RESUMO
Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed. Starter driven fermented OP is characterized by a well-balanced lipid profile, rich in mono and polyunsaturated fatty acids, and a very good oxidative stability due to the high concentration of fat-soluble antioxidants. These characteristics make OP particularly suitable as a functional ingredient for food/feed industry, as well as for the formulation of nutraceutical products. New types of taralli were produced by adding 20% of fermented OP from black olives (cv Cellina di Nardò and Leccino) to the dough. The levels of bioactive compounds (polyphenols, triterpenic acids, tocochromanols, and carotenoids), as well as the fatty acid profile, were monitored during 180 days of storage and compared with control taralli produced with the same flour without OP supplementation. Taralli enriched with fermented OP showed significantly higher levels of bioactive compounds than conventional ones. Furthermore, enriched taralli maintained a low amount of saturated fatty acids and high levels of polyphenols, triterpenic acids, tocochromanols, and carotenoids, compared to the initial value, up to about 90 days in the usual conditions of retailer shelves.
Assuntos
Antioxidantes/farmacologia , Pão/análise , Olea/química , Compostos Fitoquímicos/química , Antioxidantes/química , Fermentação , Indústria de Processamento de Alimentos , Humanos , Itália , Azeite de Oliva/química , Azeite de Oliva/farmacologia , Oxirredução/efeitos dos fármacos , Compostos Fitoquímicos/farmacologia , Polifenóis/química , Polifenóis/farmacologiaRESUMO
Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the 'rancid' off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.
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The productivity of virgin olive oil depends not only on agronomic factors but also on the technological factors of the extraction process. The 'Arbequina' variety has extractability problems, which is a challenge for master millers anywhere. This work aims to evaluate the behavior of different decanters and seeks to modulate the effect of some processing parameters and their interactions with oil extraction efficiency in the case of 'Arbequina.' Fruit characteristics, processing parameters, and extractability were collected over 10 years from 38 decanters that belong to five different brands. The results have shown that fruit moisture is the most relevant factor for oil extractability, especially over 52%. Furthermore, extractability is positively correlated with malaxing temperature, addition of water, and total fat content in the fruit. However, the results show that before applying a regulation, the type of decanter must be considered. The model used in this study has allowed us to optimize the regulations for each type of decanter to reduce oil losses within the pomace, achieving an extraction efficiency within the range of 78%-91.5%. In fact, the best extraction efficiency results (91.5%) were obtained by processing at temperatures >26°C and water injection of 5%.
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In virgin olive oil industries, the technological choices of the production plant affect the biochemical activities that take place in the olives being processed throughout the entire process, thereby affecting the quality of the final product. The lipoxygenase pool enzymes that operated their activity during the first phases of the process need the best conditions to work, especially concerning temperature and oxygen availability. In this study, a system was equipped to supply oxygen in the crusher at a controllable concentration in an industrial olive oil mill at pilot plant scale, and four oxygen concentrations and two cultivars, Coratina and Ogliarola, were tested. The best concentration for oxygen supply was 0.2 L/min at the working capacity of 0.64 Ton/h. Further, using this addition of oxygen, it was possible to increase the compound's concentration, which is responsible for the green, fruity aroma. The effect on volatile compounds was also confirmed by the sensory analyses. However, at the same time, it was possible to maintain the concentration of phenols in a good quality olive oil while also preserving all the antioxidant properties of the product due to the presence of phenols. This study corroborates the importance of controlling oxygen supply in the first step of the process for process management and quality improvement in virgin olive oil production.
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The purpose of this experimentation was to study the evolution of the quality of two types of blast-frozen ready-to-(h)eat meals, tortellini and a vegetable soup, during a short shelf life of 70 days. The analyses, performed in order to identify any variations resulting either from the freezing process or from the subsequent storage, carried out at the temperatures of -30 °C and -18 °C, respectively, examined the consistency of the tortellini and the soup, the acidity and the peroxide value of the oil extracted from them, the phenols and carotenoids present in the soup, the volatile compounds in the tortellini and the soup, and a sensory analysis of both products. The results showed that, during the 70 days of shelf life, there was no variation in the texture of the tortellini, but there were changes in the consistency of the soup, which decreased as the days of storage went on. Furthermore, statistically significant increases (p < 0.05) in the acidity and in the peroxide value of the oil of the soup were observed during the storage period; however, no statistically significant difference (p > 0.05) in the peroxide value of the oil of the tortellini was found. Moreover, no quantitative changes were observed in the phenolic compounds and carotenoids in the soup or in the volatile substances of either product. Finally, the sensory analysis confirmed, together with the chemical data, that the blast-freezing process adopted was suitable to maintain the good quality of these fresh meals, even if some technical modifications (in particular, lower freezing temperatures) should be adopted to improve the final quality of the products.
