Mehany Taha, González-Sáiz José M, Martínez Jorge, Pizarro Consuelo
Department of Chemistry, University of La Rioja, 26006 Logroño, Spain.
Foods. 2024 Dec 7;13(23):3953. doi: 10.3390/foods13233953.
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 deep-frying (D-F) process with numerous variables, i.e., frying time, frying temperature, and the addition of polyphenols enriched with HTyr. Results showed that most EVOO samples were stable under D-F at 170 °C for 3 h, with added polyphenols (∼650 mg/kg). Moreover, at these best values, the results stated that Arbequina, Picual, Royuella, Hojiblanca, Arbosana, and Manzanilla oils have low rancidity scores with values of 0, 1.7, 1.8, 2.3, 3.1, and 3.7, respectively, and stable/higher positive sensorial attributes, i.e., fruity, bitter, and pungent properties; however, olive oil 1° and olive oil 0.4° have high rancidity and low positive sensorial attributes. Notably, OFE helps maintain bitterness close to control in Picual, Koroneiki, Empeltre, and Arbosana oils. Furthermore, amongst the 19 tested sensory descriptors, only 8 descriptors-namely, fusty/muddy sediment, winey/vinegary/acid/sour, frostbitten olives (wet wood), rancid, fruity (green), fruity (ripe), bitter, and pungent-were successfully developed to allow characterization of the sensory quality of various olive oil categories under D-F. The present research confirmed that OFE may be used to provide stable EVOOs with higher positive sensorial qualities and lower defects and could be used as a natural antioxidant and promising strategy during the D-F process with EVOOs, not only for domestic practices but also at the industrial level.
特级初榨橄榄油（EVOO）是全球日常消费的主要食品之一，在地中海地区尤为如此，它具有独特的感官特性。本研究旨在确定添加了富含羟基酪醇（HTyr）及其来自橄榄果提取物（OFE）的衍生物的天然外源抗氧化剂的EVOO的最佳油炸条件，以保持其积极的感官特性，同时将其感官缺陷降至最低，特别是在高温过程中的酸败。在本研究中，一个经验丰富的评估小组评估了九个EVOO品种、0.4°橄榄油（混合初榨橄榄油（VOO）与精炼橄榄油（ROO））、奥鲁霍橄榄油和1°橄榄油（EVOO与ROO混合）的感官特性，并与两种葵花籽油进行了比较，采用深度油炸（D-F）工艺，涉及多个变量，即油炸时间、油炸温度以及添加富含HTyr的多酚。结果表明，大多数EVOO样品在170°C下进行3小时的D-F过程中是稳定的，添加了多酚（约650毫克/千克）。此外，在这些最佳值下，结果表明，阿贝基纳、皮夸尔、罗尤埃拉、霍吉布兰卡、阿尔博萨纳和曼萨尼亚油的酸败得分较低，分别为0、1.7、1.8、2.3、3.1和3.7，并且具有稳定/较高的积极感官特性，即果味、苦味和辛辣味；然而，1°橄榄油和0.4°橄榄油具有高酸败度和低积极感官特性。值得注意的是，OFE有助于使皮夸尔、科罗内基、恩佩尔特雷和阿尔博萨纳油的苦味接近对照水平。此外，在19个测试的感官描述词中，只有8个描述词——即发霉/泥泞沉淀物、葡萄酒味/醋味/酸味/酸、冻伤的橄榄（湿木头味）、酸败、果味（绿色）、果味（成熟）、苦味和辛辣味——被成功开发出来，以表征不同橄榄油类别在D-F过程中的感官质量。本研究证实，OFE可用于提供具有更高积极感官品质和更低缺陷的稳定EVOO，并且可以作为一种天然抗氧化剂以及在EVOO的D-F过程中一种有前景的策略，不仅适用于家庭实践，也适用于工业层面。
