Abstract The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

中文翻译：

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模拟热处理对自制橄榄油制剂中脂肪酸组成的影响

摘要 本研究的目的是模拟橄榄油的使用，并监测使用橄榄油自制制剂中脂肪酸的变化，这涉及重复的热处理循环。实验中使用的材料包括特级初榨和精炼橄榄油样品。在每个加热循环（10 分钟）后监测橄榄油样品的脂肪酸谱。结果表明，热处理循环会导致橄榄油的脂肪酸谱出现显着（p < 0.05）差异。在特级初榨橄榄油和精炼橄榄油的脂肪酸谱之间发现了类似的差异趋势 (p < 0.05)。正如预期的那样，主要差异发生在单不饱和脂肪酸 (MUFA) 和多不饱和脂肪酸 (PUFA) 上。互相关分析还显示了脂肪酸谱之间的差异。在 PUFA 中，在对照样品和加热（180°C）精炼橄榄油样品之间观察到最多产的变化，尽管 220°C 的加热温度导致特级初榨和精炼橄榄油中 MUFA 和 PUFA 的类似减少橄榄油样品。该研究表明，在橄榄油烹饪加热过程中可能会出现脂肪酸谱的差异。此外，研究表明，特级初榨橄榄油的烹饪加热产生的结果与精炼橄榄油在低于 180°C 的较低温度下加热产生的结果相似。该研究表明，在橄榄油烹饪加热过程中可能会出现脂肪酸谱的差异。此外，研究表明，特级初榨橄榄油的烹饪加热产生的结果与精炼橄榄油在低于 180°C 的较低温度下加热产生的结果相似。该研究表明，在橄榄油烹饪加热过程中可能会出现脂肪酸谱的差异。此外，研究表明，特级初榨橄榄油的烹饪加热产生的结果与精炼橄榄油在低于 180°C 的较低温度下加热产生的结果相似。