International Journal of Food Studies
Sign in
Issue image

More articles from Volume 7, Issue 1, 2018

Energy pattern and conservations of condiment produced from soybean (Glycine max)

Estimating the risk of phthalates exposure via tea consumption in general population

Food oral processing in humans: links between physiological parameters, release of flavour stimuli and flavour perception of food

Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

Optimization of osmotic dehydration of chestnut (Castanea sativa Mill.) slices using Response Surface Methodology

Citations

Crossref Logo

2

Crossref Logo

M.C. Murillo, A.B. García, T. Lafarga, M. Melgosa, R. Bermejo

(2022)

Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating

Grasas y Aceites, 73(2)

10.3989/gya.0104211
Crossref Logo

I. van der Wurff, R. Golsteijn, I. Stamhuis, A. Oenema, L. Lechner

(2025)

The association between Mediterranean diet, fruit and vegetable consumption, mental well-being, and quality of life in Dutch adults: a longitudinal study

European Journal of Nutrition, 64(5)

10.1007/s00394-025-03760-4

Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

Carlos A. Nogueira-de-Almeida Orcid logo ,
Carlos A. Nogueira-de-Almeida
View authors publications

Search this author on:

PubMed | Google Scholar
Geórgia A. De Castro
Geórgia A. De Castro
View authors publications

Search this author on:

PubMed | Google Scholar

Published: 01.12.2017.

Volume 7, Issue 1 (2018)

https://doi.org/10.7455/ijfs.v7i1.445

Abstract

The objectives were to evaluate the properties of refined (ROO) and extra-virgin olive oil (EVOO) in their natural state (fresh) and after heating, while comparing them with each other and with refined soybean (SBO) and refined sunflower seed oil (SFO). The methodology was designed to simulate, in controlled laboratory conditions, the home-frying process, while evaluating fatty acid profile (fatty acid methyl esters were separated by gas chromatography), concentration of phenolic compounds (Gallic acid dosage), antioxidant activity (DPPH), and production of polar compounds (thin layer chromatography) before and after heating to 200 oC for six minutes. It was observed that, before and after heating, SBO and SFO are rich in polyunsaturated fatty acids (FA) and ROO and EVOO are rich in monounsaturated FA. Fresh or heated, ROO and EVOO do not have trans FA, which are present in SBO and SFO, and increase in SBO after heating (+ 32.8%). The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.

References

1.
Allouche Y, Jiménez A, Gaforio JJ, Uceda M, Beltrán G. How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition. Journal of Agricultural and Food Chemistry. 2007;55(23):9646–54.
2.
Amati L, Campanella L, Dragone R, Nuccilli A, Tomassetti M, Vecchio S. New Investigation of the Isothermal Oxidation of Extra Virgin Olive Oil: Determination of Free Radicals, Total Polyphenols, Total Antioxidant Capacity, and Kinetic Data. Journal of Agricultural and Food Chemistry. 2008;56(18):8287–95.
3.
Official methods and recommended practices of the aocs. 2009;(6).
4.
Ballus C. Chemical characterization and antioxidant capacity of extra-virgin olive oils from brazil and other countries using electrophoretic, chromatographic and spectrometric techniques (Doctoral dissertation. 2014;
5.
Beauchamp RO, Andjelkovich DA, Kligerman AD, Morgan KT, Heck H d’A., Feron VJ. A critical review of the literature on acrolein toxicity. CRC Critical Reviews in Toxicology. 1985;14(4):309–80.

Citation

Copyright

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by
Scopus
DOAJ
Sherpa-Romero
Google Scholar
Crossref