Evaluation of Extra Virgin Olive Oil Stability during Short and Long Term Heat Treatment in Comparison with Riviera Olive Oil

Abstract

Extra virgin olive oil (EVOO), the least processed type of olive oil, is considered one of the healthiest oils due to its high content of antioxidants and monounsaturated fatty acids. However, since it is believed that it should be consumed cold, this oil is not preferred for cooking and frying. In this study, the effects of short and long term heat treatment on the quality of EVOO in comparison with riviera olive oil (ROO), which is known as cooking type olive oil, were investigated using Attenuated Total Reflection-Fourier Transformation Infrared (ATR-FTIR) spectroscopy. Oil samples were heated in a fryer (180 oC) for 24 hours with 6 h periods daily and the samples taken from these oils at the end of the 1/2., 1st and 2nd h for short-term thermal effect and at the end of the 6th, 12th, 18th and 24th h for long-term effects were examined. The results showed that heat treatment caused a decrease in the amount of cis fatty acids and increases in the amounts of trans fatty acids and primary and secondary oxidation products in both oils. Most of these changes started later in EVOO than in ROO and occurred at lower rates during short-term heat treatment. It was observed that the changes in EVOO were larger than ROO in long-term heating. These results showed that EVOO is more resistant than ROO for short-term heat treatment and can be used as a healthier alternative in cooking and non-repetitive frying but it should not be preferred for long-term heat treatment. In addition, the results of this study showed that the oxidative stability of oils can be analyzed quickly by ATR-FTIR spectroscopy without the need for any pre-processing.

Keywords

• Extra virgin olive oil
• Riviera olive oil
• Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) Spectroscopy
• Oxidative stability
• Lipid oxidation

Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi

Abstract

Zeytinyağının en az işlem görmüş çeşidi olan natürel sızma zeytinyağı (NSZY), içerdiği yüksek miktardaki antioksidanlar ve tekli doymamış yağ asitleri nedeniyle en sağlıklı yağlardan birisi olarak kabul edilmektedir. Ancak soğuk tüketilmesi gerektiğine inanıldığı için, bu yağ yemeklerde ve kızartmalarda tercih edilmemektedir. Bu çalışmada, kısa ve uzun süreli ısıl işlemin NSZY’nin kalitesi üzerindeki etkileri, pişirme tipi zeytinyağı olarak bilinen riviera zeytinyağı (RZY) ile karşılaştırmalı olarak Azaltılmış Toplam Yansıma-Fourier Dönüşüm Kızılötesi (ATR-FTIR) spektroskopisi kullanılarak araştırılmıştır. Yağ örnekleri günlük 6 saatlik periyotlarla, 24 saat boyunca fritözde ısıtılmış (180 oC) ve bu yağlardan kısa süreli ısıl etki için 1/2., 1. ve 2. saatin sonunda, uzun süreli etki için 6., 12., 18. ve 24. saatin sonunda alınan örnekler incelenmiştir. Sonuçlar, her iki yağda da ısıl işlemin cis yağ asitlerinin miktarında azalmaya, trans yağ asitlerinin ve birincil ve ikincil oksidasyon ürünlerinin miktarında artışa sebep olduğunu göstermiştir. Bu değişikliklerin çoğu NSZY’de RZY’den daha geç başlamış ve kısa süreli ısıl işlem boyunca daha düşük boyutlarda ortaya çıkmıştır. Uzun süreli ısıtmada ise NSZY’de meydana gelen değişimlerin RZY’den daha büyük boyutlarda olduğu gözlenmiştir. Bu sonuçlar kısa süreli ısıl işlem için NSZY’nin RZY’den daha dayanıklı olduğunu ve yemeklerde ve tekrarlı olmayan kızartmalarda daha sağlıklı bir alternatif olarak kullanılabileceğini ancak uzun süreli ısıl işlemler için tercih edilmemesi gerektiğini göstermiştir. Ayrıca bu çalışmanın sonuçları, yağların oksidatif stabilitesinin ATR-FTIR spektroskopisi ile herhangi bir ön işleme gerek duyulmaksızın hızlı bir şekilde analiz edilebileceğini göstermiştir.

Keywords

• Natürel sızma zeytinyağı
• Riviera zeytinyağı
• Azaltılmış Toplam Yansıma-Fourier Dönüşüm Kızılötesi (ATR-FTIR) spektroskopisi
• Oksidatif stabilite
• Lipit oksidasyonu

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