RESUMO
The quality of commercially available extra-virgin olive oils (VOOs) of different chemical compositions was evaluated as a function of storage (12 months), simulating market storage conditions, to find reliable and early markers of the virgin olive oil (VOOs) quality status in the market. By applying a D-optimal design using the Most Descriptive Compound (MDC) algorithm, 20 virgin olive oils were selected. The initial concentrations of oleic acid, hydrophilic phenols, and α-tocopherol in the 20 VOOs ranged from 58.2 to 80.5%, 186.7 to 1003.2 mg/kg, and 170.7-300.6 mg/kg, respectively. K270, ∆K, (E, E)-2.4-decadienal and (E)-2-decenal, and the oxidative form of the oleuropein aglycon (3,4-DHPEA-EA-OX) reflected the VOO quality status well, with 3,4-DHPEA-EA-OX being the most relevant and quick index for simple monitoring of the "extra-virgin" commercial shelf-life category. Its HPLC-DAD evaluation is easy because of the different wavelength absorbances of the oxidized and non-oxidized form (3,4-DHPEA-EA), respectively, at 347 and 278 nm.
RESUMO
BACKGROUND: Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primarily phenolics, terpenes and sterols, some of which are particularly interesting for their nutraceutical properties. This study will attempt to provide further insight into the profile of olive phenolic compounds during fruit development and to identify the major genetic determinants of phenolic metabolism. RESULTS: The concentration of the major phenolic compounds, such as oleuropein, demethyloleuropein, 3-4 DHPEA-EDA, ligstroside, tyrosol, hydroxytyrosol, verbascoside and lignans, were measured in the developing fruits of 12 olive cultivars. The content of these compounds varied significantly among the cultivars and decreased during fruit development and maturation, with some compounds showing specificity for certain cultivars. Thirty-five olive transcripts homologous to genes involved in the pathways of the main secondary metabolites were identified from the massive sequencing data of the olive fruit transcriptome or from cDNA-AFLP analysis. Their mRNA levels were determined using RT-qPCR analysis on fruits of high- and low-phenolic varieties (Coratina and Dolce d'Andria, respectively) during three different fruit developmental stages. A strong correlation was observed between phenolic compound concentrations and transcripts putatively involved in their biosynthesis, suggesting a transcriptional regulation of the corresponding pathways. OeDXS, OeGES, OeGE10H and OeADH, encoding putative 1-deoxy-D-xylulose-5-P synthase, geraniol synthase, geraniol 10-hydroxylase and arogenate dehydrogenase, respectively, were almost exclusively present at 45 days after flowering (DAF), suggesting that these compounds might play a key role in regulating secoiridoid accumulation during fruit development. CONCLUSIONS: Metabolic and transcriptional profiling led to the identification of some major players putatively involved in biosynthesis of secondary compounds in the olive tree. Our data represent the first step towards the functional characterisation of important genes for the determination of olive fruit quality.
Assuntos
Frutas/crescimento & desenvolvimento , Frutas/metabolismo , Olea/metabolismo , Fenóis/metabolismo , Transcriptoma , Análise do Polimorfismo de Comprimento de Fragmentos Amplificados , Vias Biossintéticas , Sistema Enzimático do Citocromo P-450/genética , Sistema Enzimático do Citocromo P-450/metabolismo , Frutas/genética , Perfilação da Expressão Gênica , Genes de Plantas , Glucosídeos/genética , Glucosídeos/metabolismo , Glucosídeos Iridoides/metabolismo , Iridoides , Metabolômica/métodos , Olea/genética , Olea/crescimento & desenvolvimento , Álcool Feniletílico/análogos & derivados , Álcool Feniletílico/metabolismo , Óleos de Plantas/análise , Óleos de Plantas/metabolismo , Proteínas de Plantas/genética , Proteínas de Plantas/metabolismo , Prefenato Desidrogenase/genética , Prefenato Desidrogenase/metabolismo , Piranos/metabolismo , RNA Mensageiro/genética , RNA Mensageiro/metabolismo , Reação em Cadeia da Polimerase em Tempo Real , Especificidade da EspécieRESUMO
Thirteen strains isolated from virgin olive oil or its by-products in several Mediterranean countries were found to be phenotypically and genetically divergent from currently recognized yeast species. Sequence analysis of the large subunit (LSU) rDNA D1/D2 domain and internal transcribed spacer regions/5.8S rDNA revealed that the strains represented two novel species described as Candida adriatica sp. nov. (type strain ZIM 2334(T) = CBS 12504(T) = NCAIM Y.02001(T)) and Candida molendinolei sp. nov. (type strain DBVPG 5508(T) = CBS 12508(T) = NCAIM Y.02000(T)). Phylogenetic analysis based on concatenated sequences of the small subunit rRNA gene, the D1/D2 region of the LSU rDNA and the translation elongation factor-1α gene suggested that C. adriatica sp. nov. and C. molendinolei sp. nov. should be placed within the Lindnera and Nakazawaea clades, respectively.
