{"id":{"repo_id":"dialnet","oai_identifier":"oai:dialnet.unirioja.es:TES0000023202"},"canonical_url":"https://search.dev.ndltd.org/etd/dialnet/oai:dialnet.unirioja.es:TES0000023202","repository":{"repo_id":"dialnet","name":"Dialnet","base_url":"https://dialnet.unirioja.es/oaites/OAIHandler"},"display":{"title":"Stability of Extra Virgin Olive Oil and Other Edible Oils Under Deep-Frying and Storage Stress: A Multivariate Study of Instrumental and Sensory Data","abstract":"This thesis, structured in eight chapters, comprehensively investigates olive oil stability and enrichment. Chapter One introduces objectives. Chapter Two reviews olive oil significance and advanced spectroscopic techniques. Chapter Three details novel hydroxytyrosol-based enrichment protocols and non-destructive detection. Chapter Four confirms enhanced EVOO stability during deep-frying with enrichment. Chapters Five and Six comparatively analyze diverse oils under frying, highlighting hydroxytyrosol's antioxidant role and introducing robust NIRS-based quality quantification. Chapter Seven examines storage effects on EVOO cultivars and applies NIRS for monitoring. Chapter Eight concludes, discussing key findings, scientific contributions, and practical implications. ABSTRACT: The degradation of extra virgin olive oil (EVOO) during high-temperature deep-frying and prolonged storage—leading to loss of sensorial quality and health-benefiting polyphenols—poses a significant challenge. This doctoral thesis presents a comprehensive, interdisciplinary study to enhance olive oil thermo-oxidative stability. The research investigated EVOO under continuous deep-frying (170–210 °C, 0–48 hours) and long-term storage (up to 360 days) under both natural and accelerated aging conditions (40 °C). A central hypothesis was that phenolic compounds, especially hydroxytyrosol (HTyr), are crucial for oxidative resistance and health benefits. Analyses included chromatography (HPLC, GC), physicochemical, sensory, and spectroscopic methods, augmented by big data and advanced chemometrics. A key outcome is the development of a natural fortification approach using HTyr-rich olive fruit extract (OFE). Fortifying EVOO and various other olive oil types with HTyr significantly improved their oxidative and thermal stability during deep-frying compared to unfortified oils and reference sunflower oils. Fortified oils showed lower peroxide values, improved UV absorbance indices (K232, K270), and reduced total oxidation (TOTOX), while preserving functional quality. HTyr and tyrosol exhibited the highest thermal stability among phenolics. Sensory analysis confirmed that fortified oils maintained desirable attributes (fruitiness, bitterness, pungency) and minimized off-flavors, presenting a clean-label alternative to synthetic antioxidants. Optimal deep-frying conditions were identified as 3 hours at 170 °C with HTyr supplementation. Certain EVOO cultivars (e.g., Royuela, Picual) demonstrated exceptional thermal stability. A major methodological innovation is the application of near-infrared spectroscopy (NIRS) combined with SELECTOLS regression. This enabled rapid, non-destructive, and highly accurate (R = 0.86–0.99) prediction of quality parameters (fatty acid profiles, phenolics, pigments, antioxidant capacity, sensory attributes) using minimal wavelengths (5–30). This method offers a cost-effective, scalable, and eco-friendly solution for real-time quality control, nutritional labeling, and fraud prevention. EVOO consistently showed superior oxidative stability, with HTyr fortification broadly enhancing performance across oil types, supporting circular economy goals. Big data analytics further identified NIR spectral signatures for degradation. Long-term storage evaluation ( various EVOO samples, 5 cultivars, 2 harvest stages, up to 12 months) revealed that oils with higher phenolic content (e.g., Picual, Picudo) exhibited greater oxidative resistance, while low-phenolic samples (e.g., Arbequina) degraded rapidly, often losing EVOO classification. NIRS-based predictive models were effective for estimating EVOO shelf life, enabling optimization of storage and conservation strategies. In conclusion, this thesis provides a robust framework for fortifying EVOO with natural antioxidants, integrated with advanced analytical and big data techniques to preserve