Azeite de Oliva e suas propriedades em preparações quentes: revisão da literatura

Abstract

RESUMO Introdução: O azeite de oliva é reconhecido devido a suas propriedades antioxidantes de forma a ser incorporado na culinária, contudo, a forma mais utilizada do azeite é na apresentação fria. O objetivo desse estudo foi verificar as modificações de propriedades do azeite de oliva após cozimento e fritura. Métodos: Pesquisa ativa de artigos nas bases científicas nacionais e internacionais, cobrindo os anos de 1990 a 2015. Resultados: O azeite de oliva apresenta discretas perdas das propriedades antioxidantes e mudanças pequenas no perfil lipídico após o aquecimento em temperaturas elevadas, contudo apresenta grande estabilidade comparada a demais tipos de óleos, praticamente não levando à formação de compostos tóxicos. Conclusão: Pode-se utilizar azeite de oliva em preparações aquecidas, pois são preservadasboa parte de suas características benéficas e, após aquecimento, as mesmas mantêm-se superiores aos demais óleos.

Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

“…In Brazil, the olive oil consumption of about 200 milliliters per capita per year is quite low as compared to other countries. In Greece it is 26 liters, in Spain 12 liters, and in Portugal 7 liters (Nogueira-de-Almeida, Ribas Filho, de Mello, Melz, & Almeida, 2015). One possible reason for this low consumption is the combination of high price compared to other vegetable oils, and the idea that its use should be restricted to finishing cold dishes.…”

“…There is, in fact, the belief that, once heated, olive oil would suffer changes in its lipid profile, thereby degrading and losing its beneficial health properties. Additionally, even recognizing that olive oil may be the best option when used fresh, it is commonly believed that after heating, it becomes worse than other oils in relation to nutritional quality (Nogueira- de-Almeida et al, 2015). Oil can be heated in many ways, but the most common process is by frying, which leads to multiple reactions that generate mostly non-volatile, chemical compounds, i.e., they remain in the oil, affecting their physical properties (Katragadda, Fullana, Sidhu, & Carbonell-Barrachina, 2010).…”

“…The trend towards the production of volatile compounds also depends on the fatty acids' composition (Katragadda et al, 2010). Heating also modifies many properties of oils, such as the profile of fatty acids, antioxidant capacity, and nutritional quality (Nogueira- de-Almeida et al, 2015;Valderas-Martinez et al, 2016). Some of these can be evaluated by laboratory indicators, such as the composition of fatty acids, the antioxidant capacity, the amount of phenolic compounds, and degradation (Allouche, Jimenez, Gaforio, Uceda, & Beltran, 2007;Ballus, 2014;Cicerale, Conlan, Sinclair, & Keast, 2009;Daskalaki, Kefi, Kotsiou, & Tasioula-Margari, 2009;Freire, Ferreira, & Mancini-Filho, 2013;Nunes, de Souza, Correa, & da Costa e Silva, 2013;Santos, Cruz, Cunha, & Casal, 2013).…”

Effects of heat treatment by immersion in household conditions on olive oil as compared to other culinary oils: a descriptive study

“…In Brazil, the olive oil consumption of about 200 milliliters per capita per year is quite low as compared to other countries. In Greece it is 26 liters, in Spain 12 liters, and in Portugal 7 liters (Nogueira-de-Almeida, Ribas Filho, de Mello, Melz, & Almeida, 2015). One possible reason for this low consumption is the combination of high price compared to other vegetable oils, and the idea that its use should be restricted to finishing cold dishes.…”

“…There is, in fact, the belief that, once heated, olive oil would suffer changes in its lipid profile, thereby degrading and losing its beneficial health properties. Additionally, even recognizing that olive oil may be the best option when used fresh, it is commonly believed that after heating, it becomes worse than other oils in relation to nutritional quality (Nogueira-de-Almeida et al, 2015). Oil can be heated in many ways, but the most common process is by frying, which leads to multiple reactions that generate mostly non-volatile, chemical compounds, i.e., they remain in the oil, affecting their physical properties (Katragadda, Fullana, Sidhu, & Carbonell-Barrachina, 2010).…”