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From the Research
Oxidation of Olive Oil When Heated
- Olive oil can undergo oxidation when heated, as shown in a study where two monovarietal extra virgin olive oils were subjected to heating at 180 degrees C for 36 h, resulting in a degradation of tocopherols and polyphenols 1.
- The oxidation progress of olive oil when heated can be monitored by measuring oil quality changes, such as peroxide value and conjugated dienes and trienes 1.
- The chemical composition of olive oils, particularly the amount of natural antioxidants, is an important parameter in their predictive behavior along the frying process 2.
Safety of Olive Oil for Culinary Use
- Despite the heating conditions, extra virgin olive oil (VOO) maintained most of its minor compounds and, therefore, most of its nutritional properties 1.
- Olive oil is clearly resistant to frying conditions, independently of the commercial category chosen, and can be used for domestic frying 2.
- The suitability of olive oil for culinary use can be assessed by evaluating its free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene, and total phenols 2.
Factors Affecting Oxidation of Olive Oil
- The amount of phenolic compounds in virgin olive oil can be influenced by different factors, including the olive cultivar and degree of ripeness, as well as by production and extraction technologies 3.
- The thermal oxidation stability of olive oil can be assessed using an UltraViolet (UV) induced fluorescence imaging system, which can monitor the changes that occur due to thermal exposure 4.
- The cultivars with a higher concentration of polyphenols showed greater resistance to the formation of oxidation products, indicating that they have a higher thermal stability 4.