oil quality, safety, and sustainability. The research delivers scalable strategies to enhance product value, monitor shelf life, and maintain nutritional integrity, contributing significantly to food science, analytical chemistry, lipid research, and sustainability with broad implications for the edible oil industry.","abstract_html":"This thesis, structured in eight chapters, comprehensively investigates olive oil stability and enrichment. Chapter One introduces objectives. Chapter Two reviews olive oil significance and advanced spectroscopic techniques. Chapter Three details novel hydroxytyrosol-based enrichment protocols and non-destructive detection. Chapter Four confirms enhanced EVOO stability during deep-frying with enrichment. Chapters Five and Six comparatively analyze diverse oils under frying, highlighting hydroxytyrosol's antioxidant role and introducing robust NIRS-based quality quantification. Chapter Seven examines storage effects on EVOO cultivars and applies NIRS for monitoring. Chapter Eight concludes, discussing key findings, scientific contributions, and practical implications. ABSTRACT: The degradation of extra virgin olive oil (EVOO) during high-temperature deep-frying and prolonged storage—leading to loss of sensorial quality and health-benefiting polyphenols—poses a significant challenge. This doctoral thesis presents a comprehensive, interdisciplinary study to enhance olive oil thermo-oxidative stability. The research investigated EVOO under continuous deep-frying (170–210 °C, 0–48 hours) and long-term storage (up to 360 days) under both natural and accelerated aging conditions (40 °C). A central hypothesis was that phenolic compounds, especially hydroxytyrosol (HTyr), are crucial for oxidative resistance and health benefits. Analyses included chromatography (HPLC, GC), physicochemical, sensory, and spectroscopic methods, augmented by big data and advanced chemometrics. A key outcome is the development of a natural fortification approach using HTyr-rich olive fruit extract (OFE). Fortifying EVOO and various other olive oil types with HTyr significantly improved their oxidative and thermal stability during deep-frying compared to unfortified oils and reference sunflower oils. Fortified oils showed lower peroxide values, improved UV absorbance indices (K232, K270), and reduced total oxidation (TOTOX), while preserving functional quality. HTyr and tyrosol exhibited the highest thermal stability among phenolics. Sensory analysis confirmed that fortified oils maintained desirable attributes (fruitiness, bitterness, pungency) and minimized off-flavors, presenting a clean-label alternative to synthetic antioxidants. Optimal deep-frying conditions were identified as 3 hours at 170 °C with HTyr supplementation. Certain EVOO cultivars (e.g., Royuela, Picual) demonstrated exceptional thermal stability. A major methodological innovation is the application of near-infrared spectroscopy (NIRS) combined with SELECTOLS regression. This enabled rapid, non-destructive, and highly accurate (R = 0.86–0.99) prediction of quality parameters (fatty acid profiles, phenolics, pigments, antioxidant capacity, sensory attributes) using minimal wavelengths (5–30). This method offers a cost-effective, scalable, and eco-friendly solution for real-time quality control, nutritional labeling, and fraud prevention. EVOO consistently showed superior oxidative stability, with HTyr fortification broadly enhancing performance across oil types, supporting circular economy goals. Big data analytics further identified NIR spectral signatures for degradation. Long-term storage evaluation ( various EVOO samples, 5 cultivars, 2 harvest stages, up to 12 months) revealed that oils with higher phenolic content (e.g., Picual, Picudo) exhibited greater oxidative resistance, while low-phenolic samples (e.g., Arbequina) degraded rapidly, often losing EVOO classification. NIRS-based predictive models were effective for estimating EVOO shelf life, enabling optimization of storage and conservation strategies. In conclusion, this thesis provides a robust framework for fortifying EVOO with natural antioxidants, integrated with advanced analytical and big data techniques to preserve oil quality, safety, and sustainability. The research delivers scalable strategies to enhance product value, monitor shelf life, and