Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents

Sunflower oil, olive oil, and refined palm oil were enriched with an extract – rich in polyphenols – obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kg oil. Potatoes were pan-fried in both the enriched and the non-supplemented oils under domestic frying conditions. Total polyphenols were estimated by Folin-Ciocalteu and antioxidant capacity was assessed by the DPPH radical scavenging assay. Tocopherols' content was determined by HPLC analysis, phytosterols and squalene by GC, and oxidative stability by Rancimat. Supplemented frying oils had higher total polyphenols and tocopherols' content, oxidative stability, and antioxidant capacity, while phytosterols and squalene content were not affected by the supplementation. French fries prepared in supplemented oils had higher total polyphenols, tocopherols, phytosterols, and squalene content and exhibited higher antioxidant capacity than those fried in non-supplemented oils. By consuming French fries pan-fried in enriched oils, up to 1.4-, 2.2-, and 1.5-fold increase of tocopherols, phytosterols, and squalene intake could be achieved as compared to those prepared in the non-supplemented oils.