ArticleFoods (Basel, Switzerland)2021
Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 26 citations in OpenAlex.
- Trial
- Potentially Toxic Elements in Virgin Vegetable Oils: Health risks, and Associations with Oil Quality and Bioactivity.Biological trace element research · 2026Article
- Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets.Foods (Basel, Switzerland) · 2025Article
- Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds.Food chemistry: X · 2025Article
- Depolymerization and Oxidation Events in Used Frying Oils Under Conditions Simulating Gastric Digestion.Foods (Basel, Switzerland) · 2025Article
- Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers.Foods (Basel, Switzerland) · 2024Article
- Properties and Characterization of Sunflower Seeds from Different Varieties of Edible and Oil Sunflower Seeds.Foods (Basel, Switzerland) · 2024Article
- Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.Foods (Basel, Switzerland) · 2024Article
- Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance.Foods (Basel, Switzerland) · 2023Article
- Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil.Foods (Basel, Switzerland) · 2023Article
- Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil.Foods (Basel, Switzerland) · 2022Article
- Olive Pomace Oil versus High Oleic Sunflower Oil and Sunflower Oil: A Comparative Study in Healthy and Cardiovascular Risk Humans.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers. Fried potatoes were analyzed for oil absorption and alteration, color, and evaluated in an acceptability test. Results for DF showed that all SOs reached 25% PC at the 9th frying operation (FO), whereas HOSOs did between the 17-18th FO and variable results were found for OPOs since initial levels of diacylglycerols were different. Rates of formation of PC or polymers were the lowest for OPOs, thus showing the best performance in DF. Specifically for PC, relative rates of formation were 1.00-1.11, 2.46-2.71 and 1.37-1.41 for OPOs, SOs and HOSOs respectively. In CF, OPOs and HOSOs behaved similarly and better than SOs, although none reached 25% PC after 40 FO. The good performance of OPOs can be attributed to the high monounsaturated-to-polyunsaturated ratio, in common with HOSOs, and the additional positive effect of minor compounds, especially β-sitosterol and squalene.
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