Enhancement of sunflower oil stability during deep-frying using extracts from olive oil by-products and soy lecithin

Abstract

The potential application of olive mill wastewater (OMWW) and olive pomace (OP) extracts with lecithin (L) as antioxidants to enhance the stability of refined sunflower oil (SFO) during deep-frying (at 180 degrees C) was investigated. Changes in SFO during deep-frying conditions were evaluated according to some physical and chemical parameters. p-anisidine value (p-AV), conjugated dienes (CD), tocopherols, total polar compounds, free fatty acids (FFA), color (L*, a*, b*), viscosity and fatty acid composition were determined. According to the results, the addition of OMWW and OP extracts combined with lecithin inhibited lipid deterioration and retarded lipid oxidation. The oil containing extracts and/or lecithin showed a slight darkening as compared to the control. Profiles in the fatty acids were similar during deep-frying. The enrichment of SFO with OMWW and OP extracts is a beneficial application in the deep-frying oils and these extracts could be used with lecithin to retard lipid oxidation of oils during deep-frying.