Assuntos
Candida/classificação , Olea/microbiologia , Filogenia , Óleos de Plantas , Candida/genética , Candida/isolamento & purificação , DNA Fúngico/genética , DNA Espaçador Ribossômico/genética , Microbiologia de Alimentos , Genes de RNAr , Técnicas de Tipagem Micológica , Azeite de Oliva , Fator 1 de Elongação de Peptídeos/genética , RNA Ribossômico 5,8S/genética , Análise de Sequência de DNARESUMO
The crushing system is crucial in the virgin olive oil (VOO) mechanical extraction process. The use of different crusher machines can highly influence the quality of the final product, mainly due to the phenolic and volatile content responsible for VOO sensory and health properties. An experimental investigation was conducted to evaluate the effect of the geometric features of a new model of crusher machine for olives. The crusher machine consists of interchangeable rotors: a rotor with hammers and a rotor with knives. The evaluation was carried out with the same fixed grid in stainless steel with 6 mm diameter circular holes. An evaluation was carried out on the impact of the crusher tools on the pit particle size and on the distribution of energy and temperature. The performance of the plant was also assessed in terms of process efficiency and olive oil quality. The results showed that the specific energy released by the tool per unit of product, calculated through both energy conservation and comminution theory, is about 25-27% higher in the case of hammers. Since the impact energy is mainly dissipated in the product as heat, the temperature reached during milling operations with the hammer crusher was also higher by the same percentage with respect to the knife crusher. This has important consequences on the quality of the product: the new knife rotor used in the crushing phase produced an improvement in VOO quality, relating mainly to sensory attributes and the health-enhancing properties of the final product. The ability of the crusher to break cell walls and vacuoles, thus releasing the oil contained therein, is comparable for the two different rotors.
RESUMO
We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was cyanidin 3,5-diglucoside, followed by cyanidin 3-glucoside. Total phenols, tannins, hydrolyzable tannins, and anthocyanins in the investigated juices ranged from 1379.9 to 3748.8 mg gallic acid equivalent (GAE)/L, 394.8 to 895.2 mg GAE/L, 150.8 to 2374.2 mg ellagic acid/L, and 0 to 281 mg cyanidin 3-glucoside/L, respectively. Antioxidant activity, determined by DPPHâ¢, FRAP, and ABTS, was positively correlated with the total phenolic compounds and hydrolyzable tannins. Alcohols, acids, and furans were the volatile groups that best described the differences between juices. The most abundant volatile compound was 3-Furfural (8.6-879.9 µg/L) in those juices subjected to the concentration process and to high-temperature short-time (HTST) treatment, whereas it was not present in juice subjected to high-pressure processing (HPP). Processing also affected the juices' sensory attributes: NCPJs were characterized by 'red-purple', 'pomegranate fruit', 'fresh fruit', and 'overall intensity' notes, while in CPJs these notes were not revealed or were masked by those related to heat treatment. Our results provide useful information on the importance of extraction methods and on the overall quality of PJ for the food industry.
