Evolution of the oxidation compounds in extra virgin olive oil during frying: Influence of the cultivar and of the oil extraction process

An experimental investigation was carried out in order to assess the influence of the cultivar and of the oil extraction process on the evolution of the oxidation compounds in extra virgin olive oil during frying. In order to do this oils from two Sardinian cultivars, obtained by two different oil extraction processes have been used to fry potato chips. The oils extracted from the potato chips were analyzed to evaluate the oxidative degradation and the antioxidant capacity. The results obtained showed that the differences observed for the oxidation triacylglycerol and polar compounds content in the extracted oils reflect the differences observed in the starting oils, while, as regards the triacylglycerol oligopolymers, the oils showed a different behavior during frying, indicating a slower polymerization rate in the oils characterized by a better quality