Özet:

Sunflower oil was enriched separately with olive fruit, olive leaf and olive pomace phenolic extracts for deep-frying. Sets of 250 g of potatoes were fried discontinuously 7 times in 2 L of the enriched or non-enriched (control) sunflower oils at 180±5 °. The total phenol contents (initially 200 mg kg-1 oil) in the oils decreased as increasing the frying number but it was not determined phenolic content in the frying oils after 5 frying processes. Free fatty acids and peroxide values significantly increased and the oil with olive fruit extract contained the lowest free fatty acids (0.99 %, as oleic acid) and peroxide value (37.11 meqO2 kg-1 oil) after 7 fryings. The initial antioxidant activity capacities of all oils significantly reduced to respectively about 69%, 68%, 60% and 50% for the oil with olive leaf, olive fruit, olive pomace extract and control after final frying due to oxidation.

Anahtar Kelimeler: