Effect of potato presence on the degradation of extra virgin olive oil during frying

Kalogianni, Eleni, Karastogiannidou, Calliope and Karapantsios, Thodoris (2010) Effect of potato presence on the degradation of extra virgin olive oil during frying. International Journal of Food Science & Technology, 45 (4). pp. 765-775. ISSN 09505423

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Official URL: http://dx.doi.org/10.1111/j.1365-2621.2010.02188.x

Abstract

This work investigates the effect of potato presence on the degradation of extra virgin olive oil (EVOO) during repeated frying. For this reason the performance of EVOO during frying was compared with its performance during heating at frying temperatures. In order to make meaningful comparisons the temperature profiles obtained during the frying experiments were replicated during the heating experiments by means of a high energy exchange rate cooling ⁄ heating system. The effects of potato-to-oil ratio (1 ⁄ 7 and 1 ⁄ 35 kgpotatoes ⁄Loil) and number (N) of batches (N = 0, 1, 0, 20, 30, 40) were examined. EVOO was analysed using high performance size exclusion chromatography (HPSEC). It was found that polymerisation products increased linearly during frying and heating and that they were not affected by potatoes presence at low ratio.
The effect of potato presence became statistically significant (yet not remarkable) at the high ratio.
Decomposition products increased during frying whereas they decreased during heating.

Item Type: Article
Uncontrolled Keywords: Decomposition, extra virgin olive oil, frying, frying load, heating, HPSEC, polymerisation, potatoes, potato-to-oil ratio, temperature profile
Subjects: D600 Food and Beverage studies
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Kalliopi Karastogiannidou
Date Deposited: 16 Apr 2013 13:54
Last Modified: 10 Aug 2015 11:42
URI: http://nrl.northumbria.ac.uk/id/eprint/12231

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