Enhancement of sunflower oil stability during deep-frying using extracts from olive oil by-products and soy lecithin

Günal-Köroğlu D., . and Turan S., . and Kiralan M., . and Ramadan M. F., . Enhancement of sunflower oil stability during deep-frying using extracts from olive oil by-products and soy lecithin. pp. 1269-1277. ISSN 2231-7546

The potential application of olive mill wastewater (OMWW) and olive pomace (OP) extracts with lecithin (L) as antioxidants to enhance the stability of refined sunflower oil (SFO) during deep-frying (at 180C) was investigated. Changes in SFO during deep-frying conditions were evaluated according to some physical and chemical parameters. p-anisidine value (p-AV) conjugated dienes (CD) tocopherols total polar compounds free fatty acids (FFA) color (L a b) viscosity and fatty acid composition were determined. According to the results the addition of OMWW and OP extracts combined with lecithin inhibited lipid deterioration and retarded lipid oxidation. The oil containing extracts and/or lecithin showed a slight darkening as compared to the control. Profiles in the fatty acids were similar during deep-frying. The enrichment of SFO with OMWW and OP extracts is a beneficial application in the deep-frying oils and these extracts could be used with lecithin to retard lipid oxidation of oils during deepfrying.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(04)%202019/17%20-...

Abstract

The potential application of olive mill wastewater (OMWW) and olive pomace (OP) extracts with lecithin (L) as antioxidants to enhance the stability of refined sunflower oil (SFO) during deep-frying (at 180C) was investigated. Changes in SFO during deep-frying conditions were evaluated according to some physical and chemical parameters. p-anisidine value (p-AV) conjugated dienes (CD) tocopherols total polar compounds free fatty acids (FFA) color (L a b) viscosity and fatty acid composition were determined. According to the results the addition of OMWW and OP extracts combined with lecithin inhibited lipid deterioration and retarded lipid oxidation. The oil containing extracts and/or lecithin showed a slight darkening as compared to the control. Profiles in the fatty acids were similar during deep-frying. The enrichment of SFO with OMWW and OP extracts is a beneficial application in the deep-frying oils and these extracts could be used with lecithin to retard lipid oxidation of oils during deepfrying.

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Item Type:	Article
AGROVOC Term:	Sunflower oil
AGROVOC Term:	Vegetable oils
AGROVOC Term:	Stability
AGROVOC Term:	Frying
AGROVOC Term:	Olive oil
AGROVOC Term:	Milling byproducts
AGROVOC Term:	Wastewater
AGROVOC Term:	Soy beans
AGROVOC Term:	Lecithins
AGROVOC Term:	Extracts
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8513

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