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Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil

2014Journal article Open access
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dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorAntunes, Maria Dulce
dc.contributor.authorRohaim, A.
dc.contributor.authorFigueiredo, A. C.
dc.contributor.authorPedro, L. G.
dc.contributor.authorBarroso, J. G.
dc.date.accessioned2015-06-15T14:53:38Z
dc.date.available2015-06-15T14:53:38Z
dc.date.issued2014
dc.description.abstractThe stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T. capitata oil or without it, heating at 180°C for 20 min, or frying 100 g cow steak at the same temperature and for the same period of time. In all assays, acid, peroxide, and p-anisidine values were followed over time. The fatty acid profile was estimated before heating or frying as well as at the end of the experiment. The results showed that the type of fat as well as the type of treatment (frying or heating) was determinant for the acid, peroxide, and p-anisidine values found. The presence of the essential oil also demonstrated to affect those values depending on the type of the oil as well as on the type of the treatment (frying or heating). In contrast, the fatty acid profile did not change greatly.
dc.identifier.issn1212-1800
dc.identifier.otherAUT: MGM00322; MAN00114;
dc.identifier.urihttp://hdl.handle.net/10400.1/6371
dc.language.isoeng
dc.peerreviewedyes
dc.publisherCzech Academy of Agricultural Sciences
dc.relation.isbasedonP-009-6DN
dc.titleStability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage108
oaire.citation.startPage102
oaire.citation.titleCzech Journal of Food Sciences
oaire.citation.volume32
person.familyNameMiguel
person.familyNameAntunes
person.givenNameMaria da Graça
person.givenNameMaria Dulce
person.identifier177556
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id7102645075
rcaap.rightsopenAccess
rcaap.typearticle
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication.latestForDiscovery2507350f-9e60-4d4a-a096-53e58d93549c

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