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Abstract


Thermal stability of sunflower oil with olive phenolics under deep-frying condition
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 °C. 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% oleic acid) and peroxide value (37.11 meqO2 kg-1) 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.

Keywords
frying, olive fruit, olive leaf, olive pomace, oxidative stability


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