Research Centre: Instituto de la Grasa (IG)
Olive Pomace Oil, in addition to a fatty acid composition rich in monounsaturated acids, and balanced in unsaturated fatty acids, as in olive oils, is known for its high content of bioactive compounds, which boast health benefits. The objective of this project is to spotlight the added value that the use of Olive Pomace Oil offers, analysing the content and nature of these compounds before and after frying, as well as their absorption in fried foods.
Through the analysis of 15 batches of Olive Pomace Oil (five per campaign, for three consecutive seasons) the following bioactive and antioxidant compounds will be evaluated: tocopherols, phytosterols, squalene, specific phenolic compounds, alcohols and triterpene acids, and aliphatic fatty alcohols. The samples will also allow for the analysis of regulatory and quality parameters for frying oils, encompassing Rancimat stability, smoke point, polar compounds and polymer percentage indicators.
At the same time, Olive Pomace Oil’s performance in frying will be evaluated relative to that of seed oils, anti-foam seed oils, and mixtures of oils marketed for frying, in both the continuous (industrial) and discontinuous (domestic) frying modes, with a representative variety of high-consumption products: pre-fried, breaded, battered, etc.