Oxidative Stability: What Happens When You Heat Olive Oil


When a cooking oil is exposed to heat, light and oxygen, it can oxidize. Oxidized oils can produce harmful compounds and toxic by-products and make your food taste bad. The more an oil can resist reacting with oxygen and breaking down, the better for cooking. This quality is measured as oxidative stability and is considered by many oil experts as the best predictor of how an oil performs during cooking. Oxidative stability is measured via induction time. This is the point when an oil breaks down and potentially produces harmful compounds. A greater induction time indicates an oil is more resistant to oxidation, a shorter induction time means the oil will oxidize easily....

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Source: https://www.aboutoliveoil.org