Infuse 5 September 2018 | Page 40

Each oil was subjected to two
different heating trials:
1) Heat trial -
FACT:
Gradually heating oil to 2400C
(this took approximately 20 minutes)
2) Time trial -
Deep-frying oil at 1800C for 6 hours
All oils were tested before, during and at the end of
each trial for common quality parameters related
to an oils stability and breakdown.
These heating conditions
were well above regular
cooking conditions
at home. 1800C is the
standard deep-frying
temperature.
Key Findings
•

Extra Virgin Olive Oil was found to be the
safest and most stable oil to cook with,
followed by Coconut Oil.
• The top performing oils produced the
least number of polar compounds
after heating.
Oil type
• Production of polar compounds was

more pronounced for refined oils which

are higher in polyunsaturated fat such

as Canola oil, Grapeseed oil and Rice
Bran Oil.
• An oil’s smoke point correlated poorly

with the likelihood of the oil to break

down and form harmful compounds

when heated.
© Dietitian Connection
Table 1: Percentage of polar
compounds produced after
heating
40
Polar Compounds (%)
Extra Virgin Olive Oil 8.47
Coconut Oil 9.3
Virgin Olive Oil 10.71
Peanut Oil 10.71
Avocado Oil 11.6
Olive Oil 11.65
Rice Bran Oil 14.35
Sunflower Oil
Grapeseed Oil 15.57
19.79
Canola Oil 22.43
Infuse | September 2018