maintain nutritional integrity, contributing significantly to food science, analytical chemistry, lipid research, and sustainability with broad implications for the edible oil industry.","abstract_has_math":false,"creators":["Abdellatif, Taha Mehany Hussein"],"institution":"Universidad de La Rioja (España)","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":["González Sáiz, José María (Universidad de La Rioja)","Pizarro Millán, Consuelo (Universidad de La Rioja)"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2025,"date_issued":"2025","date_published":"2025","updated_at":"2026-07-24T06:27:11Z","subjects":[],"languages":["eng"],"rights":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://dialnet.unirioja.es/servlet/oaites?codigo=394335","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["González Sáiz, José María (Universidad de La Rioja)","Pizarro Millán, Consuelo (Universidad de La Rioja)"]},{"key":"dc:creator","label":"Author","values":["Abdellatif, Taha Mehany Hussein"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2025"]},{"key":"dc:publisher","label":"Institution","values":["Universidad de La Rioja (España)"]},{"key":"dc:type","label":"Dc Type","values":["text (thesis)"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://dialnet.unirioja.es/servlet/oaites?codigo=394335"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["This thesis, structured in eight chapters, comprehensively investigates olive oil stability and enrichment. Chapter One introduces objectives. Chapter Two reviews olive oil significance and advanced spectroscopic techniques. Chapter Three details novel hydroxytyrosol-based enrichment protocols and non-destructive detection. Chapter Four confirms enhanced EVOO stability during deep-frying with enrichment. Chapters Five and Six comparatively analyze diverse oils under frying, highlighting hydroxytyrosol's antioxidant role and introducing robust NIRS-based quality quantification. Chapter Seven examines storage effects on EVOO cultivars and applies NIRS for monitoring. Chapter Eight concludes, discussing key findings, scientific contributions, and practical implications. ABSTRACT: The degradation of extra virgin olive oil (EVOO) during high-temperature deep-frying and prolonged storage—leading to loss of sensorial quality and health-benefiting polyphenols—poses a significant challenge. This doctoral thesis presents a comprehensive, interdisciplinary study to enhance olive oil thermo-oxidative stability. The research investigated EVOO under continuous deep-frying (170–210 °C, 0–48 hours) and long-term storage (up to 360 days) under both natural and accelerated aging conditions (40 °C). A central hypothesis was that phenolic compounds, especially hydroxytyrosol (HTyr), are crucial for oxidative resistance and health benefits. Analyses included chromatography (HPLC, GC), physicochemical, sensory, and spectroscopic methods, augmented by big data and advanced chemometrics. A key outcome is the development of a natural fortification approach using HTyr-rich olive fruit extract (OFE). Fortifying EVOO and various other olive oil types with HTyr significantly improved their oxidative and thermal stability during deep-frying compared to unfortified oils and reference sunflower oils. Fortified oils showed lower peroxide values, improved UV absorbance indices (K232, K270), and reduced total oxidation (TOTOX), while preserving functional quality. HTyr and tyrosol exhibited the highest thermal stability among phenolics. Sensory analysis confirmed that fortified oils maintained desirable attributes (fruitiness, bitterness, pungency) and minimized off-flavors, presenting a clean-label alternative to synthetic antioxidants. Optimal deep-frying conditions were identified as 3 hours at 170 °C with HTyr supplementation. Certain EVOO cultivars (e.g., Royuela, Picual) demonstrated exceptional thermal stability. A major methodological innovation is the application of near-infrared spectroscopy (NIRS) combined with SELECTOLS regression. This enabled rapid, non-destructive, and highly accurate (R = 0.86–0.99) prediction of quality parameters (fatty acid profiles, phenolics, pigments, antioxidant capacity, sensory attributes) using minimal wavelengths (5–30). This method offers a cost-effective, scalable, and eco-friendly solution for real-time quality control, nutritional