Azeite de Oliva e suas propriedades em preparações quentes: revisão da literatura

• Autor(a) principal: Nogueira-de-Almeida, Carlos Alberto
• Data de Publicação: 2022
• Outros Autores: Ribas Filho, Durval, Mello, Elza Daniel de, Melz, Graziela, Almeida, Ane Cristina Fayão
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: International Journal of Nutrology (Online)
• DOI: 10.1055/s-0040-1705067
• Texto Completo: https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/87
• topic: Plant oils; Olive oil; Fats

Introduction: Olive oil is recognized due to its anti-oxidant properties in order to be incorporated in cooking, but the most used form of oil is in the cold presentation. The aim of this study was to investigate the changes in the olive oil properties after cooking and frying. Methods: Active Research articles in national and international scientific basis, covering the years 1990-2015. Results: Olive oil shows discrete loss of antioxidants and lipid changes in properties after heating at high temperatures, but had greater stability compared to other types of oils, hardly leading to the formation of toxic compounds. Conclusion: We could use olive oil in heated preparation because it preserves much of its beneficial characteristics and, after heating, its beneficial properties remains superior to other oils.