Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods
DOI:
https://doi.org/10.3989/gya.2003.v54.i1.274Keywords:
Blend oil, Color test, Frozen food, Frying, Olive oil, Sunflower oil, Thermal oxidationAbstract
The frying-life of olive oil, sunflower oil and a their homogeneous blend used in 40 repeated and discontinuous frying of different food, mostly precooked and frozen foods, were comparatively determined by using the qualitative color test “Fritest” and color developed at 500 nm using this test (A500). These measurements were significantly correlated (p< 0.001) to polar material, oligomer content and other thermaloxidation parameters The color selected to discard the oil -3 crosses- corresponds to A500 of 0.35 and to 25 % polar material and 10-15 % of oligomers. The shelf life (< 3 crosses or A500< 0.35) was 32 frying for olive oil, 22 fryings for sunflower oil, and 26 for their blend. The oil efficiency was assessed taking into account the weight decrease of foods, the oil loss, and the amount of food fried (kg food/L oil used) before oil discarding taking into account A500< 0,35 o A500< 0,4 cut-points. Olive oil presented a better efficiency (3.1 kg/L) than the sunflower oil and the blend (2.23 and 2.64 kg/L, respectively). Results suggest (i) the validity of the “Fritest” for a rapid evaluation of the alterations of different oils; (ii) the better efficiency and the longer shelf-life of olive oil than sunflower oil and the blend when frying different foods mostly pre-cooked and frozen foods.
Downloads
Download data is not yet available.
Downloads
Published
2003-03-30
How to Cite
1.
Bastida S, Sánchez-Muniz FJ, Trigueros G. Colorimetric test application to the efficiency and shelf-life assessments of olive oil, sunflower oil and their blend used for frying frozen and fresh foods. grasasaceites [Internet]. 2003Mar.30 [cited 2023Oct.3];54(1):32-40. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/274
Issue
Section
Research
License
Copyright (c) 2003 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.