Evaluation of Extra Virgin Olive Oil Stability during Short and Long Term Heat Treatment in Comparison with Riviera Olive Oil

Yıl 2022, Cilt: 10 Sayı: 3, 1615 - 1630, 31.07.2022

Gülgün Çakmak Arslan

https://doi.org/10.29130/dubited.1110616

Cited By: 1

Öz

Extra virgin olive oil (EVOO), the least processed type of olive oil, is considered one of the healthiest oils due to its high content of antioxidants and monounsaturated fatty acids. However, since it is believed that it should be consumed cold, this oil is not preferred for cooking and frying. In this study, the effects of short and long term heat treatment on the quality of EVOO in comparison with riviera olive oil (ROO), which is known as cooking type olive oil, were investigated using Attenuated Total Reflection-Fourier Transformation Infrared (ATR-FTIR) spectroscopy. Oil samples were heated in a fryer (180 oC) for 24 hours with 6 h periods daily and the samples taken from these oils at the end of the 1/2., 1st and 2nd h for short-term thermal effect and at the end of the 6th, 12th, 18th and 24th h for long-term effects were examined. The results showed that heat treatment caused a decrease in the amount of cis fatty acids and increases in the amounts of trans fatty acids and primary and secondary oxidation products in both oils. Most of these changes started later in EVOO than in ROO and occurred at lower rates during short-term heat treatment. It was observed that the changes in EVOO were larger than ROO in long-term heating. These results showed that EVOO is more resistant than ROO for short-term heat treatment and can be used as a healthier alternative in cooking and non-repetitive frying but it should not be preferred for long-term heat treatment. In addition, the results of this study showed that the oxidative stability of oils can be analyzed quickly by ATR-FTIR spectroscopy without the need for any pre-processing.

Anahtar Kelimeler

Extra virgin olive oil, Riviera olive oil, Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) Spectroscopy, Oxidative stability, Lipid oxidation

Natürel Sızma Zeytinyağının Kısa ve Uzun Süreli Isıl İşlem Sırasındaki Stabilitesinin Riviera Zeytinyağı ile Karşılaştırmalı Olarak Değerlendirilmesi

Öz

Zeytinyağının en az işlem görmüş çeşidi olan natürel sızma zeytinyağı (NSZY), içerdiği yüksek miktardaki antioksidanlar ve tekli doymamış yağ asitleri nedeniyle en sağlıklı yağlardan birisi olarak kabul edilmektedir. Ancak soğuk tüketilmesi gerektiğine inanıldığı için, bu yağ yemeklerde ve kızartmalarda tercih edilmemektedir. Bu çalışmada, kısa ve uzun süreli ısıl işlemin NSZY’nin kalitesi üzerindeki etkileri, pişirme tipi zeytinyağı olarak bilinen riviera zeytinyağı (RZY) ile karşılaştırmalı olarak Azaltılmış Toplam Yansıma-Fourier Dönüşüm Kızılötesi (ATR-FTIR) spektroskopisi kullanılarak araştırılmıştır. Yağ örnekleri günlük 6 saatlik periyotlarla, 24 saat boyunca fritözde ısıtılmış (180 oC) ve bu yağlardan kısa süreli ısıl etki için 1/2., 1. ve 2. saatin sonunda, uzun süreli etki için 6., 12., 18. ve 24. saatin sonunda alınan örnekler incelenmiştir. Sonuçlar, her iki yağda da ısıl işlemin cis yağ asitlerinin miktarında azalmaya, trans yağ asitlerinin ve birincil ve ikincil oksidasyon ürünlerinin miktarında artışa sebep olduğunu göstermiştir. Bu değişikliklerin çoğu NSZY’de RZY’den daha geç başlamış ve kısa süreli ısıl işlem boyunca daha düşük boyutlarda ortaya çıkmıştır. Uzun süreli ısıtmada ise NSZY’de meydana gelen değişimlerin RZY’den daha büyük boyutlarda olduğu gözlenmiştir. Bu sonuçlar kısa süreli ısıl işlem için NSZY’nin RZY’den daha dayanıklı olduğunu ve yemeklerde ve tekrarlı olmayan kızartmalarda daha sağlıklı bir alternatif olarak kullanılabileceğini ancak uzun süreli ısıl işlemler için tercih edilmemesi gerektiğini göstermiştir. Ayrıca bu çalışmanın sonuçları, yağların oksidatif stabilitesinin ATR-FTIR spektroskopisi ile herhangi bir ön işleme gerek duyulmaksızın hızlı bir şekilde analiz edilebileceğini göstermiştir.

