Mehany Taha, González-Sáiz José M, Pizarro Consuelo
Department of Chemistry, University of La Rioja, 26006 Logroño, Spain.
Foods. 2025 Jun 13;14(12):2085. doi: 10.3390/foods14122085.
This study investigates the impact of hydroxytyrosol (HTyr) supplementation on the fatty acid profiles and oxidative stability of various extra virgin olive oil (EVOO) cultivars and other edible oils during prolonged deep-frying. EVOO cultivars including Picual, Cornicabra, Empeltre, Arbequina, Hojiblanca, Manzanilla, Royuela, Koroneiki, and Arbosana were analyzed alongside two sunflower oils and three refined olive oils under thermal stress at 170-210 °C for 3-6 h. HTyr consistently preserved monounsaturated fatty acids (MUFAs), particularly oleic acid (C18:1), while significantly reducing the degradation of polyunsaturated (PUFAs) and saturated fatty acids (SFAs) ( < 0.05) in many oil samples; for example, in olive oil °1, TMUFAs in Exp 1 revealed 7.28%, while in Exp 5 (with HTyr), TMUFAs increased to 7.47%. In olive oil °0.4, TMUFAs increased from 8.52% in Exp 1 to 9.17% in Exp 5. Additionally, In EVOO cv. Picual, total SFAs increased slightly, from 16.58% in Exp 1 to 16.96%, in Exp 5. Notably, total MUFA content (TMUFAs) was best preserved in Manzanilla (81.92%), followed by Hojiblanca (78.52%), Empeltre (78.09%), olive oil 1° (78.20%), Koroneiki (77.60%), and Arbosana (77.01%) ( < 0.05), indicating strong oxidative resistance. In Arbequina and Royuela oils, oleic acid retention also exceeded 76% after deep-frying. HTyr helped maintain fatty acid profiles within EU regulatory limits across most cultivars, despite minor exceedances in specific SFAs, such as lignoceric acid (C24:0), likely due to varietal traits or harvest timing. Principal component analysis (PCA) revealed distinct clustering patterns: sunflower oils grouped around linoleic acid (C18:2), reflecting high PUFA content, while olive oils clustered near oleic and palmitic acids. Cultivars such as Picual, Empeltre, Manzanilla, and Royuela showed unique associations with lignoceric acid, supporting the use of fatty acid profiles as cultivar-specific markers. HTyr supplementation enhanced oxidative stability and quality retention across oil types in terms of fatty acids profile, corroborating previous findings on the resilience of polyphenol-rich EVOOs under thermal stress. Furthermore, fatty acid composition varied significantly according to cultivar, HTyr, and deep-frying ( < 0.05), highlighting the complexity of oil quality determinants. This study supports the application of HTyr as a natural antioxidant to improve thermal stability and nutritional quality, not only in olive oils but also in other edible oils. These findings promote sustainable practices aligned with circular economy principles and advance the understanding of fatty acid dynamics during deep-frying. HTyr-enriched oils present promising potential in both culinary and industrial contexts.
本研究调查了补充羟基酪醇（HTyr）对各种特级初榨橄榄油（EVOO）品种以及其他食用油在长时间深度油炸过程中脂肪酸谱和氧化稳定性的影响。在170 - 210°C的热应激条件下，对包括皮夸尔（Picual）、科尔尼卡布拉（Cornicabra）、恩佩尔特雷（Empeltre）、阿贝基纳（Arbequina）、霍吉布兰卡（Hojiblanca）、曼萨尼拉（Manzanilla）、罗伊uela、科罗内基（Koroneiki）和阿尔博萨纳（Arbosana）在内的EVOO品种，以及两种葵花籽油和三种精炼橄榄油进行了3 - 6小时的分析。HTyr始终能保留单不饱和脂肪酸（MUFA），尤其是油酸（C18:1），同时在许多油样中显著降低多不饱和脂肪酸（PUFA）和饱和脂肪酸（SFA）的降解（<0.05）；例如，在橄榄油°1中，实验1的总单不饱和脂肪酸（TMUFA）为7.28%，而在实验5（添加HTyr）中，TMUFA增加到7.47%。在橄榄油°0.4中，TMUFA从实验1的8.52%增加到实验5的9.17%。此外，在皮夸尔EVOO品种中，总饱和脂肪酸略有增加，从实验1的16.58%增加到实验5的16.96%。值得注意的是，总单不饱和脂肪酸含量（TMUFA）在曼萨尼拉（81.92%）中保存得最好，其次是霍吉布兰卡（78.52%）、恩佩尔特雷（78.09%）、橄榄油1°（78.20%）、科罗内基（77.60%）和阿尔博萨纳（77.
