Heating and re-heating oil to frying temperature produces toxic by-products, which can be detrimental to health.
Sunflower contains more poly-unsaturated fatty acids whereas olive oil contains more mono-unsaturated fatty acids. Re-heating sunflower oil produced more toxic compounds than olive oil.
It has been seen by researchers from University of the Basque Country (UPV/EHU, Spain) that re-heating these oils at 190 degree Celsius produced aldehyde those are potentially toxic to human body.
The maximum permissible limit of polar components (degradation products coming from frying) is 25% according to the Spanish regulations that control the quality of heated fats and oils.
Though aldehyde are generally volatile and evaporate to atmosphere, can be found in food too. Sometimes this exceeds the limit of 25% in food.
Some of the toxic by-products can cause some neurodegenerative diseases and some types of cancer.
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Sunflower contains more poly-unsaturated fatty acids whereas olive oil contains more mono-unsaturated fatty acids. Re-heating sunflower oil produced more toxic compounds than olive oil.
It has been seen by researchers from University of the Basque Country (UPV/EHU, Spain) that re-heating these oils at 190 degree Celsius produced aldehyde those are potentially toxic to human body.
The maximum permissible limit of polar components (degradation products coming from frying) is 25% according to the Spanish regulations that control the quality of heated fats and oils.
Though aldehyde are generally volatile and evaporate to atmosphere, can be found in food too. Sometimes this exceeds the limit of 25% in food.
Some of the toxic by-products can cause some neurodegenerative diseases and some types of cancer.
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