The antioxidants of the extra virgin olive oil are kept in the frying. Frying with it produces less harmful compounds than with other oils. The scientists already knew by various studies that, when heated at frying temperatures, some oils such as oil of sunflower produce more toxic compounds than olive.
Now researchers at the Innovation group Chemical Analysis at the University of Jaen in collaboration with the laboratory of Food Science and Hydrology at the Faculty of Pharmacy of the University of Oporto, have shown that the oil extra virgin olive better withstand the frying process that Other commercial varieties.
Testing with Other Oils
After comparing it with other vegetable fats, It is also the most stable and produces fewer toxic compounds. The oils used in the comparative research on the thermal oxidation process were extra virgin olive, the most used in the Mediterranean countries. The one of peanut, own of the Portuguese school canteens and canola, a type of rapeseed oil common in some countries of Central and Eastern Europe.In the experiment, the researchers kept the oils warm for several hours in which they made several potato fryings at different times. After each fry, they analyzed the resulting substances that could be harmful to health. In this way, they identified more than thirty toxic compounds resulting from thermal stress derived from frying.
Extra Virgin Olive Oil – Benefits
The study, published in the Journal of the American Oil Chemists’ Society.These are the benefits of
- Olive Oil used for frying come from its lower percentage of polyunsaturated fatty acids , such as omega 3, and a higher percentage of monounsaturated fatty acids, such as oleic (omega 9) , one of its main components.
- Although all the fats studied contain few polyunsaturated fatty acids, the extra virgin olive oil when fried produces fewer toxic compounds and takes longer to appear than in the case of peanut and canola due to the high content of antioxidants.
- These are responsible for the olive degrade less and more slowly than the others.
- The extra virgin olive oil is the most suitable for frying because it withstands the heat better and remains stable after several hours at high temperatures. Up to eight hours under severe heating, toxic oxidizing products do not appear.
- The extra virgin olive retains a good nutritional value and is more usable for the organism.
Research has focused on studying the nature and concentration of compounds that are altered or appear during the frying process, especially those that may be harmful to human health, such as volatile aldehydes.In addition, the study provides detailed information on the volatile compounds that originate during frying as a result of thermal degradation of oils, which helps to understand the chemical reactions that develop in the process. These substances are valid as indicators of quality to control and ensure their nutritional value and useful life.