The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.

Department of Experimental Biology Faculty of Science Masaryk University Kamenice 753 5 62500 Brno Czech Republic

Department of Genetic Resources for Vegetables Centre of the Region Haná for Biotechnological and Agricultural Research Medicinal and Special Plants Crop Research Institute 78371 Olomouc Czech Republic

Department of Phytochemistry Centre of Region Haná for Biotechnological and Agricultural Research Faculty of Science Palacky University 78371 Olomouc Czech Republic

Department of Plant Origin Foodstuffs Hygiene and Technology Faculty of Veterinary Hygiene and Ecology University of Veterinary and Pharmaceutical Sciences Brno 61242 Brno Czech Republic

Department of Technology and Organization of Public Catering South Ural State University 454080 Chelyabinsk Russia

Zobrazit více v PubMed

Kulišić T, Berković K, Pavić S, Šustra A. The processing of turning colour olives of Oblica cultivar. Agriculturae Conspectus Scientificus. 2004;69:103–7.

Kulišić T, Berković K, Pavić S, Šustra A. The processing of turning colour olives of Oblica cultivar . Agriculturae Conspectus Scientificus. 2004;69:103–7.

Šindrak Z, Benčić Đ, Voća S, Berberić A. Total phenols in varietal olive oils from Istria. Pomologia Croatica: Glasilo Hrvatskog agronomskog društva. 2007;13:17–29.

Šindrak Z, Benčić Đ, Voća S, Berberić A. Total phenols in varietal olive oils from Istria. Pomologia Croatica: Glasilo Hrvatskog agronomskog društva. 2007;13:17–29.

Abdalla AEM, El-Difrawy EA, Abdelneem YF. A study on the effect of harvest time on quality of Egyptian olive oil. In: Alex J, editor. Fd. Sci. & Technol. Special volume conference; 2008. p. 61–74.

Abdalla AEM, El-Difrawy EA, Abdelneem YF. Alex JA study on the effect of harvest time on quality of Egyptian olive oil. 2008. pp. p. 61–74. In: , editor. Fd. Sci. & Technol. Special volume conference;

Perona JS, Botham KM. Olive oil as a functional food: nutritional and health benefits. In: Aparicio R, Harwood J, editors. Handbook of Olive Oil. The United States of America: Springer US; 2013. p. 677–771.

Perona JS, Botham KM. Aparicio R, Harwood J. Handbook of Olive Oil. The United States of America: Springer US; 2013. Olive oil as a functional food: nutritional and health benefits; pp. p. 677–771. , editors.

Soupas L, Juntunen L, Säynäjoki S, Lampi AM, Piironen V. GC-MS method for characterization and quantification of sitostanol oxidation products. J Am Oil Chem Soc. 2004;81:135–41.

Soupas L, Juntunen L, Säynäjoki S, Lampi AM, Piironen V. GC-MS method for characterization and quantification of sitostanol oxidation products. J Am Oil Chem Soc. 2004;81:135–41.

Rudziñska M, Korczak J, Wasowicz E. Changes in phytosterols and their oxidation products during frying of French fries in rapeseed oil. Pol J Food Nutr Sci. 2005;14:381.

Rudziñska M, Korczak J, Wasowicz E. Changes in phytosterols and their oxidation products during frying of French fries in rapeseed oil. Pol J Food Nutr Sci. 2005;14:381.

Kmiecik D, Korczak J, Rudzińska M, Michałowska AG, Hęś M. Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating. Eur J Lipid Sci Technol. 2009;111:1124–32.

Kmiecik D, Korczak J, Rudzińska M, Michałowska AG, Hęś M. Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating. Eur J Lipid Sci Technol. 2009;111:1124–32.

Choe E, Min DB. Chemistry of deep‐fat frying oils. J Food Sci. 2007;72:77–86. PubMed

Choe E, Min DB. Chemistry of deep‐fat frying oils. J Food Sci. 2007;72:77–86. PubMed

Teissedre PL, Waterhouse AL. Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties. J Agric Food Chem. 2000;48:3801–5. PubMed

Teissedre PL, Waterhouse AL. Inhibition of oxidation of human low-density lipoproteins by phenolic substances in different essential oils varieties. J Agric Food Chem. 2000;48:3801–5. PubMed

Koski A, Psomiadou E, Tsimidou M, Hopia A, Kefalas P, Wahala K, et al. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur Food Res Technol. 2002;214:294–8.

Koski A, Psomiadou E, Tsimidou M, Hopia A, Kefalas P, Wahala K. et al. Oxidative stability and minor constituents of virgin olive oil and cold-pressed rapeseed oil. Eur Food Res Technol. 2002;214:294–8.

Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. J Chromatogr A. 2004;m1054:17–31. PubMed

Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. J Chromatogr A. 2004;m1054:17–31. PubMed

Kalogeropoulos N, Tsimidou MZ. Antioxidants in Greek virgin olive oils. Antioxidants. 2014;3:387–413. PubMed PMC

Kalogeropoulos N, Tsimidou MZ. Antioxidants in Greek virgin olive oils. Antioxidants. 2014;3:387–413. PubMed PMC

Echeverría F, Ortiz M, Valenzuela R, Videla LA. Hydroxytyrosol and cytoprotection: a projection for clinical interventions. Int J Mol Sci. 2017;18:930. PubMed PMC

Echeverría F, Ortiz M, Valenzuela R, Videla LA. Hydroxytyrosol and cytoprotection: a projection for clinical interventions. Int J Mol Sci. 2017;18:930. PubMed PMC

Soto-Alarcon SA, Valenzuela R, Valenzuela A, Videla LA. Liver protective effects of extra virgin olive oil: interaction between its chemical composition and the cell-signaling pathways involved in protection. Endocr Metab Immune Disord-Drug Targets (Former Curr Drug Targets-Immune, Endocrine & Metab Disorders). 2018;18:75–84. PubMed

Soto-Alarcon SA, Valenzuela R, Valenzuela A, Videla LA. Liver protective effects of extra virgin olive oil: interaction between its chemical composition and the cell-signaling pathways involved in protection. Endocr Metab Immune Disord-Drug Targets (Former Curr Drug Targets-Immune, Endocrine & Metab Disorders) 2018;18:75–84. PubMed

Rani AKS, Reddy SY, Chetana R. Quality changes in trans and trans free fats/oils and products during frying. Eur Food Res Technol. 2010;230:803–11.

Rani AKS, Reddy SY, Chetana R. Quality changes in trans and trans free fats/oils and products during frying. Eur Food Res Technol. 2010;230:803–11.

Liu Y, Wang Y, Cao P, Liu Y. Combination of gas chromatography-mass spectrometry and electron spin resonance spectroscopy for analysis of oxidative stability in soybean oil during deep-frying process. Food Anal Methods. 2018;11:1485–92.

Liu Y, Wang Y, Cao P, Liu Y. Combination of gas chromatography-mass spectrometry and electron spin resonance spectroscopy for analysis of oxidative stability in soybean oil during deep-frying process. Food Anal Methods. 2018;11:1485–92.

Codex Alimentarius International Food Standards (CAIFS). Standard for olive oils and olive pomace oils codex stan 33–1981. Adopted in 1981. Revision: 1989, 2003, 2015. Amendment: 2009, 2013.

Codex Alimentarius International Food Standards (CAIFS) Standard for olive oils and olive pomace oils codex stan 33–1981. Adopted in 1981. Revision: 1989, 2003, 2015. Amendment: 2009, 2013.

Multari S, Marsol-Vall A, Heponiemi P, Suomela JP, Yang B. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying. Food Res Int. 2019;122:318–29. PubMed

Multari S, Marsol-Vall A, Heponiemi P, Suomela JP, Yang B. Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying. Food Res Int. 2019;122:318–29. PubMed

Härtig C. Rapid identification of fatty acid methyl esters using a multidimensional gas chromatography – mass spectrometry database. J Chromatogr A. 2008;1177:159–69. PubMed

Härtig C. Rapid identification of fatty acid methyl esters using a multidimensional gas chromatography – mass spectrometry database. J Chromatogr A. 2008;1177:159–69. PubMed

Official Methods and Recommended Practices of the AOCS 7th Ed. American Oil Chemists’ Society, Champaign, IL, Method Ce 2-66. Preparation of Methyl Esters of LongChain Fatty Acids. 2018.

Official Methods and Recommended Practices of the AOCS 7th Ed. American Oil Chemists’ Society, Champaign, IL, Method Ce 2-66. Preparation of Methyl Esters of LongChain Fatty Acids. 2018.

Munasinghe M, Wansapala J. B-Carotene content of M. Longifolia seed oil in different agro-climatic zones in Sri Lanka, the effect of heat on its stability and the composition of seed cake. Potravinarstvo. 2015;9(1):474–9.

Munasinghe M, Wansapala J. B-Carotene content of M. Longifolia seed oil in different agro-climatic zones in Sri Lanka, the effect of heat on its stability and the composition of seed cake. Potravinarstvo. 2015;9(1):474–9.

Singleton V, Rossi J. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult. 1965;16:144–58.

Singleton V, Rossi J. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult. 1965;16:144–58.

Kiritsakis A, Christie W. Handbook of Olive Oil. Boston, MA: Springer US; 2000. p. 138.

