Olive Oil Good For Cooking and Frying, Perfectly Safe

Is olive oil good for cooking and frying? Research of the EHU-Universitya states have studied the changes in fatty fish and native olive oil during the frying process. Scientists fried the fish using original oils have proven a major impact on the changes during the frying process. They have proved that choosing cooking oil is very important because of impact on lipid profile or fats in fish. And the possible effect on the generation of toxic compounds in the oil for frying. Surely this can affect food and disrupt the body's health.

The scientists used pieces of fish meat of Dicentrarchus Labrax (European Sea Bass) and Sparus aurata (Dorade). Both species tested using two methods, fried and cooked in a microwave oven. Each method uses native olive oil 'extra virgin' and sunflower oil. Scientists have studied the changes in the lipid composition of fish and cooking oil through the measurement of Proton Nuclear Magnetic Resonance Imaging (H-1 NMR).

Olive Oil Good For Cooking and Frying

Why you should use olive oil good for cooking and frying perfect? Frying fish not only causes fatty fish migrate into cooking oil, but the oil component also transferred to the pieces of meat causes the pure oil composition modified. Oil enriched by fatty acids that appear in higher concentrations caused by fatty fish, simultaneously the fat runs out at higher temperatures.

After the oil used for frying, olive oil enriched in omega-3, omega-1 group Asyl (fatty acids), linoleic, saturated fats from fish, and poor Oleic. While sunflower oil enriched all kinds of groups of fatty acids derived from fish, except linoleic. And both types of oil has enriched cholesterol transferred from fish.

Fats in fish fillets composition also changes during the frying process, fatty acid enriched with higher concentrations. In other words, the high oleic acid will appear if you use olive oil, and high levels of linoleic if using sunflower oil. During the frying process, the fat in fish flesh exhausted and components of minority appeared with greater concentration in fish meat. Minority groups appearing include Omega-3 Docosahexaenoic (DHA) and eicosapentaenoic (EPA) are a group of polyunsaturated fats.

In a frying pan by using extra virgin olive oil, thermal oxidation reaction does not occur because more resistant to degradation than sunflower oil. When used sunflower oil for frying the fish in a pan, secondary oxidation compounds (aldehyde) formed, some of which considered potentially toxic to your body. But these compounds were not form when frying fish in the microwave.

The results of the study explains olive oil good for cooking and frying, a healthy choice for your cooking. During the frying process, the fish to be a factor affecting the fat absorption. The fat content in Seabream Gilthead has reduced after frying and European Seabass remained the same.