Anahtar Kelimeler

Natürel sızma zeytinyağı, Riviera zeytinyağı, Azaltılmış Toplam Yansıma-Fourier Dönüşüm Kızılötesi (ATR-FTIR) spektroskopisi, Oksidatif stabilite, Lipit oksidasyonu

Kaynakça

• [1] A. K. Kiritsakis, "Flavor components of olive oil-A review," Journal of the American Oil Chemists' Society, vol. 75, no. 6, pp. 673-681, 1998.
• [2] F. Visioli and C. Galli, "Olive oil phenols and their potential effects on human health," Journal of Agricultural and Food Chemistry, vol. 46, no. 10, pp. 4292-4296, 1998.
• [3] G. Türk, Taccer Caba, Z. , Çakmak, B. & Özpınar, H. , "Evaluation of Turkish olive oil quality: some quality characteristics and Turkish food codex," International Journal of Food Engineering Research, vol. 2, no. 2, pp. 1-17, 2016.
• [4] E. Borello and V. Domenici, "Determination of pigments in virgin and extra-virgin olive oils: a comparison between two near uv-vis spectroscopic techniques," (in eng), Foods, vol. 8, no. 1, Jan 7 2019.
• [5] L. Schwingshackl and G. Hoffmann, "Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies," (in eng), Lipids Health Dis, vol. 13, p. 154, Oct 1 2014.
• [6] G. Zong et al., "Monounsaturated fats from plant and animal sources in relation to risk of coronary heart disease among US men and women," (in eng), Am J Clin Nutr, vol. 107, no. 3, pp. 445-453, Mar 1 2018.
• [7] T. Psaltopoulou, R. I. Kosti, D. Haidopoulos, M. Dimopoulos, and D. B. Panagiotakos, "Olive oil intake is inversely related to cancer prevalence: a systematic review and a meta-analysis of 13,800 patients and 23,340 controls in 19 observational studies," (in eng), Lipids Health Dis, vol. 10, p. 127, Jul 30 2011.
• [8] H. Qosa et al., "Extra-virgin olive oil attenuates amyloid-β and tau pathologies in the brains of TgSwDI mice," The Journal of Nutritional Biochemistry, vol. 26, no. 12, pp. 1479-1490, 2015.
• [9] M. Massaro et al., "Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence," (in eng), Nutrients, vol. 12, no. 6, 2020.
• [10] M. A. Carluccio, M. Massaro, E. Scoditti, and R. De Caterina, "Vasculoprotective potential of olive oil components," (in eng), Mol Nutr Food Res, vol. 51, no. 10, pp. 1225-34, 2007.
• [11] T. Wongwarawipat, N. Papageorgiou, D. Bertsias, G. Siasos, and D. Tousoulis, "Olive oil-related anti-inflammatory effects on atherosclerosis: potential clinical implications," (in eng), Endocr Metab Immune Disord Drug Targets, vol. 18, no. 1, pp. 51-62, 2018.
• [12] Á. Hernáez et al., "Olive oil polyphenols decrease ldl concentrations and ldl atherogenicity in men in a randomized controlled trial," (in eng), J Nutr, vol. 145, no. 8, pp. 1692-7, 2015.
• [13] A. Mehmood, M. Usman, P. Patil, L. Zhao, and C. Wang, "A review on management of cardiovascular diseases by olive polyphenols," Food Science & Nutrition, vol. 8, no. 9, pp. 4639-4655, 2020.
• [14] A. Machowetz et al., "Effect of olive oils on biomarkers of oxidative DNA stress in Northern and Southern Europeans," (in eng), Faseb j, vol. 21, no. 1, pp. 45-52, 2007.
• [15] H. K. Türkoğlu, Z. , "Nizip ve çevresinde satişa sunulan zeytinyaği örneklerinin bazı özellikleri," Harran Tarım ve Gıda Bilimleri Dergisi, vol. 16, no. 3, pp. 1-8, 2014.
• [16] P. Lucci, V. Bertoz, D. Pacetti, S. Moret, and L. Conte, "Effect of the refining process on total hydroxytyrosol, tyrosol, and tocopherol contents of olive oil," (in eng), Foods, vol. 9, no. 3, 2020.
