The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.
Freir a 200º durante 5 minutos produce un deterioro del aceite similar en extra virgen que en refinados, pero al partir el extra virgen de un contenido mucho más elevado en fenoles, aunque la caída porcentual es mayor, el resultado sigue siendo un aceite más sano.
Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.
Freir patatas a 180º, incluso por encima del punto de humeo, produce menos compuestos cancerígenos usando aceite virgen que refinado.
@JandePorer Pues pasa que estás obsoleto. El aceite virgen sufre menos con el calor que los demás aceites. Aunque es verdad que hay menos diferencia entre extra y refinado de oliva que entre extra y "otras cosas" que salvo el aguacate son basura.
The results show that heat treatment causes a decrease in the nutritional quality of the two types of olive oil. The content of unsaturated fatty acids decreased significantly (p < 0.05) from 87.4% to 84.5% for refined olive oil, while no change was found for extra virgin olive oil. The content of saturated fatty acid did not change substantially for either type of oil. The heat treatment also caused a decrease in the tocopherol content that was more evident for the refined olive oil. This heat treatment results in an increase in free fatty acids that was more pronounced for refined olive oil.
Todos los años, por estas fechas, en McDonald's hay un evento veraniego de Monopoly, donde el premio mayor es un coche. Hace dos años era un Hyundai i10. El año pasado un SUV chino genérico hasta decir basta. Este año (lo acabo de ver en un cartel de parada de bus) el coche es un Aixam, que es un cortacésped de esos que no necesitan carnet, y que por no poder, no puede circular por muchas carreteras nacionales...
Justo venia a comentar que me sale una notificacion de "respuesta a comentario" y dentro no hay nada y el primer comentario que leo justo esta con el mismo tema.
@Ah_no_nimo la serie no le hace justicia al libro. el libro es muchísimo mejor. sin embargo en la serie me gustan mucho las visuales que le dan al libro.
▬ Paco ¿por qué has pasado la noche en la cocina?
▬ Es que me dijo el médico que vigilara el azúcar.
▬ Mira que eres tonto, Paco.
▬ ¿Y por qué?
▬ Porque te la podías haber llevado a la habitación.
@angelitoMagno Yo para esos bocachanclas les facilito esta foto comparativa de la situación actual y la que había cuando gobernaban ellos. Siempre salen con el comodín de que ahora todo está más caro.
Buenos días
Ducha y muda limpia, que es domingo y hay que ir a misa. Si no se puede ir a misa se deja para otro domingo y se pasa directamente al torrezno y lo que haga falta.
www.iseki-food-ejournal.com/article/590#:~:text=increase in SBO after
The concentrations of phenolic compounds are always higher in olive oils, despite the decrease that occurs after heating (-7.5% in the ROO and -24.6% in EVOO). Antioxidant activity is greater when olive oils are fresh and remains present in EVOO after heating. The concentration of polar compounds was similar for all oils after heating. In conclusion, ROO and EVOO are the richest in monounsaturated FA even after heating, with no production of saturated or trans FA. Despite losing some antioxidant activity, heated EVOO remains richer in monounsaturated FA than ROO, SBO and SFO in the fresh version. All oils suffer similar rates of degradation.
Freir a 200º durante 5 minutos produce un deterioro del aceite similar en extra virgen que en refinados, pero al partir el extra virgen de un contenido mucho más elevado en fenoles, aunque la caída porcentual es mayor, el resultado sigue siendo un aceite más sano.
@JandePorer
Slices of potatoes were fried at 180 degrees C for 5, 10, and 15 min, and acrylamide content was determined by LC-MS. Results demonstrated that VOO phenolic compounds are not degraded during frying, and crisp color was not significantly different among the four VOOs. Acrylamide concentration in crisps increased during frying time, but the formation was faster in the oil having the lowest concentration of phenolic compounds. Moreover, the VOO having the highest concentration of ortho-diphenolic compounds is able to efficiently inhibit acrylamide formation in crisps from mild to moderate frying conditions. It was concluded that the use of ortho-diphenolic-rich VOOs can be proposed as a reliable mitigation strategy to reduce acrylamide formation in domestic deep-frying.
Freir patatas a 180º, incluso por encima del punto de humeo, produce menos compuestos cancerígenos usando aceite virgen que refinado.
@JandePorer
www.researchgate.net/publication/280609945_The_Chemical_Parameters_and
The results show that heat treatment causes a decrease in the nutritional quality of the two types of olive oil. The content of unsaturated fatty acids decreased significantly (p < 0.05) from 87.4% to 84.5% for refined olive oil, while no change was found for extra virgin olive oil. The content of saturated fatty acid did not change substantially for either type of oil. The heat treatment also caused a decrease in the tocopherol content that was more evident for the refined olive oil. This heat treatment results in an increase in free fatty acids that was more pronounced for refined olive oil.
static.oliveoilseason.com/papers/research/2016-uc-davis-changes-in-che
Sin comentarios...
Cypress Trees and Swamp, North Carolina", 1947
Ánimo.
Retrato de la Familia Real, el Príncipe Don Juan Carlos de Borbón con su mujer la Princesa Doña Sofía Margarita de Grecia y sus hijos, vestidos con trajes regionales aragoneses en el Monasterio de Cogullada
Jalón Ángel
Por cierto la RAE admite "la azúcar" www.rae.es/duda-linguistica/es-el-azucar-o-la-azucar#:~:text=Las dos o.
▬ Paco ¿por qué has pasado la noche en la cocina?
▬ Es que me dijo el médico que vigilara el azúcar.
▬ Mira que eres tonto, Paco.
▬ ¿Y por qué?
▬ Porque te la podías haber llevado a la habitación.
Ducha y muda limpia, que es domingo y hay que ir a misa. Si no se puede ir a misa se deja para otro domingo y se pasa directamente al torrezno y lo que haga falta.
▬ Marisa, te llamo de la academia de baile, te has dejado el tutú.
▬ ¿El qué?
▬ Tu tutú, tu tutú.
▬ Vaya, se ha cortado.