Impact of Heating on Olive Oil: Oxidative Changes and Physicochemical Properties

Abstract

This study aimed to analyze the physicochemical parameters of various brands of olive oil (OO) available in the local markets of Hyderabad, Pakistan. The parameters studied include concentrations of chlorophyll, β-carotene, free fatty acid (FFA), conjugated diene (CD), conjugated triene (CT), and oxidative stability. The results showed that none of the analyzed (OO) is recommended for cooking due to high FFA levels, but all except one could be used as salad oil. Through a systematic analysis, we also examined the impact of heating on chlorophyll and β - carotene levels in commercial OO brands. Our findings elucidate the varying responses of OO brands to heating, with distinct alterations observed in chlorophyll, and β -carotene levels. Furthermore, the FTIR analysis provided valuable insights into the molecular changes and oxidative stability of the oils under different heating conditions. These findings have significant implications for both consumers and the OO industry, as they provide valuable insights into the selection of high-quality OO brands that maintain their nutritional integrity and flavor profiles during cooking.