labeling, and fraud prevention. EVOO consistently showed superior oxidative stability, with HTyr fortification broadly enhancing performance across oil types, supporting circular economy goals. Big data analytics further identified NIR spectral signatures for degradation. Long-term storage evaluation ( various EVOO samples, 5 cultivars, 2 harvest stages, up to 12 months) revealed that oils with higher phenolic content (e.g., Picual, Picudo) exhibited greater oxidative resistance, while low-phenolic samples (e.g., Arbequina) degraded rapidly, often losing EVOO classification. NIRS-based predictive models were effective for estimating EVOO shelf life, enabling optimization of storage and conservation strategies. In conclusion, this thesis provides a robust framework for fortifying EVOO with natural antioxidants, integrated with advanced analytical and big data techniques to preserve oil quality, safety, and sustainability. The research delivers scalable strategies to enhance product value, monitor shelf life, and maintain nutritional integrity, contributing significantly to food science, analytical chemistry, lipid research, and sustainability with broad implications for the edible oil industry.","Esta tesis, estructurada en ocho capítulos, investiga exhaustivamente la estabilidad y el enriquecimiento del aceite de oliva. El Capítulo Uno introduce los objetivos. El Capítulo Dos revisa la importancia del aceite de oliva y técnicas espectroscópicas avanzadas. El Capítulo Tres detalla nuevos protocolos de enriquecimiento con hidroxitirosol y detección no destructiva. El Capítulo Cuatro confirma la estabilidad mejorada del AOVE durante la fritura con enriquecimiento. Los Capítulos Cinco y Seis analizan comparativamente diversos aceites bajo fritura, destacando el papel antioxidante del hidroxitirosol e introduciendo una robusta cuantificación de calidad basada en NIRS. El Capítulo Siete examina los efectos del almacenamiento en cultivares de AOVE y aplica NIRS para el monitoreo. El Capítulo Ocho concluye, discutiendo hallazgos clave, contribuciones científicas e implicacioes prácticas. La degradación del aceite de oliva virgen extra (AOVE) durante la fritura a alta temperatura y el almacenamiento prolongado —que conlleva la pérdida de calidad sensorial y de polifenoles endógenos beneficiosos para la salud— representa un desafío significativo. Esta tesis presenta un estudio exhaustivo e interdisciplinario para mejorar la estabilidad termooxidativa del aceite de oliva. La investigación evaluó el AOVE bajo fritura continua (170–210 °C, 0–48 horas) y almacenamiento a largo plazo (hasta 360 días) en condiciones naturales y de envejecimiento acelerado (40 °C). Una hipótesis central fue que los compuestos fenólicos, especialmente el hidroxitirosol (HTyr), son cruciales para la resistencia oxidativa y los beneficios para la salud. Los análisis incluyeron técnicas cromatográficas (HPLC, GC), fisicoquímicas, sensoriales y espectroscópicas, complementadas con enfoques de big data y quimiometría avanzada. Un resultado clave es el desarrollo de un enfoque de fortificación natural utilizando extracto de fruto de oliva rico en HTyr. La fortificación de AOVE y varios otros tipos de aceite de oliva con HTyr mejoró significativamente su estabilidad oxidativa y térmica durante la fritura en comparación con los aceites sin fortificar y los aceiles de girasol de referencia. Los aceites fortificados mostraron valores de peróxido más bajos, índices de absorbancia UV mejorados y una reducción de la oxidación total, preservando la calidad funcional bajo calentamiento prolongado. El HTyr y el tirosol exhibieron la mayor estabilidad térmica entre los compuestos fenólicos. El análisis sensorial reveló que los aceites fortificados mantuvieron atributos clave (frutado, amargor, picor) y minimizaban los sabores desagradables, como la rancidez, presentándose como una alternativa de etiqueta limpia a los antioxidantes sintéticos. La condición óptima de fritura se identificó como 3 horas a 170 °C con suplementación de HTyr. Algunas variedades de AOVE (ej., Royuela, Picual) demostraron una estabilidad térmica excepcional. Una innovación metodológica importante es la aplicación de la espectroscopia de infrarrojo cercano (NIRS) combinada con la regresión SELECT-OLS. Esto permitió una predicción rápida, no destructiva y altamente