Quality parameters during deep frying of avocado oil and extra-virgin olive oil
Main Article Content
Keywords
avocado oil, olive oil, frying process, thermal stability, polar compounds, total phenols
Abstract
Avocado oil has a good thermal stability. However, there is a lack of knowledge about the behavior when hydrolysis is involved with oxidation processes. This study demonstrated potential for deep frying process of avocado oil. The behavior of cold-pressed olive oil and avocado oil in a domestic frying process with natural potatoes was studied. Both oils were subjected to successive frying cycles and the following chemical properties were analyzed: degree of acidity, peroxide value, p-anisidine value, total oxidation (TOTOX) value, polar compounds, total phenolic content, Fourier-transform infrared spectra with attenuated total reflectance, and fatty acid profile. A gradual increase was observed in the degree of acidity, p-anisidine, TOTOX, polar compounds but a decrease in total phenolic content during deep-frying period for both oils. It was determined that avocado oil and olive oil take 10 and 13 days of frying cycles, respectively, to reach the limit value of 25% for polar compounds. It was demonstrated that both vegetable oils are suitable for domestic frying processes, enduring a high number of deep-frying cycles before reaching the limit of polar compounds established by health regulations, despite the generation of oxidation and hydrolysis processes.
References
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Flores, M., Saravia, C., Vergara, C.E., Avila, F., Valdés, H., and Ortiz-Viedma, J., 2019. Avocado oil: characteristics, properties, and applications. Molecules 24: 2172. 10.3390/molecules24112172
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Forero-Doria, O., Flores-García, M., Vergara, C., and Guzmán, L., 2017. Thermal analysis and antioxidant activity of oil extracted from pulp of ripe avocados. Journal of Thermal Analysis and Calorimetry 130: 959–966. 10.1007/s10973-017-6488-9
Gómez-Alonso, S., Salvador, M.D., and Fregapane, G., 2002. Phenolic compounds profile of cornicabra virgin olive oil. Journal of Agricultural and Food Chemistry 50: 6812–6817. 10.1021/jf0205211
Gu, L.B., Zhang, G.J., Du, L., Du, J., Qi, K., Zhu, X.L., Zhang, X.Y., and Jiang, Z.H., 2019. Comparative study on the extraction of Xanthocerassorbifolia bunge (yellow horn) seed oil using subcritical n-butane, supercritical CO2, and the soxhlet method. Food Science and Technology (LWT) 111: 548–554. 10.1016/j.lwt.2019.05.078
Han, J., Sun, R., Zeng, X., Zhang, J., Xing, R., Sun, C., and Chen, Y., 2020. Rapid classification and quantification of camellia (Camellia oleifera Abel.) oil blended with rapeseed oil using FTIR-ATR spectroscopy. Molecules 25: 2036. 10.3390/molecules25092036
He, J.H., Lin, D., Lin, S.Z., Wu, X.H., Lin, S.H., and Chen, X.J., 2023. Quality comparison of camellia (Camellia oleifera C. Abel) seed oil with different extraction methods. International Food Research Journal 30: 182–192. 10.47836/ifrj.30.1.15
Holgado, F., Ruiz-Méndez, M.V., Velasco, J., and Márquez-Ruiz, G., 2021. Performance of olive-pomace oils in discontinuous and continuous frying. Comparative behavior with sunflower oils and high-oleic sunflower oils. Foods 10: 3081. 10.3390/foods10123081
Hurtado-Fernández, E., Carrasco-Pancorbo, A., and Fernández-Gutiérrez, A., 2011. Profiling LC-DAD-ESI-TOF MS method for the determination of phenolic metabolites from avocado (Persea americana). Journal of Agricultural and Food Chemistry 59: 2255–2267. 10.1021/jf104276a
Jemai, H., Bouaziz, M., and Sayadi, S., 2009. Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening. Journal of Agricultural and Food Chemistry 57: 2961–2968. 10.1021/jf8034176
Kapoor, B., Kapoor, D., Gautam, S., Singh, R., and Bhardwaj, S., 2021. Dietary polyunsaturated fatty acids (PUFAs): uses and potential health benefits. Current Nutrition Reports 10: 232–242. 10.1007/s13668-021-00363-3
Kosińska, A., Karamać, M., Estrella, I., Hernández, T., Bartolomé, B., and Dykes, G.A., 2012. Phenolic compound profiles and antioxidant capacity of Persea americana Mill. peels and seeds of two varieties. Journal of Agricultural and Food Chemistry 60: 4613–4619. 10.1021/jf300090p
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Li, X., Wu, G., Yang, F., Meng, L., Huang, J., Zhang, H., Jin, Q., and Wang, X., 2018. Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying. Food Chemistry 272: 12–17. 10.1016/j.foodchem.2018.08.023
Liu, C., Wang, N., Wu, D., Wang, L., Zhu, X., and Yu, D., 2024. The effect of the fatty acid composition of fried oil on the oil-absorbing capacity of tofu puffs. Food Science and Technology (LWT) 203: 116406. 10.1016/j.lwt.2024.116406
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