title: Effect of an olive phenolic extract on the quality of vegetable oils during frying.
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.affiliation: 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.
authors.forename: S
authors.initials: S
authors.lastname: Esposto
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: A
authors.initials: A
authors.lastname: Taticchi
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: I
authors.initials: I
authors.lastname: Di Maio
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Urbani
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Veneziani
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: R
authors.initials: R
authors.lastname: Selvaggini
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: B
authors.initials: B
authors.lastname: Sordini
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Servili
mesh_terms: D003296:Cooking; D006358:Hot Temperature; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D010938:Plant Oils / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis*; D024505:Tocopherols / Q000032:analysis
chemical_list: D000069463:Olive Oil; D010636:Phenols; D010938:Plant Oils; D059808:Polyphenols; D024505:Tocopherols
keywords: Frying; Low-molecular-weight aldehydes; Oil thermal degradation; Olive phenolic extract; Olive vegetation waters; Phenolic compounds; Tocopherols