Grasas y Aceites, Vol 68, No 4 (2017)

Frying performance of two virgin oils from Cornicabra olives with different ripeness indices


https://doi.org/10.3989/gya.0666171

R. Olivero-David
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) - Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense de Madrid, Spain
orcid http://orcid.org/0000-0003-1509-6669

C. Mena
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Spain
orcid http://orcid.org/0000-0002-7611-8940

F. J. Sánchez-Muniz
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense de Madrid, Spain
orcid http://orcid.org/0000-0002-2660-5126

M. Á. Pérez-Jiménez
Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), Spain
orcid http://orcid.org/0000-0002-0196-1642

F. Holgado
Instituto de Ciencia y Tecnología de los Alimentos (ICTAN). Consejo Superior de Investigaciones Científicas (CSIC), Spain
orcid http://orcid.org/0000-0003-4950-5950

S. Bastida
Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense de Madrid, Spain
orcid http://orcid.org/0000-0002-2188-5966

J. Velasco
Instituto de la Grasa. Consejo Superior de Investigaciones Científicas (CSIC)., Spain
orcid http://orcid.org/0000-0003-4206-3037

Abstract


The frying performance of two virgin olive oils (VOO) from Cornicabra olives of different ripeness indices, 2.08 for VOO1 and 4.13 for VOO2, was evaluated. Thermal, oxidative and hydrolytic alterations were determined throughout 40 frying operations with potatoes. The initial oils showed similar fatty acid compositions and oxidative stability indices as determined by Rancimat, but VOO1 presented higher amounts of total polyphenols and tocopherols. The oils showed high and similar frying performance. No significant differences in the levels of polar compounds (PC) were found between the two oils during frying. Therefore, the frying stability of Cornicabra VOOs appears to be unconnected with olive fruit ripeness. The limit of degradation at 25% PC as established in different countries was calculated to occur at 55 frying operations in the two oils. As oil toxicity is related to the levels of compounds formed, the use of Cornicabra VOOs for frying is highly recommended.

Keywords


Cornicabra olive fruit; Frying; Oxidative stability; Potatoes; Ripeness index; Virgin olive oil

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References


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