Frying performance of olive-extracted oils

[EN]: In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of olive-extracted oils and commonly used...

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Detalles Bibliográficos
Autores: Márquez Ruiz, Gloria, Holgado, Francisca
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/192518
Acceso en línea:http://hdl.handle.net/10261/192518
Access Level:acceso abierto
Palabra clave:Frying
Olive
Olive-pomace oil
Virgin olive oil
Aceite de oliva
Aceite de oliva virgen
Aceite de orujo de oliva
Fritura
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network_acronym_str ES
network_name_str España
repository_id_str
spelling Frying performance of olive-extracted oilsComportamiento en fritura de los aceites extraídos de la aceitunaMárquez Ruiz, GloriaHolgado, FranciscaFryingOliveOlive-pomace oilVirgin olive oilAceite de olivaAceite de oliva virgenAceite de orujo de olivaFritura[EN]: In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of olive-extracted oils and commonly used vegetable oils are reported, including modified seed oils developed for frying uses. The influence of the degree of unsaturation and of the minor compounds with protective effect during frying are discussed, with special reference to tocopherols, other phenolic compounds, phytosterols and squalene. Results on comparative behavior of olive-extracted oils and other vegetable oils reflect that all olive-extracted oils show great stability to thermal oxidation and are highly suitable for frying, due to their high content of oleic acid, low content of polyunsaturated fatty acids and occurrence of minor components with antioxidant activity or protective effects. Among olive-extracted oils, the scarce information published on used frying pomace-olive oils is noted.[ES]: En este artículo se revisan los principales estudios sobre el comportamiento en fritura de los aceites extraídos de la aceituna, es decir, aceites de oliva virgen, de oliva y de orujo de oliva. En primer lugar se describe su composición, así como la de los aceites vegetales más utilizados y los aceites de semillas modificadas, y se comenta la influencia en fritura del grado de insaturación y de los componentes menores del aceite, especialmente tocoferoles, otros compuestos fenólicos, fitoesteroles y escualeno. Los estudios realizados en comparación con otros aceites vegetales reflejan la gran resistencia de los aceites extraídos de la aceituna a la oxidación térmica y su aptitud para la fritura, debido a sus altos contenidos en ácido oleico, bajos niveles de ácidos grasos poliinsaturados y presencia de componentes menores con actividad antioxidante o protectora. Entre los aceites extraídos de la aceituna, el comportamiento del aceite de orujo de oliva es el menos estudiado en fritura.The authors thank the Spanish Ministry of Economy, Industry and Competitiveness (Project SAFEFRYING AGL2015-64234-R) and ORIVA (Interprofesional del Aceite de Orujo de Oliva) for financial support.Peer reviewedCSIC - Instituto de la Grasa (IG)Ministerio de Economía, Industria y Competitividad (España)Ministerio de Economía y Competitividad (España)Márquez Ruiz, Gloria [0000-0002-8548-837X]Holgado, Francisca [0000-0003-4950-5950]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201920192018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/192518reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64234-Rhttps://doi.org/10.3989/gya.0219181Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1925182026-05-22T06:33:51Z
dc.title.none.fl_str_mv Frying performance of olive-extracted oils
Comportamiento en fritura de los aceites extraídos de la aceituna
title Frying performance of olive-extracted oils
spellingShingle Frying performance of olive-extracted oils
Márquez Ruiz, Gloria
Frying
Olive
Olive-pomace oil
Virgin olive oil
Aceite de oliva
Aceite de oliva virgen
Aceite de orujo de oliva
Fritura
title_short Frying performance of olive-extracted oils
title_full Frying performance of olive-extracted oils
title_fullStr Frying performance of olive-extracted oils
title_full_unstemmed Frying performance of olive-extracted oils
title_sort Frying performance of olive-extracted oils
dc.creator.none.fl_str_mv Márquez Ruiz, Gloria
Holgado, Francisca
author Márquez Ruiz, Gloria
author_facet Márquez Ruiz, Gloria
Holgado, Francisca
author_role author
author2 Holgado, Francisca
author2_role author
dc.contributor.none.fl_str_mv Ministerio de Economía, Industria y Competitividad (España)
Ministerio de Economía y Competitividad (España)
Márquez Ruiz, Gloria [0000-0002-8548-837X]
Holgado, Francisca [0000-0003-4950-5950]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Frying
Olive
Olive-pomace oil
Virgin olive oil
Aceite de oliva
Aceite de oliva virgen
Aceite de orujo de oliva
Fritura
topic Frying
Olive
Olive-pomace oil
Virgin olive oil
Aceite de oliva
Aceite de oliva virgen
Aceite de orujo de oliva
Fritura
description [EN]: In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of olive-extracted oils and commonly used vegetable oils are reported, including modified seed oils developed for frying uses. The influence of the degree of unsaturation and of the minor compounds with protective effect during frying are discussed, with special reference to tocopherols, other phenolic compounds, phytosterols and squalene. Results on comparative behavior of olive-extracted oils and other vegetable oils reflect that all olive-extracted oils show great stability to thermal oxidation and are highly suitable for frying, due to their high content of oleic acid, low content of polyunsaturated fatty acids and occurrence of minor components with antioxidant activity or protective effects. Among olive-extracted oils, the scarce information published on used frying pomace-olive oils is noted.
publishDate 2018
dc.date.none.fl_str_mv 2018
2019
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/192518
url http://hdl.handle.net/10261/192518
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-64234-R
https://doi.org/10.3989/gya.0219181
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv CSIC - Instituto de la Grasa (IG)
publisher.none.fl_str_mv CSIC - Instituto de la Grasa (IG)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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