Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Foods, Год журнала: 2025, Номер 14(2), С. 260 - 260

Опубликована: Янв. 15, 2025

This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with fruit extract (OFE) enriched hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 °C and 210 °C, over durations ranging from 3 48 h, aim improving sensorial attributes, polyphenolic content, thermal oxidative stability. Parameters, such as acidity, peroxide value (PV), K232, K270, ΔK, phenolic compounds, sensory were monitored. PV did not exceed standard limit in HTyr-EVOO °C/24 h; however, non-supplemented EVOOs, it remained within limits only up °C/18 h. Acidity stayed acceptable (≤0.8) h both non-enriched EVOOs. K232 values ≤2.5 fried K270 ΔK °C/3 whereas they surpassed them oils. Additionally, HTyr tyrosol levels significantly higher (p < 0.05) HTyr-EVOOs. Phenolic including verbascoside, pinoresinol, 1-acetoxypinoresinol, acids, chlorogenic, vanillic, homovanillic, 4-dihydroxybenzoic, caffeic detected Oxidized secoiridoid derivatives increased DF progressed. Moreover, analysis revealed that positive attributes EVOOs—such fruity, bitter, pungent notes—decreased increasing temperature duration 0.05). Beyond °C/6 these rated zero. However, HTyr-EVOOs exhibited lower rancidity compared oils under identical conditions, attributed protective effect HTyr. In conclusion, demonstrated stability retaining desirable qualities, reduced degradation. These findings indicate natural OFEs have strong potential food additive properties, health benefits, overall innovation provides a practical solution for industry by versatility EVOO. Further research is recommended investigate various EVOO categories diverse origins.

Язык: Английский

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Combining FTIR on-device strategies for continuous analysis of virgin olive oil, avocado oil, and lipid matrices degradation

Food Control, Год журнала: 2025, Номер unknown, С. 111333 - 111333

Опубликована: Апрель 1, 2025

Язык: Английский

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Effect of Infiltration-Percolation Treatment of Olive Mill Wastewater on Cereal Seed Germination

Water Air & Soil Pollution, Год журнала: 2024, Номер 235(11)

Опубликована: Сен. 18, 2024

Язык: Английский

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Effects of Supplementation with Far Infrared-Processed Hemp Seed Oil and Olive Oil Mixture on Choline-Deficient Diet-Induced Non-Alcoholic Steatohepatitis in Mice

Journal of the Korean Society of Food Science and Nutrition, Год журнала: 2024, Номер 53(12), С. 1227 - 1238

Опубликована: Дек. 30, 2024

Язык: Английский

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