• [17] M. Alpaslan, S. Tepe, and O. Simsek, "Effect of refining processes on the total and individual tocopherol content in sunflower oil," International Journal of Food Science & Technology, vol. 36, no. 7, pp. 737-739, 2001.
• [18] A. O. K. Altan, Yağ işleme Teknolojisi. Bizim Büro Yayınevi. Sakarya, 2009.
• [19] F. de Alzaa, C. Guillaume, and L. Ravetti, "evaluation of chemical and nutritional changes in chips, chicken nuggets, and broccoli after deep-frying with extra virgin olive oil, canola, and grapeseed oils," Journal of Food Quality, vol. 2021, p. 7319013, 2021.
• [20] J. Lozano-Castellón, A. Vallverdú-Queralt, J. F. Rinaldi de Alvarenga, M. Illán, X. Torrado-Prat, and R. M. Lamuela-Raventós, "Domestic sautéing with evoo: change in the phenolic profile," Antioxidants, vol. 9, no. 1, p. 77, 2020.
• [21] J. Lozano-Castellón, J. F. Rinaldi de Alvarenga, A. Vallverdú-Queralt, and R. M. Lamuela-Raventós, "Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation," Trends in Food Science & Technology, vol. 123, pp. 28-36, 2022.
• [22] E. Choe and D. B. Min, "mechanisms and factors for edible oil oxidation," Comprehensive Reviews in Food Science and Food Safety, vol. 5, no. 4, pp. 169-186, 2006.
• [23] J. Velasco and C. Dobarganes, "Oxidative stability of virgin olive oil," European Journal of Lipid Science and Technology, vol. 104, no. 9‐10, pp. 661-676, 2002.
• [24] I. P. Román Falcó, N. Grané Teruel, S. Prats Moya, and M. L. Martín Carratalá, "Kinetic study of olive oil degradation monitored by fourier transform infrared spectrometry. application to oil characterization," Journal of Agricultural and Food Chemistry, vol. 60, no. 47, pp. 11800-11810, 2012.
• [25] F. A. Aladedunye and R. Przybylski, "Degradation and nutritional quality changes of oil during frying," Journal of the American Oil Chemists' Society, vol. 86, no. 2, pp. 149-156, 2009.
• [26] R. Farhoosh and S. M. R. Moosavi, "Carbonyl value in monitoring of the quality of used frying oils," Analytica Chimica Acta, vol. 617, no. 1, pp. 18-21, 2008.
• [27] A. G. Ardabili, R. Farhoosh, and M. H. H. Khodaparast, "Frying stability of canola oil in presence of pumpkin seed and olive oils," European Journal of Lipid Science and Technology, vol. 112, no. 8, pp. 871-877, 2010.
• [28] S. Gharby, H. Harhar, B. Matthäus, Z. Bouzoubaa, and Z. Charrouf, "The chemical parameters and oxidative resistance to heat treatment of refined and extra virgin Moroccan Picholine olive oil," Journal of Taibah University for Science, vol. 10, no. 1, pp. 100-106, 2016.
• [29] A. Cert, W. Moreda, and M. C. Pérez-Camino, "Chromatographic analysis of minor constituents in vegetable oils," Journal of Chromatography A, vol. 881, no. 1, pp. 131-148, 2000.
• [30] F. J. Hidalgo and R. Zamora, "Edible oil analysis by high-resolution nuclear magnetic resonance spectroscopy: recent advances and future perspectives," Trends in Food Science & Technology, vol. 14, no. 12, pp. 499-506, 2003.
• [31] I. Marcos Lorenzo, J. L. Pérez Pavón, M. E. Fernández Laespada, C. Garcı́a Pinto, and B. Moreno Cordero, "Detection of adulterants in olive oil by headspace–mass spectrometry," Journal of Chromatography A, vol. 945, no. 1, pp. 221-230, 2002.
• [32] V. Baeten and R. Aparicio, "Edible oils and fats authentication by Fourier transform Raman spectrometry," Biotechnology, Agronomy, Society and Environment, vol. 4, no. 4, pp. 196-203, 2000.
