Which is the “ideal” cooking oil? Many factors determine it, but it is not about the best solution. This article has supported the use of extra virgin olive oils. The reasons of their better performance have been found to be related to the presence of phenolic substances, able to protect the fat substances from the acceleration of oxidation induced by the heating. Only the drastic conditions of the meat sauce cooking have brought to an almost complete decomposition of phenols. Our reasoning brings to a conclusion: using extra virgin olive oils to cook is an excellent choice, both for the taste and for health, provided that a high quality, fresh and not acid oil is chosen.
L. Cerretani, G. Lercker, T. Gallina Toschi (2010). The scientific truth on cooking with extra virgin olive oil. TEATRO NATURALE, 4, 1-4.
The scientific truth on cooking with extra virgin olive oil
CERRETANI, LORENZO;LERCKER, GIOVANNI;GALLINA TOSCHI, TULLIA
2010
Abstract
Which is the “ideal” cooking oil? Many factors determine it, but it is not about the best solution. This article has supported the use of extra virgin olive oils. The reasons of their better performance have been found to be related to the presence of phenolic substances, able to protect the fat substances from the acceleration of oxidation induced by the heating. Only the drastic conditions of the meat sauce cooking have brought to an almost complete decomposition of phenols. Our reasoning brings to a conclusion: using extra virgin olive oils to cook is an excellent choice, both for the taste and for health, provided that a high quality, fresh and not acid oil is chosen.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