precisa (R = 0.86–0.99) de parámetros de calidad (perfiles de ácidos grasos, fenólicos, pigmentos, capacidad antioxidante, atributos sensoriales) utilizando un mínimo de longitudes de onda (5–30). Este método ofrece una solución rentable, escalable y ecológica para el control de calidad en tiempo real, el etiquetado nutricional y la prevención del fraude. El AOVE mostró consistentemente una estabilidad oxidativa superior, y la fortificación con HTyr mejoró ampliamente el rendimiento en todos los tipos de aceite, apoyando los objetivos de la economía circular. El análisis de big data identificó firmas espectrales NIR vinculadas a la degradación del aceite. La evaluación de la estabilidad a largo plazo (5 variedades de AOVE, 2 etapas de cosecha, hasta 12 meses) reveló que los aceites con mayor contenido fenólico (ej., Picual, Picudo) demostraron una mayor resistencia oxidativa, mientras que las muestras con bajo contenido fenólico (ej., algunos lotes de Arbequina) se degradaron rápidamente, perdiendo a menudo la clasificación de AOVE. Los modelos predictivos basados en NIRS fueron efectivos para estimar la vida útil del AOVE, permitiendo la optimización de las condiciones de almacenamiento y las estrategias de conservación. En conclusión, esta tesis proporciona un marco robusto para la fortificación del AOVE con antioxidantes naturales, integrado con técnicas analíticas avanzadas y big data para preservar la calidad, seguridad y sostenibilidad del aceite. La investigación ofrece estrategias escalables para mejorar el valor del producto, monitorear la vida útil y mantener la integridad nutricional, contribuyendo significativamente a la ciencia de los alimentos, la química analítica, la investigación de lípidos y la sostenibilidad, con amplias implicaciones para la industria de los aceites comestibles."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Stability of Extra Virgin Olive Oil and Other Edible Oils Under Deep-Frying and Storage Stress: A Multivariate Study of Instrumental and Sensory Data"]}]}],"canonical_facts":{"dc:contributor":["González Sáiz, José María (Universidad de La Rioja)","Pizarro Millán, Consuelo (Universidad de La Rioja)"],"dc:creator":["Abdellatif, Taha Mehany Hussein"],"dc:date":["2025"],"dc:description":["This thesis, structured in eight chapters, comprehensively investigates olive oil stability and enrichment. Chapter One introduces objectives. Chapter Two reviews olive oil significance and advanced spectroscopic techniques. Chapter Three details novel hydroxytyrosol-based enrichment protocols and non-destructive detection. Chapter Four confirms enhanced EVOO stability during deep-frying with enrichment. Chapters Five and Six comparatively analyze diverse oils under frying, highlighting hydroxytyrosol's antioxidant role and introducing robust NIRS-based quality quantification. Chapter Seven examines storage effects on EVOO cultivars and applies NIRS for monitoring. Chapter Eight concludes, discussing key findings, scientific contributions, and practical implications. ABSTRACT: The degradation of extra virgin olive oil (EVOO) during high-temperature deep-frying and prolonged storage—leading to loss of sensorial quality and health-benefiting polyphenols—poses a significant challenge. This doctoral thesis presents a comprehensive, interdisciplinary study to enhance olive oil thermo-oxidative stability. The research investigated EVOO under continuous deep-frying (170–210 °C, 0–48 hours) and long-term storage (up to 360 days) under both natural and accelerated aging conditions (40 °C). A central hypothesis was that phenolic compounds, especially hydroxytyrosol (HTyr), are crucial for oxidative resistance and health benefits. Analyses included chromatography (HPLC, GC), physicochemical, sensory, and spectroscopic methods, augmented by big data and advanced chemometrics. A key outcome is the development of a natural fortification approach using HTyr-rich olive fruit extract (OFE). Fortifying EVOO and various other olive oil types with HTyr significantly improved their oxidative and thermal stability during deep-frying compared to unfortified oils and reference sunflower oils. Fortified oils showed lower peroxide values, improved UV absorbance indices (K232, K270), and reduced total oxidation (TOTOX), while preserving functional quality. HTyr and tyrosol exhibited