Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying

Ibtissem Ben Hammouda, Gloria Márquez-Ruiz, Francisca Holgado, Flávia Freitas, M. D. R. Gomes da Silva, Mohamed Bouaziz

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)

Abstract

Abstract: The aim of this work was to compare the frying stability of refined olive pomace oil alone and blended with refined coconut oil during 60 successive sessions. Frying experiments were carried out at 180 °C and samples were evaluated by high-performance size-exclusion chromatography (HPSEC), measuring the polymers and polar compounds formed. The tocopherol content was also analyzed. At the end of the frying process, the lowest content of polymeric compounds (PC) and total polar compounds (TPC) were detected for the blend of refined olive pomace oil–refined coconut oil (ROPO/RCO) with 13.20% and 25%, respectively, compared to refined olive pomace oil (ROPO) pure with 16.9% and 34.5%, respectively. Hence, the present study based on PC and TPC as best quality indicators of frying oil degradation indicated that the frying behavior of ROPO pure significantly improved by the blending application with RCO and showed a higher chemical stability. Graphical abstract: [Figure not available: see fulltext.].

Original languageEnglish
Pages (from-to)967-976
JournalEuropean Food Research And Technology
Volume245
Issue number5
DOIs
Publication statusPublished - 1 May 2019

Keywords

  • Deep-fat frying
  • Polymeric compounds
  • Solid-phase extraction
  • Total polar compounds

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