000			02020nab a22003617a 4500
001			G96239
003			MX-TxCIM
005			20171220113542.0
008			121211b |||p||p||||||| |z||| |
024	8		_ahttps://doi.org/10.1111/j.1750-3841.2007.00493.x
040			_aMX-TxCIM
041	0		_aEn
043			_aUS
100	1		_aChiou, A.
245	0	0	_aRetention and distribution of polyphenols after pan-frying of french fries in oils enriched with olive leaf extract
260			_c2007
520			_aPalm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin?Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.
546			_aEnglish
591			_aJohn Wiley
593			_aCarelia Juarez
595			_aRPC
650	1	0	_aEnrichment
650	1	0	_aPolyphenols
653	0		_aFrench fries
653	0		_aOlive leaves
700	1		_aAndrikopoulos, N.K., _ecoaut.
700	1		_aKalogeropoulos, N., _ecoaut.
700	1		_aMylona, A., _ecoaut.
700	1		_aNtalla, I., _ecoaut.
700	1		_aSalta, F.N., _ecoaut.
773	0		_tJournal of Food Science _gv. 72, no. 8, p. S574-S584
942			_cJA
999			_c28985 _d28985