Thursday, October 30, 2014
Fried foods are everyone’s favourite food and it is a common practice to reuse the frying oil multiple times. However, reheating the oil many times may result in production of toxic by-products that can be harmful. Now, American scientists suggest using olive oil for frying because it is much more robust than other oils in withstanding the high temperature of the fryer and is hence a healthier alternative.
According to their study reported in the Journal of Agricultural and Food Chemistry, the researchers found that olive oil maintains better quality and nutrition than seed oils, making it suitable for frying and reuse.
The researchers came to this conclusion by deep- and pan-frying raw potato pieces in four different refined oils, namely olive, corn, soybean, and sunflower oil. They reused these oils 10 times. They found that olive oil was the most stable oil for deep-frying at 320 and 374 degrees Fahrenheit (160 and 190⁰C), while sunflower oil degraded the fastest when pan-fried at 356 degrees.
Different oils have varied physical, chemical, and nutritional properties that can degrade oil quality when heated. These properties contribute to the formation of toxic by-products and reduce the nutritional qualities of the oil.
So, if you want to reuse the leftover oil from frying your favourite delicacies, it may be prudent to use olive oil.
For study details:-Click Here!