Recent advances in spectroscopic approaches for assessing the stability of bioactive compounds and quality indices of olive oil during deep-frying: Current knowledge, challenges, and implications

Foods fried in olive oil received great attention due to its bioactive profile, antioxidants, high stability, and health benefits. However, several chemical alterations contribute to olive oil degradation during deep-frying (DF), and negatively modify its safety and quality. Therefore, measuring the quality indices of olive oil is a vital topic. The classical chemical approaches are destructive and use toxic chemicals, thus, a harmless and real-time analytical technique has become increasingly critical. This review highlights the recent advances of spectroscopic technologies (STs) stand-alone or integrated with chemometrics to provide reliable, rapid, low-cost, sustainable, multi-parametric, and eco-friendly method for monitoring the quality and safety of olive oil during thermal processing, moreover, the limitations of STs are included. The present review offers fundamental insights regarding the degradation of deep-fried olive oil and provides recent evidence in spectroscopy that can be used as consistent method, providing more benefits for the consumers and food industry. [Display omitted] •The stability of bioactive compounds in olive oils under DF are illustrated.•Analytical conventional approaches utility doesn't fulfil the sustainability demands.•Proposed STs are effective in determination of oxidized compounds in olive oils.•Spectral fingerprints allied with chemometrics are efficient to monitor the oxidation.•Merging multiple STs to assess degraded olive oil could alleviate their drawbacks.