Our Olive Oil experts may discuss a careful review of published reports about the assessment of Olive Oil thermal processing, to be able to discover the optimal configurations for maximization of Olive Oil quality, while slowing up the start of oxidation merchandise together with detrimental health impacts.
Through the collection of a specific olive grade, such as extra-virgin, virgin or refined Olive Oil, exceptional starting compositions may be achieved, specifically regarding bioactive and antioxidant chemicals, having a direct effect on thermal performance and nutritional value of cooked foods.
In addition, an assortment of cooking practices, from frequent frying to boiling and including microwave cooking, along with operating conditions, as time passes, temperature and food amounts, undoubtedly modify the Olive Oil chemical profile.
Based on theses published research, as a way to preserve Virgin Olive Oil bioactive elements, heating time ought to be taken down for the minimum.
Olive Oil performance beneath thermal processing is generally equal or more advanced than other refined vegetable oils, either owing to its balanced composition regarding both major and minor components.
But, as the majority of its bioactive components, such as chemicals, are glossed over time, it is economically better to use decrease Olive Oil grades and constant replenishment underneath thermal processing.
Ultimately, it is going to aid with future reports having to deal with thermal degradation paths of small Olive Oil parts and their implication in human health will undoubtedly be of particular value to further clarify this issue.