the highest thermal stability among phenolics. Sensory analysis confirmed that fortified oils maintained desirable attributes (fruitiness, bitterness, pungency) and minimized off-flavors, presenting a clean-label alternative to synthetic antioxidants. Optimal deep-frying conditions were identified as 3 hours at 170 °C with HTyr supplementation. Certain EVOO cultivars (e.g., Royuela, Picual) demonstrated exceptional thermal stability. A major methodological innovation is the application of near-infrared spectroscopy (NIRS) combined with SELECTOLS regression. This enabled rapid, non-destructive, and highly accurate (R = 0.86–0.99) prediction of quality parameters (fatty acid profiles, phenolics, pigments, antioxidant capacity, sensory attributes) using minimal wavelengths (5–30). This method offers a cost-effective, scalable, and eco-friendly solution for real-time quality control, nutritional labeling, and fraud prevention. EVOO consistently showed superior oxidative stability, with HTyr fortification broadly enhancing performance across oil types, supporting circular economy goals. Big data analytics further identified NIR spectral signatures for degradation. Long-term storage evaluation ( various EVOO samples, 5 cultivars, 2 harvest stages, up to 12 months) revealed that oils with higher phenolic content (e.g., Picual, Picudo) exhibited greater oxidative resistance, while low-phenolic samples (e.g., Arbequina) degraded rapidly, often losing EVOO classification. NIRS-based predictive models were effective for estimating EVOO shelf life, enabling optimization of storage and conservation strategies. In conclusion, this thesis provides a robust framework for fortifying EVOO with natural antioxidants, integrated with advanced analytical and big data techniques to preserve oil quality, safety, and sustainability. The research delivers scalable strategies to enhance product value, monitor shelf life, and maintain nutritional integrity, contributing significantly to food science, analytical chemistry, lipid research, and sustainability with broad implications for the edible oil industry.","Esta tesis, estructurada en ocho capítulos, investiga exhaustivamente la estabilidad y el enriquecimiento del aceite de oliva. El Capítulo Uno introduce los objetivos. El Capítulo Dos revisa la importancia del aceite de oliva y técnicas espectroscópicas avanzadas. El Capítulo Tres detalla nuevos protocolos de enriquecimiento con hidroxitirosol y detección no destructiva. El Capítulo Cuatro confirma la estabilidad mejorada del AOVE durante la fritura con enriquecimiento. Los Capítulos Cinco y Seis analizan comparativamente diversos aceites bajo fritura, destacando el papel antioxidante del hidroxitirosol e introduciendo una robusta cuantificación de calidad basada en NIRS. El Capítulo Siete examina los efectos del almacenamiento en cultivares de AOVE y aplica NIRS para el monitoreo. El Capítulo Ocho concluye, discutiendo hallazgos clave, contribuciones científicas e implicacioes prácticas. La degradación del aceite de oliva virgen extra (AOVE) durante la fritura a alta temperatura y el almacenamiento prolongado —que conlleva la pérdida de calidad sensorial y de polifenoles endógenos beneficiosos para la salud— representa un desafío significativo. Esta tesis presenta un estudio exhaustivo e interdisciplinario para mejorar la estabilidad termooxidativa del aceite de oliva. La investigación evaluó el AOVE bajo fritura continua (170–210 °C, 0–48 horas) y almacenamiento a largo plazo (hasta 360 días) en condiciones naturales y de envejecimiento acelerado (40 °C). Una hipótesis central fue que los compuestos fenólicos, especialmente el hidroxitirosol (HTyr), son cruciales para la resistencia oxidativa y los beneficios para la salud. Los análisis incluyeron técnicas cromatográficas (HPLC, GC), fisicoquímicas, sensoriales y espectroscópicas, complementadas con enfoques de big data y quimiometría avanzada. Un resultado clave es el desarrollo de un enfoque de fortificación natural utilizando extracto de fruto de oliva rico en HTyr. La fortificación de AOVE y varios otros tipos de aceite de oliva con HTyr mejoró significativamente su estabilidad oxidativa y térmica durante la fritura en comparación con los aceites sin fortificar y los aceiles de girasol de referencia. Los aceites fortificados mostraron valores de peróxido