Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.
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.
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) , Carretera Nacional 2, km 38,200, Alcalá de Henares, 28800 Madrid, Spain.
Raul
R
Olivero-David
Carmen
C
Mena
M Angeles
MA
Pérez-Jimenez
Blanca
B
Sastre
Sara
S
Bastida
Gloria
G
Márquez-Ruiz
Francisco J
FJ
Sánchez-Muniz
D003296:Cooking; D005506:Food Contamination / Q000032:analysis; D006358:Hot Temperature; D031658:Olea / Q000737:chemistry / Q000254:growth & development*; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*
D000069463:Olive Oil; D010938:Plant Oils
frying; olive fruit; oxidative stability; potatoes; ripening; thermal oxidation; virgin olive oil