“…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). This study intended to describe properties of two types of olive oil in their natural state and after heating at home-IJFS April 2018 Volume 7 pages 89-99 frying simulation, while comparing them to other oils used for cooking.…”