Our Olive Oil experts may discuss a careful review of published reports on the assessment of Olive Oil thermal processing, to be able to discover the optimal settings for maximization of Olive Oil quality, while slowing up the onset 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 beginning compositions may be achieved, specifically regarding bioactive and antioxidant compounds, having a direct effect on thermal performance and nutritional value of cooked foods.
In addition, an assortment of cooking practices, from common 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 printed research, as a way to preserve Virgin Olive Oil bioactive components, heating time should be taken down for the minimum.
Olive Oil performance beneath thermal processing is generally equal or more advanced than other refined vegetable oils, due to its balanced composition regarding both major and minor components.
But, as the majority of its bioactive elements, including 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 minor Olive Oil parts and their implication in human health will undoubtedly be of particular value to further clarify this issue.