Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives.

ABSTRACT: Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. This study aims to determine the best frying conditions of EVOO supplemented with natural exogenous antioxidants enriched in hydroxytyrosol (HTyr) and its derivatives from olive fruit extract (OFE) to conserve its positive sensorial attributes while minimizing its sensorial defects, in particular, rancidity under high thermal processes. In this study, an experienced panel assessed the sensory attributes of nine EVOO varieties, olive oil 0.4° (mixed virgin olive oil (VOO) with refined olive oil (ROO)), Orujo olive oil, and olive oil 1° (EVOO mixed with ROO), compared with two sunflower oil types, performed using a d

SUBMITTER: Mehany T 

PROVIDER: S-EPMC11641459 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature