Mitä öljyä teidän perheessä käytetään eniten? (ruoanlaitto)

Oliivi, kookos, avokado. 

Meillä menee vauvaöljyä menee eniten.

T. Diddy

Vierailija kirjoitti:

Rypsi/rapsi paisramiseen, oliiviöljyä muuten.

Extraneitsytoliiviiöljy on terveellisintä paistamiseen - rypsi- ja rapsiöljyt taas sieltä huonoimmasta päästä.

Guillaume C., et al. Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating. Acta Scientific Nutritional Health 2.6 (2018).

Extra virgin olive oil (EVOO) and other common cooking oils were heated up to 240oC and exposed to 180oC for 6 hours, with samples assessed at various times, testing smoke point, oxidative stability, free fatty acids, polar compounds, fatty acid profiles and UV coefficients. EVOO yielded low levels of polar compounds and oxidative by-products, in contrast to the high levels of by-products generated for oils such as canola oil. EVOOs fatty acid profile and natural antioxidant content allowed the oil to remain stable when heated (unlike oils with high levels of poly-unsaturated fats (PUFAs) which degraded more readily). This study reveals that, under the conditions used in the study, smoke point does not predict oil performance when heated. Oxidative stability and UV coefficients are better predictors when combined with total level of PUFAs. Of all the oils tested, EVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil.