Recent research conducted in an Australian oil specialist laboratory confirms that Australian Extra Virgin Olive Oil is the safest and most stable oil to cook with. Canola oil, grapeseed oil and rice bran oil, were found to be the least stable and produced the highest level of polar compounds when heated.

Polar compounds are a by-product when oil is exposed to heat and are proven to be detrimental to health and linked to Alzheimer’s and Parkinson’s Disease.
  

 

Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating

Download the full paper here:
Download paper

  
Read more about polar compounds here.

Overview of key findings:

  • Smoke point does not predict an oil’s performance when heated
  • Oxidative stability and UV coefficients are better predictors when combined with total level of polyunsaturated fats
  • Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds
  • Production of polar compounds was more pronounced for refined oils
  • EVOO was demonstrated to be the most stable oil when heated, followed closely by other virgin oils

A white paper highlighting key practice implications will be released soon.

We encourage you to subscribe to the Olive Wellness Institute and stay updated in olive science.

For media or other enquiries please contact Sarah Gray, General Manager Olive Wellness Institute at s.gray@olivewellnessinstitute.org

Lead researcher and Olive Wellness Institute Expert Library Member, Florencia de Alzaa is available for interview on request.

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