• [33] M. Mahboubifar, B. Hemmateenejad, K. Javidnia, and S. Yousefinejad, "Evaluation of long-heating kinetic process of edible oils using ATR–FTIR and chemometrics tools," Journal of Food Science and Technology, vol. 54, no. 3, pp. 659-668, 2017.
• [34] M. a. D. Guillén and N. Cabo, "Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils," Food Chemistry, vol. 77, no. 4, pp. 503-510, 2002.
• [35] G. Cakmak-Arslan, "Monitoring of Hazelnut oil quality during thermal processing in comparison with extra virgin olive oil by using ATR-FTIR spectroscopy combined with chemometrics," Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, vol. 266, p. 120461, 2022.
• [36] M.-A. Poiana, E. Alexa, M.-F. Munteanu, R. Gligor, D. Moigradean, and C. Mateescu, "Use of ATR-FTIR spectroscopy to detect the changes in extra virgin olive oil by adulteration with soybean oil and high temperature heat treatment," Open Chemistry, vol. 13, no. 1, 2015.
• [37] J. Moros, M. Roth, S. Garrigues, and M. d. l. Guardia, "Preliminary studies about thermal degradation of edible oils through attenuated total reflectance mid-infrared spectrometry," Food Chemistry, vol. 114, no. 4, pp. 1529-1536, 2009.
• [38] S. Casal, R. Malheiro, A. Sendas, B. P. Oliveira, and J. A. Pereira, "Olive oil stability under deep-frying conditions," (in eng), Food Chem Toxicol, vol. 48, no. 10, pp. 2972-9, 2010.
• [39] J. L. Quiles, M. C. Ramı́rez-Tortosa, J. A. Gómez, J. R. Huertas, and J. Mataix, "Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying," Food Chemistry, vol. 76, no. 4, pp. 461-468, 2002.
• [40] A. Rohman and Y. B. Che Man, "Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra," The Scientific World Journal, vol. 2012, p. 250795, 2012.
• [41] G. Cakmak, I. Togan, and F. Severcan, "17Beta-estradiol induced compositional, structural and functional changes in rainbow trout liver, revealed by FT-IR spectroscopy: a comparative study with nonylphenol," (in eng), Aquat Toxicol, vol. 77, no. 1, pp. 53-63, 2006.
• [42] Y. B. Che Man, W. Ammawath, and M. E. S. Mirghani, "Determining α-tocopherol in refined bleached and deodorized palm olein by Fourier transform infrared spectroscopy," Food Chemistry, vol. 90, no. 1, pp. 323-327, 2005.
• [43] A. G. Pérez, L. León, M. Pascual, R. de la Rosa, A. Belaj, and C. Sanz, "Analysis of Olive (Olea Europaea L.) Genetic Resources in Relation to the Content of Vitamin E in Virgin Olive Oil," (in eng), Antioxidants (Basel), vol. 8, no. 8, 2019.
• [44] D. B. Boscou, G. Tsimidou, M. , D. Boskou, Ed. Olive oil composition. In Olive Oil: Chemistry and Technology, 2nd ed ed. Urbana, IL, USA: AOCS, 2006, pp. 41-72.
• [45] P. G. Ergönül and O. Köseoğlu, "Changes in α-, β-, γ- and δ-tocopherol contents of mostly consumed vegetable oils during refining process," CyTA - Journal of Food, vol. 12, no. 2, pp. 199-202, 2014/04/03 2014. [46] A. Kamal-Eldin and R. Andersson, "A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils," Journal of the American Oil Chemists' Society, vol. 74, no. 4, pp. 375-380, 1997.
• [47] M. Tasioula-Margari and O. Okogeri, "Simultaneous determination of phenolic compounds and tocopherols in virgin olive oil using HPLC and UV detection," Food Chemistry, vol. 74, no. 3, pp. 377-383, 2001.
• [48] J. Sun et al., "The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables," Food Chemistry, vol. 360, p. 130007, 2021.
