Can you burn olive oil? (3 Health Benefits)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, can you burn olive oil? We will discuss if you can burn olive and the conditions needed to make that happen. We will also discuss the benefits and reasons to use olive oil for cooking.
Can you burn olive oil?
Yes, it is possible to burn olive oil, especially when it is subjected to high temperatures during frying. The optimal frying temperature is typically around 180°C (356°F).
Unrefined oils, such as extra-virgin olive oil, have a higher smoke point of approximately 210°C (376°F), which makes them suitable for frying initially.
However, when using olive oil for prolonged frying, the formation of free fatty acids (FFAs) can lower the smoke point to the frying temperature. This poses a concern as prolonged heating of frying oils can lead to thermal degradation, producing a potentially harmful compound called acrolein.
It’s essential to be cautious since the smoke point is followed by the flash point, and if the oil is heated for too long, it becomes susceptible to catching fire. (1)
Can some components degrade during frying?
Yes, it is important to recognize that certain antioxidant compounds present in virgin olive oil (VOO) may undergo degradation when subjected to the frying process.
The degree of degradation can vary depending on the unique chemical structure of these compounds.
For example, ortho-/diphenols are more prone to oxidation, while lignans demonstrate greater resistance to such alterations.
Additionally, the extent of VOO degradation during cooking is influenced by the specific frying technique employed and how many times it is used. Different methods can have diverse effects on the stability of these compounds within the oil. (2)
Should you worry about olive oil getting burnt when you cook with it?
No, there is no cause for worry. Fears regarding the degradation of fatty acids and minor compounds in extra virgin olive oil (EVOO) due to heat are unfounded, as it is not a significant issue.
While oils rich in saturated fatty acids, like palm oil, may experience less degradation during cooking, they lack the valuable minor compounds, such as polyphenols, which are responsible for the health benefits associated with EVOO.
During the cooking process, the minor constituents of EVOO, including phenolic compounds, undergo oxidation. Interestingly, this oxidation helps to prevent the oxidation of fatty acids and other compounds, thereby ensuring the overall stability of the oil.
It is only when olive oil is repeatedly heated that it may undergo degradation and only then generate health hazards. (2, 3)
What happens to olive oil if you repeatedly heat and reuse it?
Olive oil undergoes physicochemical changes such as oxidation, hydrolysis, cyclization, and polymerization and eventually, it degrades to volatile compounds.
These repeated heating alter manifestation of the oil with high viscosity, color darkening, froth and smoke point reduction, which makes it more harmful when these oils are consumed along with the food. (4)
When olive oil is used for extended frying periods and the levels of Free Fatty Acids (FFAs) increase, the smoke point can decrease, reaching the frying temperature.
This situation poses a problem as prolonged heating of frying oils can lead to the production of acrolein through thermal degradation. Acrolein is a potentially toxic compound that can be harmful. (1)
What is olive oil’s smoke point?
Olive oil boasts a smoke point of 210°C, making it suitable for high frying temperatures, as it exceeds the recommended frying temperature of 180°C.
However, in the past, virgin olive oil (VOO) was not typically recommended for frying because its smoke point is relatively lower compared to other oils. For instance, peanut oil has a smoke point of approximately 225°C, sunflower oil around 255°C, soybean oil at 242°C, and palm oil at 227°C (2, 5).
Despite this, VOO exhibits resistance to oxidative deterioration during high-heat cooking, primarily due to its high monounsaturated fatty acid (MUFA) content and a low polyunsaturated-to-MUFA ratio.
Moreover, VOO contains microconstituents that contribute to retarding the oxidative deterioration of olive oil at elevated temperatures. (5)
What are the health effects of burnt olive oil?
Numerous studies have revealed that reheated and burnt oils can possess genotoxic, mutagenic, and carcinogenic properties.
Adverse health effects associated with consuming reheated oil, including elevated blood pressure, cardiovascular diseases, atherosclerosis, endothelial dysfunction, impaired vasorelaxation responses, hypertension, elevated LDL (low-density lipoprotein), and lipid peroxidation. (4)
What are the health benefits of cooking with olive oil?
Utilizing virgin olive oil (VOO) for high-heat cooking, such as frying, can lead to an improved intake of quality fats, which plays a crucial role in preventing cardiovascular and other diseases.
The favorable fatty acid profile present in VOO contributes significantly to these health benefits.
Furthermore, fried foods prepared with VOO offer a wealth of health-promoting microconstituents, including polar phenolics, squalene, phytosterols, tocopherols, terpenic acids, and thermal/oxidative decomposition products.
These constituents have the potential to interact with the food’s components, enhancing its nutritional value.
Clinical evidence has shown a notable reduction in cardiovascular disease-related events with the use of extra virgin olive oil (EVOO), even when employed for frying.
Compared to oils like sunflower oil, VOO demonstrates beneficial effects and superior protective properties, particularly in mitigating DNA oxidative damage. (5)
Citations
- Vieira, S. A., McClements, D. J., & Decker, E. A. Challenges of Utilizing Healthy Fats in Foods. Advances in Nutrition, 6(3), 309S–317S. 2015.
- Julián Lozano-Castellón, José Fernando Rinaldi de Alvarenga, Anna Vallverdú-Queralt, Rosa M. Lamuela-Raventós, Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation, Trends in Food Science & Technology, 123, 28-36, 2022.
- Allouche, Y., Jiménez, A., Gaforio, J. J., Uceda, M., & Beltrán, G. How Heating Affects Extra Virgin Olive Oil Quality Indexes and Chemical Composition. Journal of Agricultural and Food Chemistry, 55(23), 9646–9654. 2007.
- Ganesan, K., Sukalingam, K., & Xu, B. Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Critical Reviews in Food Science and Nutrition, 1–18. 2017.
- Chiou, A., & Kalogeropoulos, N. Virgin Olive Oil as Frying Oil. Comprehensive Reviews in Food Science and Food Safety, 16(4), 632–646. 2017.
