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Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils

Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with sunflower (SO), high-oleic sunflower (HOSO),...

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Principais autores: F. Holgado, M. Martinez-Avila, M.V. Ruiz-Mendez, G. Márquez Ruiz
Format: Artigo
Sprog:Inglês
Udgivet: Consejo Superior de Investigaciones Científicas 2024-10-01
Serier:Grasas y Aceites
Fag:
Avocado oil
Frying
Olive oil
Refining
Sunflower oil
Thermoxidation
Online adgang:https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2144
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