Scientists have found out, losing a olive oil whether its properties when frying

Ученые выяснили, теряет ли оливковое масло свои свойства при жарке

Scientists have found that olive oil is the first pressing, which is the basis of the Mediterranean diet retains its useful properties even after frying. The study is published in the journal Antioxidants.

It is believed that olive oil is first cold pressed has a protective effect on the body due to its content of antioxidants, which in it more than in any other oils. Not coincidentally, this product occupies a Central place in popular these days the Mediterranean diet. But common in Mediterranean cuisine is the use of olive oil for cooking, particularly for frying. It is known that heat processing of food adversely affects many of the useful properties of the products, including the fact that destroying the antioxidants.

Olive extra virgin oil is the main fat source of the Mediterranean diet and its health benefits mainly associated with compounds called polyphenols. Scientists from the University of Barcelona in Spain and the University of são Paulo in Brazil decided to find out whether polyphenols in olive oil after frying. In this case, all the experiments they carried out in conditions of normal home cooking.

“The influence of cooking processes on the polyphenol olive oil has always been studied in laboratory or industrial conditions, that is far from the reality of our homes”, — States the press release words of the head of research of Rosa Maria of Lamuela-Raventos (Rosa Maria Lamuela-Raventós), Director of the Institute for research in nutrition and food safety, University of Barcelona.

The authors studied the effect of short and long-frying on the decomposition of polyphenols and found that at a temperature of 120 degrees Celsius, the polyphenol content decreased by 40 percent, and at 170 degrees — 75 percent compared to the levels of antioxidants in raw oil.

Cooking time affect the individual phenols, such as hydroxytyrosol, but not on the total content of phenols. Even after long roasting levels of antioxidants oils were within the parameters, stated by the European Union as “healthy”.

“Despite the decrease in the concentration of polyphenols in the heating process, olive oil is polyphenols, which meets the European standards of health. This means that it has properties that protect against oxidation of the particles of LDL cholesterol (“bad” cholesterol. — Approx. ed.),” notes Julian Lozano-castelló (Julián Lozano-Castellón), the first author of the article.

In the next phase of research, the authors plan to investigate how will change the properties of olive oil when cooking with other ingredients of the Mediterranean diet, in particular with legumes and meat.

“In addition, we need to conduct studies on humans for comparison of the potential benefits of using olive oil first cold pressing in comparison with other oils,” concludes Lamuela-Raventos.

The scientists also want to find out how to use olive oil in “nesravnennaya” populations, culinary traditions which differ significantly from the residents of the South of Europe

According to the researchers, their findings are very important to compile the correct nutritional advice.

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