83 Virgin Olive Oil Benefits 5.2. Extra virgin olive oil in different types of cooking EVOO starts burning around 200 ºC. Sautéing involves temperatures around 120 ºC, frying from 160 to180 ºC, and oven roasting 180 ºC. To cook at higher temperatures than those referred to is unusual and, moreover, would damage the oil. In addition to high temperatures, oxygen promotes oil oxidation. Thus, during sautéing, or in an oven with a fan, the oil is more oxidised as it has greater exposure to oxygen than when cooking in a fryer. 5.3. Extra virgin olive oil for sautéing Temperature is a critical factor for EVOO stability during sautéing because it causes the polyphenols to be oxidised. By employing high quality EVOO with a large polyphenol content, however, the oil is more stable and resistant to oxidation than other vegetable oils. Care should be taken during cooking not to raise excessively the temperature of the oil. When sautéing food, the EVOO polyphenol content is decreased by 40% at 120 ºC and 75% at 170 ºC. As total polyphenol reduction does not take place at these temperatures the EVOO remains a healthy product (Figure 5.2). This partial loss of polyphenols protects EVOO from degradation and avoids harmful products appearing during the cooking process. Figure 5.2. Effects of sautéing on extra virgin olive oil. Advantages of cooking with this oil. Effects of domestic sautéing on Extra Virgin Olive Oil In comparison with raw oil, the polyphenol content is reduced but it does not disappear. When cooking at: 120ºC reduction by 40% 170ºC reduction by 75% The antioxidant content is still high Advantages of cooking with EVOO Sofrito has more than 40 different phenolic compounds Improves the absorption and bioactivity of vegetables Empowers the nutritional properties of food such as onion, garlic, and tomato • ••
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