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Journals / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2018 / Cilt: 35 - Sayı: 2

Stability of Sunflower Oil Enriched with Olive Phenolics in Deep Frying Condition

AYŞE BURCU ATALAY
AHMET LEVENT İNANÇ
Pages
152–163
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The initial antioxidant activity capacities of all oils significantly reduced to respectively about 69%, 68%, 60% and 50% for the oil with olive leaf, olive fruit, olive pomace extract and control after final frying due to oxidation.

📌 3 Key Takeaways

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Objective & Hypothesis:Sunflower oil was enriched separately with olive fruit, olive leaf and olive pomace phenolic extracts for deep-frying.
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Key Findings & Data:Sets of 250 g of potatoes were fried discontinuously 7 times in 2 L of the enriched or non-enriched (control) sunflower oils at 180±5 °.
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Conclusion & Impact:The initial antioxidant activity capacities of all oils significantly reduced to respectively about 69%, 68%, 60% and 50% for the oil with olive leaf, olive fruit, olive pomace extract and control after final frying due to oxidation.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Frying · olive fruit · olive leaf

Abstract

Sunflower oil was enriched separately with olive fruit, olive leaf and olive pomace phenolic extracts for deep-frying. Sets of 250 g of potatoes were fried discontinuously 7 times in 2 L of the enriched or non-enriched (control) sunflower oils at 180±5 °. The total phenol contents (initially 200 mg kg-1 oil) in the oils decreased as increasing the frying number but it was not determined phenolic content in the frying oils after 5 frying processes. Free fatty acids and peroxide values significantly increased and the oil with olive fruit extract contained the lowest free fatty acids (0.99 %, as oleic acid) and peroxide value (37.11 meqO2 kg-1 oil) after 7 fryings. The initial antioxidant activity capacities of all oils significantly reduced to respectively about 69%, 68%, 60% and 50% for the oil with olive leaf, olive fruit, olive pomace extract and control after final frying due to oxidation.

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Cite This Article

ATALAY, A. B., İNANÇ, A. L. (2018). Stability of Sunflower Oil Enriched with Olive Phenolics in Deep Frying Condition. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 35 - Sayı: 2, 152–163. https://ajindex.com/articles/160412

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