Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying

This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 °C and 210 °C, over durations ranging from 3 to 48...

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Bibliographic Details
Main Authors: Taha Mehany, José M. González-Sáiz, Consuelo Pizarro
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
oxidation
deep frying stability
thermal degradation
natural antioxidants
bitterness
verbascoside
Online Access:https://www.mdpi.com/2304-8158/14/2/260
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