Frying performance of two virgin oils from <em>Cornicabra</em> olives with different ripeness indices

R. Olivero-David; C. Mena; F. J. Sánchez-Muniz; M. Á. Pérez-Jiménez; F. Holgado; S. Bastida; J. Velasco

doi:10.3989/gya.0666171

Authors

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 https://orcid.org/0000-0003-1509-6669
C. Mena Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) https://orcid.org/0000-0002-7611-8940
F. J. Sánchez-Muniz Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense de Madrid https://orcid.org/0000-0002-2660-5126
M. Á. Pérez-Jiménez Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA) https://orcid.org/0000-0002-0196-1642
F. Holgado Instituto de Ciencia y Tecnología de los Alimentos (ICTAN). Consejo Superior de Investigaciones Científicas (CSIC) https://orcid.org/0000-0003-4950-5950
S. Bastida Departamento de Nutrición y Bromatología I (Nutrición). Facultad de Farmacia. Universidad Complutense de Madrid https://orcid.org/0000-0002-2188-5966
J. Velasco Instituto de la Grasa. Consejo Superior de Investigaciones Científicas (CSIC). https://orcid.org/0000-0003-4206-3037

DOI:

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

Keywords:

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

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.

Downloads

Download data is not yet available.

References

Alba-Mendoza J, Hidalgo-Casado F, Ruiz-Gómez MA, Martínez-Román F, Moyano-Pérez MJ, Cert A, Pérez-Camino MC, Ruiz-Méndez MV. 1996. Characteristics of the olive oils obtained from the first and second centrifugations. Grasas Aceites 47, 163–181.

AOAC. 1995. Official methods of analysis, 16th ed. Association of Official Analytical Chemists (AOAC), Washington, DC, USA, part 969.63.

Barrera-Arellano D, Ruiz-Méndez V, Velasco J, Márquez-Ruiz G, Dobarganes C. 2002. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. J. Sci. Food Agric. 82, 1696–1702. https://doi.org/10.1002/jsfa.1245

Bastida S, Sanchez-Muniz FJ. 2001. Thermal oxidation of olive oil, sunflower oil and mix of both during forty discontinuous domestic fryings of different foods. Food Sci. Technol. Int. 7, 15–21. https://doi.org/10.1106/1898-PLW3-6Y6H-8K22

Beltrán GC, Aguilera C, Del Rio C, Sánchez S, Martínez L. 2005. Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils. Food Chem. 89, 207–215. https://doi.org/10.1016/j.foodchem.2004.02.027

Boskou D. 2011. Non-nutrient antioxidants and stability of frying oils, in Boskou D & Elmadfa I (Eds) Frying of Foods: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures. Taylor and Francis Group, Boca Raton, FL, USA, 199–223.

Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA. 2010. Olive oil stability under deep-frying conditions. Food Chem. Toxicol. 48, 2972–2979. https://doi.org/10.1016/j.fct.2010.07.036 PMid:20678538

Conde C, Delrot S. Gerós H. 2008. Physiological, biochemical and molecular changes occurring during olive development and ripening. J. Plant Physiol. 165, 1545–1562. https://doi.org/10.1016/j.jplph.2008.04.018 PMid:18571766

DGF (German Society for Fat Research). 2000. Proceedings of the 3rd international symposium of deep-fat frying. Final recommendations. Eur. J. Lipid Sci. Technol. 102, 594.

Dobarganes C, Márquez-Ruiz G. 2013. Analysis of used frying oils. Lipid Technol. 25, 159–162. https://doi.org/10.1002/lite.201300284

Dobarganes MC, Márquez-Ruiz G. 2007. Formation and analysis of oxidized monomeric, dimeric and higher oligomeric triglycerides, in Erickson MD (Ed.) Deep Frying: Chemistry, Nutrition and Practical Applications. American Oil Chemists' Society Press, Champaign, IL, USA, 87–110. https://doi.org/10.1016/B978-1-893997-92-9.50012-8

Dobarganes MC, Pérez-Camino MC, Márquez-Ruiz G. 1988. High performance size exclusion chromatography of polar compounds in heated and non-heated fats. Lipid/Fett 90, 308–311.

Dobarganes MC, Velasco J, Dieffenbacher A. 2000. Determination of polar compounds, polymerized an oxidized triacyglycerols, and diacylglycerols in oils and fats. Pure Appl. Chem. 72, 1563–1575. https://doi.org/10.1351/pac200072081563

Firestone D. 1998. Official methods and recommended practices of the American Oil Chemists' Society, 5th edn. American Oil Chemists' Society Press, Champaign, IL, USA.

IUPAC. 1992. Standard methods for the analysis of oils, fats and derivatives. Pergamon, Oxford, Regulation no. 2432.

