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International Journal of Nutrology
Articles
DOI: 10.1055/s-0040-1705067
Submitted: 02-05-2022
Published: 02-06-2022

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

Universidade de Ribeirão Preto, Diretor do Departamento de Nutrologia Pediátrica da Associação Brasileira de Nutrologia
Faculdade de Medicina Fundação Padre Albino/FAMECA-SP, Presidente da Associação Brasileira de Nutrologia
Faculdade de Medicina da Universidade Federal do Rio Grande do Sul / Membro do Departamento de Nutrologia da Sociedade Brasileira de Pediatria / Membro da Associação Brasileira de Nutrologia
Acadêmica de Medicina na Universidade Federal do Rio Grande do Sul
Doutoranda em saúde da criança e do adolescente pela FMRP-USP
Plant oils Olive oil Fats

Abstract

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.

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How to Cite

Nogueira-de-Almeida, C. A., Ribas Filho, D., Mello, E. D. de, Melz, G., & Almeida, A. C. F. (2022). Azeite de Oliva e suas propriedades em preparações quentes: revisão da literatura. International Journal of Nutrology, 8(2), 13–20. https://doi.org/10.1055/s-0040-1705067