Effect of an olive phenolic extract on the quality of vegetable oils during frying

• Published in: Food chemistry Vol. 176; pp. 184 - 192
• Main Authors: Esposto, S., Taticchi, A., Di Maio, I., Urbani, S., Veneziani, G., Selvaggini, R., Sordini, B., Servili, M.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2015
• Subjects: Cooking; Frying; Hot Temperature; Low-molecular-weight aldehydes; Oil thermal degradation; Olive Oil; Olive phenolic extract; Olive vegetation waters; Oxidation-Reduction; Phenolic compounds; Phenols - analysis; Plant Oils - chemistry; Polyphenols - analysis; Tocopherols; Tocopherols - analysis; Oil thermal degradation; Frying; Tocopherols; Phenolic compounds; Olive phenolic extract; Low-molecular-weight aldehydes; Olive vegetation waters

•A phenolic extract (PE) from an olive by-product was used to improve the performance of a frying oil.•PE in frying oil could preserve α-tocopherol against oxidation.•PE in frying oil allowed the reduction of negative volatiles emission.•Oxidative phenolic products might be used as markers of oil al...