Lumley ID. 1988. Polar compounds in heated oil, in Varela G. & Bender AE (Eds) Frying of Food. Principles, Changes, New Approaches. Ellis Horwood LTD, Chichester, UK, 166–173.

Márquez-Ruiz G, Tasioula-Margari M, Dobarganes MC. 1995. Quantitation and distribution of altered fatty acids in frying fats. J. Am. Oil Chem. Soc. 72, 1171–1176. https://doi.org/10.1007/BF02540984

Olivero-David R, Mena C, Pérez-Jimenez MA, Sastre B, Bastida S, Márquez-Ruiz G, Sánchez-Muniz FJ. 2014. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying. J. Agric. Food Chem. 62, 11637–11646. https://doi.org/10.1021/jf503860j PMid:25390818

Olivero-David R, Paduano A, Fogliano V, Vitaglione P, Bastida S, González-Mu-oz MJ, Benedí J, Sacchi R, Sánchez-Muniz MJ. 2011. Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in rats. J. Agric. Food Chem. 59, 4684–4691. https://doi.org/10.1021/jf1048063 PMid:21425778

Romero A, Cuesta C, Sánchez-Muniz FJ. 1995. Quantitation and distribution of polar compounds in an extra virgin olive oil used in fryings with turnover of fresh oil. Lipid/Fett 97, 403–407. https://doi.org/10.1002/lipi.2700971102

Romero A, Cuesta C, Sánchez-Muniz FJ. 2000. Deep fat frying of frozen foods in sunflower oil. Fatty acid composition in fryer oil and frozen prefried potatoes. J. Sci. Food Agric. 80, 2135–2141. https://doi.org/10.1002/1097-0010(200011)80:14<2135::AID-JSFA739>3.0.CO;2-K

Romero A, Cuesta C, Sánchez-Muniz FJ. 2003. Cyclic fatty acid monomers in high oleic sunflower oil and extra virgin olive oil used in repeated frying of fresh potatoes. J. Am. Oil Chem. Soc. 80, 437–442. https://doi.org/10.1007/s11746-003-0717-x

Salvador MD, Aranda F, Gómez-Alonso S, Fregapane G. 2001a. Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability. Food Chem. 74, 267–274. https://doi.org/10.1016/S0308-8146(01)00148-0

Salvador MD, Aranda F, Fregapane G. 2001b. Influence of fruit ripening on "Cornicabra" virgin olive oil quality. A study of four successive crop seasons. Food Chem. 73, 45–53. https://doi.org/10.1016/S0308-8146(00)00276-4

Sánchez-Casas J, Osorio E, Monta-o A, Martínez M. 2003. Estudio del contenido en ácidos grasos de aceites monovarietales elaborados a partir de aceitunas producidas en la región extreme-a. Grasas Aceites 54, 371–377.

Sánchez-Muniz FJ, Bastida S, Márquez-Ruiz G, Dobarganes C. 2008. Effects of heating and frying on oil and food fatty acids, in Chow CK (Ed.) Fatty Acids Foods and their Implications. Taylor and Francis Group, Boca Raton, FL, USA, 511–543.

Servili M, Selvaggini R, Esposto S, Taticchi A, Montedoro GF, Morozzi G. 2004. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil. J. Chromatogr. B 1054, 113–127. https://doi.org/10.1016/S0021-9673(04)01423-2

?kevin D, Rade D, ?trucelj D, Mokrov?ak Z, Ne?eral S, Ben?i? D. 2003. The influence of variety and harvest time on the bitterness and phenolic compounds of olive oil. Eur. J. Lipid Sci. Technol. 105, 536–541.

Uceda M, Frias L. 1975. Época de recolección. Evolución del contenido graso y de la composición y la calidad del aceite, in: Proceedings II Seminario Oleícola Internacional, Córdoba, Spain.

Vázquez-Roncero A, Janer C, Janer ML. 1975. Determinación de polifenoles totales del aceite de oliva. Grasas Aceites 24, 350–355.

Velasco J, Dobarganes C. 2002. Oxidative stability of virgin olive oil. Eur. J. Lipid Sci. Technol. 104, 661–676. https://doi.org/10.1002/1438-9312(200210)104:9/10<661::AID-EJLT661>3.0.CO;2-D

Velasco J, Marmesat S, Berdeaux O, Márquez-Ruiz G, Dobarganes C. 2005. Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monitoring study during thermoxidation of olive and sunflower oils. J. Agric. Food Chem. 53, 4006–4011. https://doi.org/10.1021/jf050050t

Yousfi K, Cert RM, García JM. 2006. Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation. Eur. Food Res. Technol. 223, 117–124. https://doi.org/10.1007/s00217-005-0160-5