Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds
Abstract
Deep-frying in vegetable oils is a widespread practice around the world. The use of extra virgin olive oil (EVOO) for frying is supported by the presence of bioactive compounds such as phenols, which contribute to oxidative stability and are partially transferred to the fried food. We monitored by LC-MS/MS, the degradation of phenols in Picual and Arbequina EVOOs during consecutive frying cycles of different types of foods. The phenolic content decreased significantly (p-value
Fields of Study & Subjects
Edible Oils Quality and Analysis
Nuts composition and effects
Essential Oils and Antimicrobial Activity
Publication details
- Journal / source
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Volume
- 74
- Issue
- 22
- Pages
- 17088–17098
- Publication date
- 27 May 2026
- Language
- EN