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

Yıl 2018, Cilt: 35 Sayı: 2, 152 - 163, 29.08.2018

Ayşe Burcu Atalay Ahmet Levent İnanç

https://doi.org/10.13002/jafag4376

Cited By: 1

Öz

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.

Anahtar Kelimeler

Frying, olive fruit, olive leaf, olive pomace, oxidative stability

Kaynakça

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