Advantages of thermal stability of virgin olive oil over canola and frying oil

Effect of Fatty Acid Composition on Thermal Stability of Extra Virgin Olive Oil

Background: Fatty acids are the main compounds in edible oils. Oil thermal stability depends on the composition of fatty acids. So, this study was conducted to investigate the effect of fatty acid composition on the oxidative stability of extra virgin olive oil during heating process.  Methods: Totally, eight virgin olive oil samples, including five imported oils from market place of Ma...

Virgin olive oil and nutrition

Numerous medical studies (a study in seven countries, Monika study, Dart studies, etc. ) have shown that olive oil is one of the most important ingredient of "Mediterranean diet" associated with a reduction in cardiovascular disease and certain types of cancerous diseases. Nutritional and health value of virgin olive oil is attributed to the large proportion of monounsaturated fatty acids (main...

Improving Oxidative Stability of Virgin Olive Oil: Comparison of Zataria Multiflora Essential Oil with α-Tocopherol

Background and Objectives: Virgin olive oil is a vastly consumed product, with widespread appreciation for its good nutritional and health properties. However, oxidation can reduce its quality. The aim of this study was to investigate how the essential oil of Zataria multiflora (Shirazi thyme) can contribute to the prevention of virgin olive oil oxidation in comparison with the actions of &alph...

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying.

The concentration of hydroxytyrosol (3,4-DHPEA) and its secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEA-EA) in virgin olive oil decreased rapidly when the oil was repeatedly used for preparing french fries in deep-fat frying operations. At the end of the first frying process (10 min at 180 degrees C), the concentration of the dihydroxyphenol components was reduced to 50-60% of the original...

Sensory Analysis of Virgin Olive Oil

Extra virgin olive oil and oleic acid

For many decades, researchers have investigated the relationships between health status and consumption of extra virgin olive oil. Extra virgin olive oil (and oleic acid) is considered important for the prevention of coronary heart disease. While the biomolecular aspects involving G protein need further research, oleic acid levels in platelets may be a discriminating factor, together with linol...