- Date:
- October 22, 2014
- Source:
- American Chemical Society
- Summary:
- Frying is one of the world's most popular ways to prepare food -- think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive. Scientists report that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.
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FULL STORY
Frying is one of the world's most
popular ways to prepare food -- think fried chicken and french fries.
Even candy bars and whole turkeys have joined the list. But before
dunking your favorite food in a vat of just any old oil, consider using
olive. Scientists report in ACS' Journal of Agricultural and Food Chemistry that olive oil withstands the heat of the fryer or pan better than several seed oils to yield more healthful food.
Mohamed Bouaziz and colleagues note that different oils have a range
of physical, chemical and nutritional properties that can degrade oil
quality when heated. Some of these changes can lead to the formation of
new compounds that are potentially toxic. By-products of heating oil can
also lower the nutritional value of the food being fried. Bouaziz's
team wanted to find out which cooking oil can maintain its quality under
high heat and repeated use.
The researchers deep- and pan-fried raw potato pieces in four different refined oils -- olive, corn, soybean and sunflower -- and reused the oil 10 times. They found that olive oil was the most stable oil for deep-frying at 320 and 374 degrees Fahrenheit, while sunflower oil degraded the fastest when pan-fried at 356 degrees. They conclude that for frying foods, olive oil maintains quality and nutrition better than seed oils.
The authors acknowledge funding from the Ministère de l'Enseignement Supérieur et de la Recherche Scientifique and the Ministère de l'Agriculture, Tunisia.
The researchers deep- and pan-fried raw potato pieces in four different refined oils -- olive, corn, soybean and sunflower -- and reused the oil 10 times. They found that olive oil was the most stable oil for deep-frying at 320 and 374 degrees Fahrenheit, while sunflower oil degraded the fastest when pan-fried at 356 degrees. They conclude that for frying foods, olive oil maintains quality and nutrition better than seed oils.
The authors acknowledge funding from the Ministère de l'Enseignement Supérieur et de la Recherche Scientifique and the Ministère de l'Agriculture, Tunisia.
Story Source:
Materials provided by American Chemical Society. Note: Content may be edited for style and length.
Materials provided by American Chemical Society. Note: Content may be edited for style and length.
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