Olive Oil consumption, as final seasoning or interior of cooked foods, is steadily increasing globally, mainly because it is famous for its nutritional benefits. Nonetheless, the maintenance of its quality and health attributes after thermal processing is often contested.
Our Olive Oil experts will discuss a careful review of published research on the assessment of Olive Oil thermal processing, so to be able to discover the optimal configurations for maximization of Olive Oil quality, while slowing up the start of oxidation products with detrimental health impacts.
Through the assortment of a specific olive grade, for example as extra-virgin, virgin or refined Olive Oil, exceptional beginning compositions may be achieved, specifically regarding bioactive and antioxidant chemicals, with a primary effect upon thermal performance and nutritional value of cooked foods.
In addition, an assortment of cooking practices, from common frying to boil and for example microwave cooking, along side operating conditions, as interval passes, temperature and food amounts, undoubtedly modify the Olive Oil chemical profile.
Based on theses compiled studies, to be able to preserve Olive Oil bioactive components, heating time has to be taken down for the minimal.
Olive Oil performance under thermal processing is generally equal or superior to other refined vegetable oils, also because of its balanced article regarding each major and minor elements.
However, as most of its bioactive components, such as phenolic compounds, are glossed with time, it is economically far superior to utilize reduce Olive Oil grades and constant replenishment underneath thermal processing.
Ultimately, it is likely to assist with future studies having to deal with thermal degradation paths of minor Olive Oil components and their implication in human health is going to be of particular value to further clarify this issue.