Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

  1. Olivero-David, R.
  2. Mena, C.
  3. Sánchez-Muniz, F. J.
  4. Pérez-Jiménez, M. Á.
  5. Holgado, F.
  6. Bastida, S.
  7. Velasco, J.
Revue:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Année de publication: 2017

Volumen: 68

Número: 4

Type: Article

DOI: 10.3989/GYA.0666171 DIALNET GOOGLE SCHOLAR lock_openAccès ouvert editor

D'autres publications dans: Grasas y aceites

Résumé

En el presente trabajo se evalúa el comportamiento de fritura de dos aceites de oliva virgen (VOO) obtenidos de aceitunas de la variedad Cornicabra con diferentes índices de maduración, 2,08 para VOO1 y 4,13 para VOO2. A lo largo de 40 operaciones de fritura con patatas se determinaron las alteraciones térmicas, oxidativas e hidrolíticas de los aceites. Los aceites iniciales presentaron composiciones de ácidos grasos e índices de estabilidad oxidativa determinados en Rancimat similares entre sí. Sin embargo, las cantidades de fenoles totales y tocoferol fueron más altas para VOO1. Los aceites mostraron una eficacia en fritura elevada y similar. No se encontraron diferencias significativas en los niveles de compuestos polares (PC) durante la fritura entre los dos aceites. Por tanto, la estabilidad en condiciones de fritura de los dos aceites Cornicabra no parece estar relacionada con el estado de maduración de las aceitunas. El límite de degradación de 25% de PC establecido en diferentes países se calculó por extrapolación de resultados, alcanzándose éste a las 55 operaciones de fritura para los dos aceites. Debido a que la toxicidad está relacionada con los niveles de compuestos formados, el uso en fritura de aceites de oliva virgen de la variedad Cornicabra es altamente recomendado.

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