más bajos, índices de absorbancia UV mejorados y una reducción de la oxidación total, preservando la calidad funcional bajo calentamiento prolongado. El HTyr y el tirosol exhibieron la mayor estabilidad térmica entre los compuestos fenólicos. El análisis sensorial reveló que los aceites fortificados mantuvieron atributos clave (frutado, amargor, picor) y minimizaban los sabores desagradables, como la rancidez, presentándose como una alternativa de etiqueta limpia a los antioxidantes sintéticos. La condición óptima de fritura se identificó como 3 horas a 170 °C con suplementación de HTyr. Algunas variedades de AOVE (ej., Royuela, Picual) demostraron una estabilidad térmica excepcional. Una innovación metodológica importante es la aplicación de la espectroscopia de infrarrojo cercano (NIRS) combinada con la regresión SELECT-OLS. Esto permitió una predicción rápida, no destructiva y altamente precisa (R = 0.86–0.99) de parámetros de calidad (perfiles de ácidos grasos, fenólicos, pigmentos, capacidad antioxidante, atributos sensoriales) utilizando un mínimo de longitudes de onda (5–30). Este método ofrece una solución rentable, escalable y ecológica para el control de calidad en tiempo real, el etiquetado nutricional y la prevención del fraude. El AOVE mostró consistentemente una estabilidad oxidativa superior, y la fortificación con HTyr mejoró ampliamente el rendimiento en todos los tipos de aceite, apoyando los objetivos de la economía circular. El análisis de big data identificó firmas espectrales NIR vinculadas a la degradación del aceite. La evaluación de la estabilidad a largo plazo (5 variedades de AOVE, 2 etapas de cosecha, hasta 12 meses) reveló que los aceites con mayor contenido fenólico (ej., Picual, Picudo) demostraron una mayor resistencia oxidativa, mientras que las muestras con bajo contenido fenólico (ej., algunos lotes de Arbequina) se degradaron rápidamente, perdiendo a menudo la clasificación de AOVE. Los modelos predictivos basados en NIRS fueron efectivos para estimar la vida útil del AOVE, permitiendo la optimización de las condiciones de almacenamiento y las estrategias de conservación. En conclusión, esta tesis proporciona un marco robusto para la fortificación del AOVE con antioxidantes naturales, integrado con técnicas analíticas avanzadas y big data para preservar la calidad, seguridad y sostenibilidad del aceite. La investigación ofrece estrategias escalables para mejorar el valor del producto, monitorear la vida útil y mantener la integridad nutricional, contribuyendo significativamente a la ciencia de los alimentos, la química analítica, la investigación de lípidos y la sostenibilidad, con amplias implicaciones para la industria de los aceites comestibles."],"dc:format":["application/pdf"],"dc:identifier":["https://dialnet.unirioja.es/servlet/oaites?codigo=394335"],"dc:language":["eng"],"dc:publisher":["Universidad de La Rioja (España)"],"dc:rights":["LICENCIA DE USO: Los documentos a texto completo incluidos en Dialnet son de acceso libre y propiedad de sus autores y/o editores. Por tanto, cualquier acto de reproducción, distribución, comunicación pública y/o transformación total o parcial requiere el consentimiento expreso y escrito de aquéllos. Cualquier enlace al texto completo de estos documentos deberá hacerse a través de la URL oficial de éstos en Dialnet. Más información: https://dialnet.unirioja.es/info/derechosOAI | INTELLECTUAL PROPERTY RIGHTS STATEMENT: Full text documents hosted by Dialnet are protected by copyright and/or related rights. This digital object is accessible without charge, but its use is subject to the licensing conditions set by its authors or editors. Unless expressly stated otherwise in the licensing conditions, you are free to linking, browsing, printing and making a copy for your own personal purposes. All other acts of reproduction and communication to the public are subject to the licensing conditions expressed by editors and authors and require consent from them. Any link to this document should be made using its official URL in Dialnet. More info: https://dialnet.unirioja.es/info/derechosOAI"],"dc:title":["Stability of Extra Virgin Olive Oil and Other Edible Oils Under Deep-Frying and Storage Stress: A Multivariate Study of Instrumental and Sensory Data"],"dc:type":["text (thesis)"]},"updated_at":"2026-07-24T06:27:11Z"}