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Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

Authors

  • Francesco Caponio,

    Corresponding author
    • Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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  • Mariagrazia Giarnetti,

    1. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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  • Vito M. Paradiso,

    1. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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  • Carmine Summo,

    1. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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  • Tommaso Gomes

    1. Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti (DISSPA), Università degli Studi di Bari “Aldo Moro”, Bari, Italy
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Correspondent: Fax: +39 080 5443467;

e-mail: francesco.caponio@agr.uniba.it

Summary

The lipid fraction of bakery products undergoes a significant degradation during baking, with an increase in undesirable oxidised substances, that can act as catalysts for further oxidative reactions during storage reducing the product shelf life. The use of extra virgin olive oil in bakery products rich in fat in place of refined oils was studied, assessing the evolution of the oxidative and hydrolytic degradation during storage. Two-way analysis of variance, followed by Tukey's HSD test for multiple comparisons, covariance and principal component analyses were carried out to compare the effect of the type of oils. The data obtained showed that the evolution of the oxidation levels in the analysed samples during storage was related to the type of oil used in the production process. Particularly, the use of extra virgin olive oil led to significantly lower values of hydroperoxides, ultraviolet absorption constants, triacylglycerol oligopolymers and oxidised triacylglycerols.

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