`Olive Oil with Rosemary Extract Said to be Better for Frying

Health

Hojiblanca Develops Olive Oil with Rosemary Extract Said to be Better for Frying

Apr. 6, 2013
By Julie Butler

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Antiox­i­dant titans rose­mary extract and vir­gin olive oil together reduce a car­cino­gen found in pop­u­lar snacks such as french fries and potato crisps, Span­ish researchers say.

Acry­lamide, which can also dam­age cell DNA, forms in foods cooked at high heat and par­tic­u­larly in potato and cereal goods. Many health author­i­ties rec­om­mend reduc­ing expo­sure to it.

When con­ven­tional prod­ucts, such as sun­flower oil, are used for fry­ing, the level of acry­lamides increases with each use of the oil, accord­ing to Mur­cia-based nat­ural extracts com­pany Nutra­fur and the Hoji­blanca Coop­er­a­tive Group, which has its head­quar­ters in Málaga.

But they claim to have devel­oped a way to make a high sta­bil­ity olive oil that pro­duces up to 80 per­cent lower lev­els of acry­lamides than other oils — even high-oleic sun­flower oil — while also pro­duc­ing pro­gres­sively less of the com­pound with each fry­ing cycle.

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Accord­ing to a patent appli­ca­tion by Hoji­blanca pub­lished last July, the olive oil is said to have almost dou­ble the oxida­tive sta­bil­ity — which means it goes ran­cid much more slowly — than already very sta­ble vir­gin olive oil. This is attrib­uted to its 50 – 60mg/l con­tent of diter­pene phe­nols, com­pounds key to rose­mary extrac­t’s antiox­i­dant and anti-inflam­ma­tory kick.

With the Euro­pean Food Safety Author­ity due soon to update its risk assess­ment of acry­lamide in food, Olive Oil Times spoke to Nutra­fur pro­duc­tion man­ager Obdulio Benavente-Gar­cía Gar­cía, one of the inven­tors of the high sta­bil­ity olive oil, about its devel­op­ment.

Why did you add rose­mary extract?

Vir­gin olive oil not only has proven heart ben­e­fits, it nat­u­rally has the high­est level of antiox­i­dants of all fry­ing oils, but we sought to fur­ther increase its sta­bil­ity with other nat­ural antiox­i­dants so its final cost per fry cycle would be com­pet­i­tive with the much cheaper alter­na­tives usu­ally used in com­mer­cial food prepa­ra­tion, namely sun­flower, soy and corn oil.

The par­tic­u­lar rose­mary extract we use has the advan­tages of being both high in antiox­i­dants and sol­u­ble in olive oil.

What are the prospects of com­mer­cial suc­cess?

The ini­tial project was for a large fast food com­pany and the results were quite good. But that multi­na­tional decided not to pur­sue it because the olive oil gave their food too intense a fla­vor com­pared to veg­etable oil they had been using.

At the moment it’s dif­fi­cult to find a mar­ket because other oils used in indus­trial fry­ing are much cheaper than olive oil, although this one can be re-used more times. But we believe it’s a prod­uct that, once the eco­nomic sit­u­a­tion improves, could have a promis­ing future. After all, it doesn’t nec­es­sar­ily mean an increase in cost and has enor­mous advan­tages for con­sumer health over other oils.

Benavente-Gar­cía Gar­cía joined Julian Castillo Sánchez and Sil­via López Feria as the inven­tors of the process.



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