• [49] N. Romero, "Effect of α-tocopherol and α-tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature," Journal of the science of food and agriculture, vol. v. 84, no. no. 9, pp. pp. 943-948-2004 v.84 no.9, 2004.
• [50] M. Poiana, G. Mousdis, C. Georgiou, E. Alexa, D. Moigradean, and I. Cocan, "Detection of thermal processing impact on olive and sunflower oil quality by FTIR spectroscopy," 2013.
• [51] N. Vlachos, Y. Skopelitis, M. Psaroudaki, V. Konstantinidou, A. Chatzilazarou, and E. Tegou, "Applications of Fourier transform-infrared spectroscopy to edible oils," Analytica Chimica Acta, vol. 573-574, pp. 459-465, 2006.
• [52] Y. B. Che Man and G. Setiowaty, "Application of Fourier transform infrared spectroscopy to determine free fatty acid contents in palm olein," Food Chemistry, vol. 66, no. 1, pp. 109-114, 1999.
• [53] A. A. Ismail, F. R. van de Voort, G. Emo, and J. Sedman, "Rapid quantitative determination of free fatty acids in fats and oils by fourier transform infrared spectroscopy," Journal of the American Oil Chemists’ Society, vol. 70, no. 4, pp. 335-341, 1993.
• [54] M. Kayahan, Tekin, A. , Zeytinyağı Üretim Teknolojisi. ANKARA: TMMOB Gıda Mühendisleri Odası, 2006.
• [55] M. A. Moharam and L. M. Abbas, "A study on the effect of microwave heating on the properties of edible oils using FTIR spectroscopy," African Journal of Microbiology Research, vol. 4, no. 19, pp. 1921-1927, 2010.
• [56] M. C. M. Moya Moreno, D. Mendoza Olivares, F. J. Amézquita López, J. V. Gimeno Adelantado, and F. Bosch Reig, "Analytical evaluation of polyunsaturated fatty acids degradation during thermal oxidation of edible oils by Fourier transform infrared spectroscopy," Talanta, vol. 50, no. 2, pp. 269-275, 1999.
• [57] M. D. Guillén and N. Cabo, "Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions," Journal of the Science of Food and Agriculture, vol. 80, no. 14, pp. 2028-2036, 2000.
• [58] M. D. Guillén, N. Cabo, M. L. Ibargoitia, and A. Ruiz, "Study of both Sunflower Oil and Its Headspace throughout the Oxidation Process. Occurrence in the Headspace of Toxic Oxygenated Aldehydes," Journal of Agricultural and Food Chemistry, vol. 53, no. 4, pp. 1093-1101, 2005.
• [59] F. R. van de Voort, A. A. Ismail, J. Sedman, and G. Emo, "Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy," Journal of the American Oil Chemists’ Society, vol. 71, no. 3, pp. 243-253, 1994.
• [60] F. Di Meo et al., "Free radical scavenging by natural polyphenols: atom versus electron transfer," (in eng), J Phys Chem A, vol. 117, no. 10, pp. 2082-92, 2013.
• [61] M. Deiana, A. Rosa, C. F. Cao, F. M. Pirisi, G. Bandino, and M. A. Dessì, "Novel Approach to Study Oxidative Stability of Extra Virgin Olive Oils:  Importance of α-Tocopherol Concentration," Journal of Agricultural and Food Chemistry, vol. 50, no. 15, pp. 4342-4346, 2002.
• [62] M. Jukić Špika, K. Kraljić, O. Koprivnjak, D. Škevin, M. Žanetić, and M. Katalinić, "Effect of Agronomical Factors and Storage Conditions on the Tocopherol Content of Oblica and Leccino Virgin Olive Oils," Journal of the American Oil Chemists' Society, vol. 92, no. 9, pp. 1293-1301, 2015.
• [63] M. Tasan and M. Demirci, "Total and individual tocopherol contents of sunflower oil at different steps of refining," European Food Research and Technology, vol. 220, no. 3, pp. 251-254, 2005.