Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions,ACS Food Science & Technology

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Alteration of the Phenolic Fraction of Extra Virgin Olive Oil Subjected to Frying Conditions
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-05-21 , DOI: 10.1021/acsfoodscitech.1c00077
Inmaculada Criado-Navarro _{1,

2,

3,

4} , María Asunción López-Bascón _{1,

2,

3,

4} , Carlos Augusto Ledesma-Escobar _{1,

2,

3,

4} , Feliciano Priego-Capote _{1,

2,

3,

4}

Affiliation

Deep-frying in extra-virgin olive oil (EVOO) is an appreciated culinary practice that confers unique organoleptic features to fried food. However, high temperature (above 180 °C) contributes to deteriorate the health benefits of EVOO by accelerating degradation reactions. In this research, we measured the concentration of main phenolic compounds contributing to the health claim included in the European Commission (EU) 432/2012 in EVOOs subjected to frying for 90 min at 180 °C. For this purpose, four monocultivar EVOOs (“Arbequina”, “Cornicabra”, “Hojiblanca”, and “Picual”) with different phenolic profile were selected to study the impact of frying on phenols. A significant decay in the phenolic content was observed for all EVOOs during frying. In addition, we detected changes in the phenolic profile by conversion of open forms of oleuropein and ligstroside aglycones (oleomissional and oleokoronal) to oleacein and oleocanthal in the first frying cycles.

中文翻译：

油炸条件下特级初榨橄榄油酚类成分的变化

在特级初榨橄榄油 (EVOO) 中油炸是一种受欢迎的烹饪方法，它赋予油炸食品独特的感官特征。然而，高温（180 °C 以上）会加速降解反应，从而降低 EVOO 的健康益处。在这项研究中，我们测量了在 180 °C 下煎炸 90 分钟的 EVOO 中有助于实现欧盟委员会 (EU) 432/2012 健康声明的主要酚类化合物的浓度。为此，选择了具有不同酚类特征的四种单一栽培品种 EVOO（“Arbequina”、“Cornicabra”、“Hojiblanca”和“Picual”）来研究油炸对酚类的影响。在煎炸过程中，观察到所有 EVOO 的酚类含量显着下降。此外，

更新日期：2021-06-18

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