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The focus of this study was to assess the quality traits and sensory profile of cooked rose shrimps (Parapenaeus longirostris) treated with a phenolic extract, derived from olive vegetation water (PEOVW). To achieve the aim, four different groups of shrimps were analysed, specifically the control (CTRL) group, where the shrimps were soaked in tap water; sulphites (S) group with shrimps soaked in 0.5% sodium metabisulfite tap water solution, phenolic extract (PE) group where a tap water solution containing 2 g/L of phenols was used; and PE+S group where the shrimps were dipped in 0.25% sodium metabisulfite tap water solution containing 1 g/L of phenols. The groups were then stored at 2 °C and analysed on the day of packaging (D0), after 3 (D3), 6 (D6), and 8 (D8) days. On each group, microbiological parameters such as Enterobacteriaceae, mesophilic and psychrotrophic bacteria, and colorimetric indices were investigated on six (n = 6) shrimps before cooking, while the evolution of the phenolic content, antioxidant activity, and sensory analysis during the storage period were evaluated on cooked shrimps. Regarding colour coordinates, there were no noteworthy variations overtime nor between groups, while it is important to note that the microbiological results for the PE group showed at each time interval and for all the considered parameters, significantly lower values than the other groups (p < 0.05). This result is very interesting when considered further in correlation with the sensory analysis, where shrimps mainly in PE and secondarily in PE+S groups were shown to retain the freshness characteristics better than the other groups (α = 0.01), without giving the shrimps any particularly bitter and pungent sensations typical of the olive phenolic compounds. In conclusion, the results obtained in this study give PEOVW the potential to be valorised in the food sector and, above all, it could represent a sustainable solution to reduce the use of synthetic additives.
RESUMO
The malaxation step, one of the most important phases of the virgin olive oil (VOO) mechanical extraction process involved in the development of the main quality characteristics of the final product, was carried out at a low temperature (18 °C). The rapid control of malaxer temperature was handled with the same chiller as that of the heat exchanger used in a semi-industrial extraction plant. Low temperature was used during the full olive paste kneading process and also for half of this process, which showed that there was a significant impact on the phenolic and volatile contents of VOO. Trials were conducted on three different cultivars (Canino, Moraiolo and Peranzana), and their phenolic and volatile concentrations showed different quantitative and qualitative effects due to the prolonged use of low temperature after the crushing phase, as a function of the different genetic origins of the olives. The process of phenolic compound solubilization into the oily phase was negatively influenced by the use of low temperature during the entire malaxation period for all the cultivars, whereas the volatile fraction showed an improvement in VOO flavor mainly due to the oil extracted from Canino olives.
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Green glass (GG), ultraviolet grade absorbing glass (UVAGG), and multilayer (plastic-coated paperboard aluminium foil) (MLP) packagings were used for storing two commercially extra virgin olive oils (EVOOs) with different phenolic and volatile compound contents to evaluate their effect on oil quality evolution over 10 months of light exposure. Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant and volatile compositions as well as sensory characteristics were evaluated; packaging material type and initial antioxidant composition significantly influenced EVOOs' resistance to oxidation, and consequently their quality. Compared with GG or UVAGG, MLP provided superior protection against oxidation; oils stored in MLP containers retained their characteristics within the regulatory limits and contained more antioxidants and fewer 'rancid' defect and related volatile compounds.
Assuntos
Armazenamento de Alimentos , Luz/efeitos adversos , Azeite de Oliva/análise , Polifenóis/análise , Compostos Orgânicos Voláteis/análise , Antioxidantes/análise , Oxirredução , TempoRESUMO
High vacuum technology has been incorporated into a new assisted extraction system applied to virgin olive oil (VOO) processing, which was tested at a lab-scale pilot plant to evaluate its impact on the physicochemical properties of the olive paste and oil. The vacuum system induced changes in the mechanical and structural properties of the olive cells, improving the coalescence of the oil droplets due to substantial cellular and intracellular mass transfer during the process, as shown by cryo-scanning electron microscopy (Cryo-SEM) analysis. The effects on the quality characteristics of VOOs extracted from three cultivars at different malaxation temperatures were evaluated. A significant increase in the phenolic content, from 25.2% to 48.6%, was observed. The content of volatile compounds responsible for the VOO flavor decreased as a function of malaxation temperature. The reduction of some volatile molecules related to the VOO off-flavor (ethanol, ethyl acetate and acetic acid) was also shown.
