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Effect of an olive phenolic extract on the quality of vegetable oils during frying.
Food Chem. 2015 Jun 01; 176:184-92.FC

Abstract

The potential of a phenolic extract (PE) from olive vegetation water (OVW) to limit the negative effects of frying was tested after adding it at different concentrations to a refined olive oil (RO). Its efficacy was also compared to ROs containing butylated hydroxytoluene (BHT) and an extra virgin olive oil (EVOO) with a high polyphenol content. Analyses of the oils collected after 30min, 1, 2, 4, 6, 8, 10 and 12h of frying at 180°C, demonstrated that degradation of the polyphenols was proportional to the original content; at a concentration of at least 400mg/kg of polyphenols, PE was able to reduce oxidation of the tocopherols and the emission of low-molecular-weight aldehydes better than BHT and with similar results to the EVOO. In addition, secoiridoid oxidative compounds were examined by high-performance liquid chromatography/triple quadrupole tandem mass spectrometry with electrospray ionisation.

Authors+Show Affiliations

Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy. Electronic address: sonia.esposto@unipg.it.Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.

Pub Type(s)

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

Language

eng

PubMed ID

25624222

Citation

Esposto, S, et al. "Effect of an Olive Phenolic Extract On the Quality of Vegetable Oils During Frying." Food Chemistry, vol. 176, 2015, pp. 184-92.
Esposto S, Taticchi A, Di Maio I, et al. Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chem. 2015;176:184-92.
Esposto, S., Taticchi, A., Di Maio, I., Urbani, S., Veneziani, G., Selvaggini, R., Sordini, B., & Servili, M. (2015). Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chemistry, 176, 184-92. https://doi.org/10.1016/j.foodchem.2014.12.036
Esposto S, et al. Effect of an Olive Phenolic Extract On the Quality of Vegetable Oils During Frying. Food Chem. 2015 Jun 1;176:184-92. PubMed PMID: 25624222.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of an olive phenolic extract on the quality of vegetable oils during frying. AU - Esposto,S, AU - Taticchi,A, AU - Di Maio,I, AU - Urbani,S, AU - Veneziani,G, AU - Selvaggini,R, AU - Sordini,B, AU - Servili,M, Y1 - 2014/12/18/ PY - 2014/07/15/received PY - 2014/12/05/revised PY - 2014/12/12/accepted PY - 2015/1/28/entrez PY - 2015/1/28/pubmed PY - 2015/9/17/medline KW - Frying KW - Low-molecular-weight aldehydes KW - Oil thermal degradation KW - Olive phenolic extract KW - Olive vegetation waters KW - Phenolic compounds KW - Tocopherols SP - 184 EP - 92 JF - Food chemistry JO - Food Chem VL - 176 N2 - The potential of a phenolic extract (PE) from olive vegetation water (OVW) to limit the negative effects of frying was tested after adding it at different concentrations to a refined olive oil (RO). Its efficacy was also compared to ROs containing butylated hydroxytoluene (BHT) and an extra virgin olive oil (EVOO) with a high polyphenol content. Analyses of the oils collected after 30min, 1, 2, 4, 6, 8, 10 and 12h of frying at 180°C, demonstrated that degradation of the polyphenols was proportional to the original content; at a concentration of at least 400mg/kg of polyphenols, PE was able to reduce oxidation of the tocopherols and the emission of low-molecular-weight aldehydes better than BHT and with similar results to the EVOO. In addition, secoiridoid oxidative compounds were examined by high-performance liquid chromatography/triple quadrupole tandem mass spectrometry with electrospray ionisation. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25624222/Effect_of_an_olive_phenolic_extract_on_the_quality_of_vegetable_oils_during_frying_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)01947-5 DB - PRIME DP - Unbound Medicine ER -