Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils

[EN] Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with sunflower (SO), high-oleic sunflower (HOS...

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Authors: Holgado, Francisca, Martínez-Ávila, M., Ruiz Méndez, Mª Victoria, Márquez Ruiz, Gloria
Format: article
Status:Published version
Publication Date:2024
Country:España
Institution:Consejo Superior de Investigaciones Científicas (CSIC)
Repository:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/372196
Online Access:http://hdl.handle.net/10261/372196
Access Level:Open access
Keyword:Avocado oil
Frying
Aceite de aguacate
Aceite de giraso
Thermoxidation
Virgin olive oil
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spelling Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oilsComportamiento de aceites de aguacate virgen y refinados en fritura y en termoxidación simulando fritura, en com-paración con aceites de oliva y girasolHolgado, FranciscaMartínez-Ávila, M.Ruiz Méndez, Mª VictoriaMárquez Ruiz, GloriaAvocado oilFryingAceite de aguacateAceite de girasoThermoxidationVirgin olive oil[EN] Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with sunflower (SO), high-oleic sunflower (HOSO), and virg in olive (VOO) oils. Polar compounds, polymers and tocopherols were determined. For all oils, no significant differences in polymers levels were found after 10h thermoxidation and 9 discontinuous deep-frying operation. The most stable oils were HOSO, VAO, VOO and MRAO, all showing less than 20% polar compounds after 9 frying operations. Besides the stability conferred by the predominant monounsaturated fatty acids (oleic acid), the better frying performance shown by these four oils was attributed to the high content of tocopherols and DMPS in HOSO, and the presence of protective minor compounds in virgin oils (VAO and VOO) and MRAO.[ES] La estabilidad de los aceites de aguacate a temperaturas de fritura ha sido escasamente estudiada. En este trabajo se evaluó el comportamiento en fritura y en termoxidación de aceites de aguacate virgen (AAV), mínimamente refinado (AAMR) y refinado (AAR) en comparación con aceites de girasol (AG), girasol alto oleico (AGAO) y oliva virgen (AOV). Se analiza-ron compuestos polares, polímeros y tocoferoles. No se encontraron diferencias significativas en los niveles de polímeros tras 10 h de termoxidación y tras 9 frituras. Los aceites más estables fueron AGAO, AAV, AOV y AAMR, todos ellos con n iveles inferiores a 20% de compuestos polares tras 9 frituras. Además de la estabilidad conferida por los ácidos grasos monoinsaturados mayoritarios (ácido oleico), el mejor comportamiento en fritura mostrado se atribuye al alto contenido de tocoferoles y DMPS en AGAO, y a la presencia de compuestos menores protectores en los aceites vírgenes AAV y AO V, y AA.This work was funded in part by Junta de Andalucía (Spain) (Project P18-TP-616).Peer reviewedCSIC - Instituto de la Grasa (IG)Junta de AndalucíaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202420242024info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/372196reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3989/gya.0319241.2144Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3721962026-05-22T06:33:51Z
dc.title.none.fl_str_mv Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
Comportamiento de aceites de aguacate virgen y refinados en fritura y en termoxidación simulando fritura, en com-paración con aceites de oliva y girasol
title Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
spellingShingle Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
Holgado, Francisca
Avocado oil
Frying
Aceite de aguacate
Aceite de giraso
Thermoxidation
Virgin olive oil
title_short Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
title_full Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
title_fullStr Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
title_full_unstemmed Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
title_sort Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils
dc.creator.none.fl_str_mv Holgado, Francisca
Martínez-Ávila, M.
Ruiz Méndez, Mª Victoria
Márquez Ruiz, Gloria
author Holgado, Francisca
author_facet Holgado, Francisca
Martínez-Ávila, M.
Ruiz Méndez, Mª Victoria
Márquez Ruiz, Gloria
author_role author
author2 Martínez-Ávila, M.
Ruiz Méndez, Mª Victoria
Márquez Ruiz, Gloria
author2_role author
author
author
dc.contributor.none.fl_str_mv Junta de Andalucía
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Avocado oil
Frying
Aceite de aguacate
Aceite de giraso
Thermoxidation
Virgin olive oil
topic Avocado oil
Frying
Aceite de aguacate
Aceite de giraso
Thermoxidation
Virgin olive oil
description [EN] Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with sunflower (SO), high-oleic sunflower (HOSO), and virg in olive (VOO) oils. Polar compounds, polymers and tocopherols were determined. For all oils, no significant differences in polymers levels were found after 10h thermoxidation and 9 discontinuous deep-frying operation. The most stable oils were HOSO, VAO, VOO and MRAO, all showing less than 20% polar compounds after 9 frying operations. Besides the stability conferred by the predominant monounsaturated fatty acids (oleic acid), the better frying performance shown by these four oils was attributed to the high content of tocopherols and DMPS in HOSO, and the presence of protective minor compounds in virgin oils (VAO and VOO) and MRAO.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
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/10261/372196
url http://hdl.handle.net/10261/372196
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3989/gya.0319241.2144
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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
_version_ 1869409174215983104
score 15,811543

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