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Olive oil stability under deep-frying conditions.

Susana Casal1, Ricardo Malheiro, Artur Sendas

  • 1REQUIMTE/Serviço de Bromatologia, Faculdade de Farmácia da Universidade do Porto, Rua Aníbal Cunha 164, 4050-047 Porto, Portugal.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
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PubMed
Summary

Olive oil, across commercial categories, demonstrates superior resistance to domestic frying compared to vegetable oil blends. Its natural antioxidants contribute to stability, making it a robust choice for cooking applications.

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Area of Science:

  • Food Science
  • Agricultural Chemistry
  • Nutritional Science

Background:

  • Domestic frying involves high temperatures that can degrade cooking oils.
  • The stability of different edible oils under thermal stress is crucial for food safety and quality.
  • Olive oil is a popular cooking fat, but its performance during prolonged frying requires detailed investigation.

Purpose of the Study:

  • To evaluate the suitability of various commercial olive oil categories for domestic frying.
  • To compare the oxidative and hydrolytic stability of olive oils against a commercial vegetable oil blend.
  • To identify key chemical parameters influencing oil performance during repeated frying cycles.

Main Methods:

  • Samples of extra-virgin, "olive oil" category, and "Cobrançosa" olive oils were subjected to repeated domestic frying cycles.
  • Oils were analyzed every 3 hours for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene, and total phenols.
  • Frying continued until total polar compounds reached the legal limit of 25%.

Main Results:

  • All tested olive oils exhibited greater frying stability (24–27 hours) than the commercial vegetable oil blend (15 hours).
  • Extra-virgin Protected Designation of Origin (PDO) olive oil showed the lowest oxidation and hydrolysis levels, with higher antioxidant compound levels.
  • Despite higher initial vitamin E content, the vegetable oil blend was significantly more susceptible to oxidation than all olive oil types.

Conclusions:

  • Olive oil, irrespective of commercial category, is highly resistant to domestic frying conditions.
  • The concentration of natural antioxidants in olive oil is a key determinant of its stability during frying.
  • Blending different olive cultivars may be important for consistent performance, as seen with "Cobrançosa" oils.