Enrichment of pan-frying refined oils with olive leaf phenolic-rich extract to extend the usage life

Refined olive and refined soybean oils (RSO) have been analyzed in order to evaluate their physicochemical behavior during potatoes pan‐frying. These refined oils exhibit significant variations in the physicochemical parameters when heated. A significant decrease (p

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Bibliographic Details
Published in:European journal of lipid science and technology 2013-12, Vol.115 (12), p.1443-1453
Main Authors: Zribi, Akram, Gargouri, Boutheina, Jabeur, Hazem, Rebaï, Ahmed, Abdelhedi, Ridha, Bouaziz, Mohamed
Format: Article
Language:English
Subjects:
Chemometric analysis
Fatty acids
Hydrolyzate olive leaf extract
Hydroxytyrosol
Pan-frying
Refined oils
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Description
Summary:Refined olive and refined soybean oils (RSO) have been analyzed in order to evaluate their physicochemical behavior during potatoes pan‐frying. These refined oils exhibit significant variations in the physicochemical parameters when heated. A significant decrease (p
ISSN:1438-7697
1438-9312
DOI:10.1002/ejlt.201300037