Pinteus, SuseteNeves, MartaTecelão, CarlaSilva, SusanaCruz, AlexandraBernardino, SusanaMendes, VascoRibeiro, VâniaVaz, DanielaCampos, Maria Jorge2024-07-262024-07-262024Pinteus, S., Neves, M., Tecelão, C., Silva, S., Cruz, A., Bernardino, S., Campos, M. J., Mendes, V., Ribeiro, V., & Vaz, D. (2024). Oxidative Stability of Sunflower Oil Enriched with Fig Tree Leaves Bioactive Compounds at Frying Temperature: Vol. Part F2516. Springer Nature. https://doi.org/10.1007/978-3-031-48532-9_14978-3-031-48531-22524-342X978-3-031-48532-9http://hdl.handle.net/10400.8/9865Acknowledgements: This work was funded by national funds through FCT—Fundação para a Ciéncia e a Tecnologia, I.P., under the project MARE (UIDB/04292/2020 and UIDP/04292/2020), the project LA/P/0069/2020 granted to the Associate Laboratory ARNET and Internationalization Operational Program for financial support to the project 100%Figo (POCI- 01-0247- FEDER-064977) and the grant awarded to Susete Pintéus.Book Series: Springer Proceedings in Earth and Environmental Scienceshttps://www.springernature.com/gp/open-research/policies/book-policies Institutional or funder repository: 12 months - Embargo length after publication. Version of MS that can be deposited: Accepted Manuscript (AM).The pressure imposed by the increase of world’s population and climate change makes it imperative to find sustainable strategies to optimize food resources and decrease waste production based on circular economy principles. This work evaluated the potential of fig tree leaves to reduce the oxidation of sunflower oil when exposed to frying temperatures. The bioactive compounds extracted directly from fig tree leaves were incorporated into the oil at a ratio of 12.5% (m/m), with the assistance of ultrasounds. The supplemented oil was characterized in terms of its total phenolic content (TPC), which was determined using the Folin-Ciocalteu method, and its antioxidant capacity, which was evaluated using both the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assay and the ferric reduction antioxidant power (FRAP) assay. Also, the color of the oil and the oxidation products (K232 and K270) were analyzed. Supplementing the oil with fig tree leaves resulted in a higher antioxidant capacity compared to the control, as demonstrated by the DPPH assay (5128 ± 466 vs. 1106 ± 407 µM Trolox eq/kg oil), as well as lower levels of primary and secondary oxidation products. The results suggest that fig tree leaves can be a valuable source of antioxidant compounds with the capacity to improve the nutritional value and oxidative stability of sunflower oil under frying temperatures.engAntioxidant activityCircular economyVegetable oils oxidationFigs’ orchardsFood qualityOrchards sub-productsSustainable foodWaste valorizationbook parthttps://doi.org/10.1007/978-3-031-48532-9_142524-3438