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D. Zyzak, R. Sanders, M. Stojanovic, B. Tallmadge, L. Eberhart, D. Ewald, C. Gruber, T. R. Morsch, M. A. Strothers, G. P. Rizzi and M. D. Villagran, “Acrylamide Formation Mechanism in Heated Foods,” Journal of Agricultural and Food Chemistry, Vol. 51, 2003, pp. 4782-4787. doi:10.1021/jf034180i

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• TITLE: Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

  AUTHORS: R. Romano, N. Manzo, L. Le Grottaglie, A. Fiore, V. Fogliano

  KEYWORDS: Biophenols; High Oleic Oil; Deep Fat Frying; Olive Mill Waste Water

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9A, August 30, 2013

  ABSTRACT: Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.