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Phenol Loss in Heating of Extra Virgin Olive Oil is Dependent on Temperature, Time, and Cooking Conditions
Author(s) -
Flynn Mary,
Wang Selina
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.924.1
Subject(s) - hydroxytyrosol , chemistry , phenol , phenols , food science , olive oil , stove , polyphenol , organic chemistry , antioxidant , waste management , engineering
Objective The currently available studies that assess the effect of heat on extra virgin olive oil utilize cooking temperatures and times that would exceed normal home‐cooking conditions. We tested the effect of temperatures and cooking conditions reflective of home‐cooking on the content of total phenols, and individual phenols (e.g. oleocanthal, α‐tocopherol and hydroxytyrosol) in olive oils with a range of total phenol content. Methods: olive oil with low (140 mg/kg), medium (300 mg/kg), and high (450 mg/kg) total phenol content was heated to 121°C and 180 °C on a stovetop for 10 minutes and baked in an oven for 30 minutes at 204 °C. After cooling, the oils were analyzed and some of the results are summarized in the table below.10 mins @121°C (stove top) 10 mins @180°C (stove top) 30 mins @ 204°C (oven)Phenol content (mg/kg) Total phenol loss (%) Oleocanthal loss (%) Total phenol loss (%) Oleocanthal loss (%) Total phenol loss (%) Oleocanthal loss (%)Low (140) 2 21 58 53 27 38 Med. (300) 11 3 71 14 44 9 High (450) 41 18 79 35 44 32Conclusions Loss of total phenol content in extra virgin olive oil is lower for stove top cooking at common home cooking temperatures (121°C) and for baking (204°C) compared to frying temperature (180°C). Air exposure during the frying process may be responsible for the higher losses when compared with baking. Oleocanthal, an anti‐inflammatory compound, is relatively heat resistant. Future experiments should test the effects of heating the oils with food.