Extra virgin olive oil from Somontano: Evaluation of physico-chemical changes after domestic frying of frozen prefried potatoes

Abstract

The behavior of Somontano extra virgin olive oil (obtained from Empeltre and Arbequina olive varieties) in the domestic deep frying of prefried frozen potatoes was studied by submitting the olive oil to successive frying cycles. After different frying cycles physico-chemical modifications were monitored through the determination of several chemical (iodine value, total phenols content) and physical parameters (viscosity and ultraviolet spectra). An increase in viscosity and a decrease in iodine value, total phenol content and an increase in absorbance at 235, 269 y 280 nm were observed. In general, Somontano olive oil was revealed appropriate for domestic frying because of the high number of frying cycles permitted before reaching the polar compound limit established by Spanish legislation.

Keywords

• frying
• olive oil
• somontano