TITLE:
Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment
AUTHORS:
R. Romano, N. Manzo, L. Le Grottaglie, A. Fiore, V. Fogliano
KEYWORDS:
Biophenols; High Oleic Oil; Deep Fat Frying; Olive Mill Waste Water
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.9A,
August
30,
2013
ABSTRACT:
Biophenols are potent natural
antioxidants that protect food quality by preventing oxidative deterioration of
lipids. During heat treatment this protective rule prevents oxidation caused by
many factors, as high temperature reached, presence of oxygen and water
contained in food matrix. The aim of this study was to evaluate the frying performance
of high oleic oil enriched in biophenols, comparing its thermal stability with
those of high oleic oil (control sample) during thermo-oxidation and deep fat
frying process. Positive effects when biophenols were
added to oil were found: lower acidity levels, lower TPC values during the
first 16 hours of heat treatment, absence of short chain fatty acids (C8:0)
until 24 h of
thermo-oxidation treatment and detection of lower acrylamide content in French
friesrespect to those fried in the control oil.