Assuntos
Manipulação de Alimentos/métodos , Azeite de Oliva/química , Fenóis/análise , Compostos Orgânicos Voláteis/análise , Microscopia Crioeletrônica , Cromatografia Gasosa-Espectrometria de Massas , Olea/química , Olea/metabolismo , Fenóis/isolamento & purificação , Temperatura , Vácuo , Compostos Orgânicos Voláteis/isolamento & purificaçãoRESUMO
The development of innovative technologies in the mechanical extraction process of extra virgin olive oil can improve its quality standards through the modulation of physical, chemical and biochemical processes. Extra virgin olive oil quality and varietal differentiation are influenced by many factors, particularly the extraction. The use of ultrasound technology in the extraction process does not affect the quality, the composition, and the thermal properties of the oil, facilitating its separation from solids, and it allows the release of active compounds from the olive paste, with a positive influence on the phenolic content. In this study, the impact of ultrasound technologies was evaluated on merceological parameters, quality profile, and organoleptic features of extra virgin olive oils extracted from whole and destoned olives of the three main Italian cultivars (i.e., Peranzana, Canino, and Coratina). The parameters analyzed were influenced by both genotype and treatment, in particular, sonication did not lead to significant changes in the nutraceutical profile of the oils. The de-stoned olives were able to determine a great improvement of oil quality both for phenolic and volatile composition with a significant enhancement of health and sensory properties of the product.
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The quality evolution of 14 extra-virgin olive oils (EVOOs), with different initial polyphenol and oleic acid (64.6-77.7%) levels, was determined during real-time storage in dark conditions at room temperature for 22 months. EVOOs with low (<20-200 mg/kg), medium (450-700 mg/kg), and high polyphenolic levels (750-1400 mg/kg) were used. We found high correlations among peroxide values, K232, K270, and storage time. Oleuropein derivatives decreased by 98%, 89%, and 85% in EVOOs with low, medium, and high polyphenolic levels, respectively, with the highest depletion occurring in those with the lowest initial concentrations. Besides having higher α-tocopherol protection from oxidative phenomena, EVOOs with the highest phenolic fractions showed lower head space accumulations of off-flavour volatile substances and thus demonstrated the best retention of sensory and health benefits. We propose that the shelf life of EVOOs can be determined from their initial levels of oleuropein derivatives.
Assuntos
Armazenamento de Alimentos , Iridoides/análise , Ácido Oleico/análise , Azeite de Oliva/química , Polifenóis/análise , alfa-Tocoferol/análise , Escuridão , Glucosídeos Iridoides , Oxirredução , Paladar , Fatores de TempoRESUMO
The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.
RESUMO
Ultrasound-assisted extraction is an innovative technique applied to the extraction process for virgin olive oil (VOO), which is generally employed to increase plant efficiency and improve product quality. A high-power ultrasound (US) device was introduced at an industrial plant that can process at 2 tons/h to evaluate the technique's physicochemical impact on quality parameters of VOO that was caused by an intensive mass transfer induced by acoustic cavitation process and shockwaves. The impact on oil yield was also evaluated with respect to the ripening stage and malaxation time. No significant effects on the legal and commercial parameters of VOO (including quality indices, sterols, triterpene dialcohols, waxes and diacylglycerols) were found for olives at medium-early ripening stage. Significant physical changes, increased extraction yield (22.7%), enhanced phenol content (10.1%) were observed in US-VOO compared to control (C) oil extracted with a traditional process at an early maturity index.
Assuntos
Manipulação de Alimentos/métodos , Olea/metabolismo , Azeite de Oliva/isolamento & purificação , Olea/química , Azeite de Oliva/química , Fenóis/análise , Fenóis/química , Pressão , Sonicação , Compostos Orgânicos Voláteis/análise , Compostos Orgânicos Voláteis/químicaRESUMO
This study aimed to evaluate a polyphenol extract from olive oil by-product, to improve the preservation of "Fior di latte" cheese during storage. Nine batches of "Fior di latte" cheese were manufactured in a local dairy production plant: three batches treated with 250⯵g/mL of phenols from olive oil by-products in the governing liquid; three batches treated with 500⯵g/mL of phenols in the governing liquid, and three untreated batches as the control group. The phenols effectively retarded the growth of Pseudomonas fluorescens and Enterobacteriaceae, acting mainly on the lag phase of the microorganisms, resulting in the prolongation of the time needed to reach the acceptable microbial limit. The delay in the growth of the spoilage bacteria was considered to indirectly influence the sensorial acceptability threshold, recorded through survival analysis. The combination of the two above-mentioned factors promotes the extension of "Fior di latte" cheese shelf life. by >2 and 4â¯days, for PA and PB respectively.
Assuntos
Anti-Infecciosos/farmacologia , Queijo/microbiologia , Enterobacteriaceae/efeitos dos fármacos , Microbiologia de Alimentos/métodos , Conservação de Alimentos/métodos , Azeite de Oliva/química , Pseudomonas fluorescens/efeitos dos fármacos , Anti-Infecciosos/química , Contagem de Colônia MicrobianaRESUMO
The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180⯰C for 8â¯min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.