News Briefs
Frying food in olive pomace oil is healthier than using more conventional cooking oils, according to a study conducted by the Higher Council for Scientific Research’s (CSIC) fat institute in Spain.
“Among the advantages of frying with olive pomace oil, it is worth highlighting the improvement in many cases of the fatty acid profile and the enrichment of the food in antioxidant compounds,” said María Victoria Ruiz Méndez, the lead author of the study and researcher at the CSIC’s fat institute.
The main conclusion (of the study) is that we eat compounds of nutritional interest when we fry food with olive pomace oil.- María Victoria Ruiz Méndez, researcher, CSIC Fat Institute
Olive pomace oil, produced from the second pressing of ground olive fruits, contains specific and beneficial compounds, including squalene, tocopherols and sterols.
The oil also comprises triterpenic acids and alcohols and fatty aliphatic alcohols, both of which are associated with lowering LDL (bad) cholesterol levels while raising HDL (good) cholesterol.
See Also:Reducing the Size of Pomace Oil Particles Increases Its Healthy Properties, Study Shows“Numerous in vitro and preclinical studies support the relationship of these exclusive compounds with the prevention of cardiovascular diseases and risk factors such as cholesterol and high biological activity associated with cardiovascular function,” Ruiz Méndez said.
In the study, researchers demonstrated that these healthy phenolic compounds and fatty acids were not denatured or deformed when heated to the temperatures habitually used to fry food both domestically and in industrial kitchens.
The researchers also found that while the total fat content of foods fried or deep-fried with olive pomace oil increased, the food absorbed some of the oil’s beneficial compounds.
These same benefits were not observed by foods fried with sunflower oil or high-oleic sunflower oil, both of which are commonly used cooking oils in the country.
“The main conclusion [of the study] is that we eat compounds of nutritional interest when we fry food with olive pomace oil,” Ruiz Méndez said.
“Due to the dilution effect, [the food’s] saturated fatty acid contents and the cholesterol level are reduced; and the content of phytosterols is increased,” she added.
José Luis Maestro Sánchez-Cano, the president of Spain’s interprofessional association of olive pomace oil (Oriva), which provided funding and support for the study, said the findings confirmed the oil’s culinary value.
“It reaffirms the good behavior of olive pomace oil in frying,” he said. “This study clears up questions about the preservation of its components and of course their nutritional value.”
More articles on: olive oil health, olive oil research, olive pomace oil
Feb. 20, 2024
New Research Rekindles Debate on Nutri-Score’s Effectiveness
The OECD found Nutri-Score could save money on healthcare. Dutch researchers questioned the integrity of studies supporting the labeling system.
Feb. 11, 2025
Olive Oil-Based Films May Soon Replace Plastic Food Packaging
Researchers in Turkey have developed biodegradable oleofilms, which can prolong the shelf life of perishable foods by slowing oxidation.
Dec. 16, 2024
Researchers Investigate Olive Powder as Food Ingredient
Freeze-drying may hold the answer to recovering value from the discarded fruit in table olive production.
Jun. 5, 2024
Discovery of New Olive Varieties in Italy Spurs App Development
An Italian National Research Center analysis identified two previously unknown cultivars in Frosinone.
Sep. 16, 2024
University of California Releases Manual on Growing Olives for Oil Production
The Olive Production Manual for Oil covers olive farming, from positioning orchards to milling, with chapters written by experts in each field.
Dec. 10, 2024
Regenerating Soil Helps Tackle Water Crisis, Experts Say
Specialists suggest agronomic plans to improve organic fertility, limit erosion and save water.
May. 23, 2024
Olives with Higher Phenol Content More Resistant to Anthracnose
Researchers found that olive varieties that maintained high concentrations of certain phenolic compounds during ripening were less likely to develop anthracnose.
Jun. 25, 2024
WHO Reports Hundreds of Thousands of Annual Deaths in Europe Linked to Ultra-Processed Foods
The World Health Organization accused the food and beverage industry of spreading misinformation and lobbying against public health initiatives.