2014/11/13/entrez PY - 2014/11/13/pubmed PY - 2015/7/28/medline KW - frying KW - olive fruit KW - oxidative stability KW - potatoes KW - ripening KW - thermal oxidation KW - virgin olive oil SP - 11637 EP - 46 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 48 N2 - Ripening modifies oil attributes and composition. However, the influence of olive ripening on virgin olive oil (VOO) thermal oxidative stability on food-frying has not been studied yet. Oils from Picual olives of low (VOO1), medium (VOO2), and high (VOO3) ripeness were obtained, and their thermal oxidative stability during 40 potato-fryings was tested. Unused VOO1 showed higher antioxidant content and oxidative stability than VOO2 and VOO3. Polar compounds (PC), oligomers, and altered fatty acid methyl esters (polar-FAME) increased, whereas linoleic acid, polyphenols, and tocopherols decreased in the three VOOs through frying. The alteration was lower in VOO1, followed by VOO2 (0.105, 0.117, and 0.042 g/100 g oil less of PC, oligomers and polar-FAME per frying, respectively, in VOO1 than in VOO3). In conclusion, VOO obtained from low-ripeness Picual olives should be preferred when frying fresh-potatoes due to its higher thermal and oxidative stability, permitting a higher number of potato-frying uses. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/25390818/Influence_of_Picual_olive_ripening_on_virgin_olive_oil_alteration_and_stability_during_potato_frying_ L2 - https://doi.org/10.1021/jf503860j DB - PRIME DP - Unbound Medicine ER -