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Journal of Food Measurement and Characterization

, Volume 13, Issue 3, pp 1831–1838 | Cite as

Frying stability time of olive oils estimated from the oxidative stability index

  • Fatemeh Habibi-Nodeh
  • Reza FarhooshEmail author
  • Ali Sharif
Original Paper
  • 37 Downloads

Abstract

Six refined olive oil samples were characterized to have wide ranges of compositional indicators (the ratio between monounsaturated and polyunsaturated fatty acids = 3.9–9.6; peroxide value = 1.3–7.0 meq/kg; acid value = 0.4–0.6 mg/g; total tocopherols = 150–459 mg/kg; total phenolics = 11–39 mg/kg). Oxidative stability index (OSI) and frying stability time (the time required to reach a total polar compounds, TPC, of 25%, a conjugated diene value, CDV, of 25 mmol/l, and a carbonyl value, CV, of 47 µmol/g) of the olive oils were monitored under two thermal (Rancimat at 110–140 °C) and frying (at 180 °C) processes, respectively. The values of OSI ranged from 7.1 to 16.9 h at 110 °C, which significantly decreased to 0.9–1.9 h at 140 °C. Frying stability times were calculated to be 38.3–56.6 h, 25.6–64.1 h, and 32.4–55.3 h in terms of TPC, CDV, and CV, respectively. The greatest correlations (R2 ≥ 0.97) were obtained between the OSI at 110 °C and the frying stability times. The CV-based frying stability times provided the highest correlations at all temperatures used in the thermal process.

Keywords

Frying Olive oil Oxidative stability Rancimat Thermal process 

Notes

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Fatemeh Habibi-Nodeh
    • 1
  • Reza Farhoosh
    • 1
    Email author
  • Ali Sharif
    • 1
  1. 1.Department of Food Science and Technology, Faculty of AgricultureFerdowsi University of MashhadMashhadIran

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