Kiritsakis A, Christie W. Handbook of Olive Oil. Boston, MA: Springer US; 2000. p. p. 138.

Berasategi I, Barriuso B, Ansorena D, Astiasarán I. Stability of avocado oil during heating: comparative study to olive oil. Food Chem. 2012;132:439–46. PubMed

Berasategi I, Barriuso B, Ansorena D, Astiasarán I. Stability of avocado oil during heating: comparative study to olive oil. Food Chem. 2012;132:439–46. PubMed

Gharby S, Harhar H, Matthäus B, Bouzoubaa Z, Charrouf Z. The chemical parameters and oxidative resistance to heat treatment of refined and extra virgin Moroccan Picholine olive oil. J Taibah Univ Sci. 2016;10:100–6.

Gharby S, Harhar H, Matthäus B, Bouzoubaa Z, Charrouf Z. The chemical parameters and oxidative resistance to heat treatment of refined and extra virgin Moroccan Picholine olive oil. J Taibah Univ Sci. 2016;10:100–6.

Li X, Li J, Wang Y, Cao P, Liu Y. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process. Food Chem. 2017;237:98–105. PubMed

Li X, Li J, Wang Y, Cao P, Liu Y. Effects of frying oils’ fatty acids profile on the formation of polar lipids components and their retention in French fries over deep-frying process. Food Chem. 2017;237:98–105. PubMed

Wang SN, Sui XN, Wang ZJ, Qi BK, Jiang LZ, Li Y, et al. Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying. Eur J Lipid Sci Technol. 2016;118:524–31.

Wang SN, Sui XN, Wang ZJ, Qi BK, Jiang LZ, Li Y. et al. Improvement in thermal stability of soybean oil by blending with camellia oil during deep fat frying. Eur J Lipid Sci Technol. 2016;118:524–31.

Allouche Y, Jiménez A, Gaforio JJ, Uceda M, Beltrán G. How heating affects extra virgin olive oil quality indexes and chemical composition. J Agric Food Chem. 2007;55:9646–54. PubMed

Allouche Y, Jiménez A, Gaforio JJ, Uceda M, Beltrán G. How heating affects extra virgin olive oil quality indexes and chemical composition. J Agric Food Chem. 2007;55:9646–54. PubMed

Park KM, Lee SJ, Yu H, Park JY, Jung HS, Kim K, et al. Hydrophilic and lipophilic characteristics of non-fatty acid moieties: significant factors affecting antibacterial activity of lauric acid esters. Food Sci Biotechnol. 2018;27:401–9. PubMed PMC

Park KM, Lee SJ, Yu H, Park JY, Jung HS, Kim K. et al. Hydrophilic and lipophilic characteristics of non-fatty acid moieties: significant factors affecting antibacterial activity of lauric acid esters. Food Sci Biotechnol. 2018;27:401–9. PubMed PMC

Giuffrè AM, Zappia C, Capocasale M. Effects of high temperatures and duration of heating on olive oil properties for food use and biodiesel production. J Am Oil Chem Soc. 2017;94:819–30.

Giuffrè AM, Zappia C, Capocasale M. Effects of high temperatures and duration of heating on olive oil properties for food use and biodiesel production. J Am Oil Chem Soc. 2017;94:819–30.

Santos CS, García LM, Cruz R, Cunha SC, Fernandes JO, Casal S. Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study. J Food Sci Technol. 2019;56:290–301. PubMed PMC

Santos CS, García LM, Cruz R, Cunha SC, Fernandes JO, Casal S. Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study. J Food Sci Technol. 2019;56:290–301. PubMed PMC

Charrouf Z, Guillaume D. Argan oil: occurrence, composition and impact on human health. Eur J Lipid Sci Technol. 2008;110:632–6.

Charrouf Z, Guillaume D. Argan oil: occurrence, composition and impact on human health. Eur J Lipid Sci Technol. 2008;110:632–6.

Harhar H, Gharby S, Kartah B, El Monfalouti H, Guillaume D, Charrouf Z. Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Foods Hum Nutr. 2011;66:163–8. PubMed

Harhar H, Gharby S, Kartah B, El Monfalouti H, Guillaume D, Charrouf Z. Influence of argan kernel roasting-time on virgin argan oil composition and oxidative stability. Plant Foods Hum Nutr. 2011;66:163–8. PubMed

Dordevic D, Janickova S, Tremlova B. Antioxidant profile of mulled wine. Potravinarstvo Slovak J Food Sci. 2019;13:415–21.

Dordevic D, Janickova S, Tremlova B. Antioxidant profile of mulled wine. Potravinarstvo Slovak J Food Sci. 2019;13:415–21.

Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties

Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil