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Effects of Cooking on Olive Oil Quality Attributes

Effects of Olive Oil Cooking


Effects of Microwaving Olive Oil:

All the studies that has been found in this field are imitating studies. All the found studies are following the same method which is heating the olive oil. All these studies did not depend on changing olive oil but they all heated it without any change for almost fifteen minutes. With these new equipment various powers have been used and these powers are heating olive oil from 500 Watt to 1100 Watt. These measures required the researchers to be very attentive to measure the heat from the moment it starts and the change that would happen to the substance. This has led to the evaluation of the chemical parameters like the olive oil oxidation. 

The scientific method has showed that the rates of VOO and OO have increased but these rates were not so much. The usage of a microwave in heating had a dramatic influence on the substance. The PV has increased also when the microwaves have been used in heating. The same thing happened in the cases of sunflower and peanut oil but with the half rate. There is a scientific opinion saying that the PV rates cannot be used in measuring the rates of oxidation as the hydroperoxides are changing when the power changes. When the power gets higher, the hydroperoxides becomes medium and when the power gets lower the hydroperoxides gets high. The fatty acid has also increased by the heat of the microwave. But in the case of the sunflower and peanut oil, it was lower than the olive oil. The microwave heating leads to high rates of oxidation.


Effects of Boiling Olive Oil:

As per the studies made in this regard, the behavior of olive oil when it is under water boiling factors are scarce eventually. In certain countries, there is a common practice to cook vegetable in waters in collaboration of olive oil as in small amounts. The process include soup integration and stewing while using temperature almost up to 100 C with a little higher degree while having it all in the pressure cookers. However, lower than aforementioned tasks, oxidative stress given by temperature and hydrolytic reactions ought to remain by the presence of water within a leaching of water soluble components.

Accordingly, Brenes et al. 2002 used the method of VOO to formulate different cooking conditions that included boiling already. In the same regard, three different pHs were examined so as to simulate the usual pH of Vegetable. As a result, olive oil was added at the rate of 2.4%. Later on, it was being cooked for 30 minutes and the water as well as oil phases were checked separately for phenolic attributes. The authors have confirmed that hydrolysis of hydroxytirosol and with presence of tyros’ glycols as well. However, no losses at all of total phenolic compounds were found at pH 6, there have been a clear degradation visible for lower pH values. Consequently, boiling acid vegetables in the existence of olive oil might lessen its phenolic content. Still, no one is able to disregard the fact that vegetables have phenolic compounds as well. The inventible diffuse in the boiling water and there is a possibility to interact. In the same regard tocopherol formality and fatty acid compositions were also calculated with no significance that indicate the olive oil is not oxidized within water boiling.

Another study in the same regard was made by Silva, Paiva-Martins and Garcia in 2010 has concluded the abovementioned study with the use of real cooking conditions and in existence of potatoes, carrots, and onions. The olive oil was added in the start of the cooking process or after 15 minutes from completing the task. The existence of vegetables in the water of cooking has increased massively the amount of polyphenol loss. Authors of the study have suggested that the loss could be adequate to the presence of metals Fe and Cu in certain vegetables. However, the losing amounts were also in collaboration with the processing time. It has been advantageous to add olive oil by only 15 minutes from completion. The interesting facts from the authors were that EVOO showed familiar benefits of OO after presenting the processing of vegetables. This fact would benefit of using EVOO in processes of boiling vegetables.


Conclusion and Recommendations:

In a nutshell, olive oil degradation within the thermal processing is a complicated issue in the eyes of chemistry. The reasons are related to the huge amounts of various compounds in the compositions and formulation of the olive oil. Considering the health concerns and effects as well, olive oil is derived from the interactions and reactions happening under thermal stress.

As a particular issue, the problem has been relatively checked in diverse studies with using multitude of analytical ways where some of them have reduced specificity and real domestic cooking conditions to relate to temperature, time and food presence. Hence, in a conclusion, it is worth mentioning that reliable methodology protocols and examining methods are required to address the real effects of olive oil compounds and the potential bioavailability on health and the endured effects.

Based on the achieved results for testing olive oil cooking factors under different severe processing factors, one can summarize that olive oil has a good thermal resistance all in all when compared to other vegetable oils. Also, a direct associations with other vegetable oils with alternative oleic acid such HOSO and olive oil explains an improved stability. The enhancements done in mostly attributed to the existence of antioxidant capacity of the phenolic elements in the combination with Vitamin E while providing a balanced protection within the thermal stress. Temperature, time, food presence and cooking process are seen as the heating conditions. As an initial olive oil composition, degradation rate shall be determine as well. Temperature achieved during the cooking is reliable in most vegetable oils for VOO. Consequently, it is known that VOO is known for its higher acidity. 

Hence, it is quite applicable to reduce the upper thermal limits in consideration to the lower boiling elements of FFA released later. When such things are processed, within temperatures up to 180-190 C in all facts to fry and roast. Olive oil has performed in similar and better conditions that other vegetable oils. However, under the microwave heating, temperatures could achieve the unpredicted on the basis of published results.


Effects of Cooking on Olive Oil Quality Attributes
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