The extra-virgin Protected Designation of Origin (PDO) olive oil was characterized by reduced levels of oxidation and hydrolysis, and superior amounts of minor antioxidant compounds.
The chemical composition of olive oils are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions.
The use of olive oil showed an important protection of meat and potatoes when compared with other vegetable oils, with sunflower oil samples being oxidised after 60 min of processing at 180 °C. Olive oil samples were not oxidised, independently of the olive oil quality used. Shelf life was longer for extra-virgin olive oil containing samples and this fact was positively correlated with their higher phenolic content. The radical-scavenging activity of extra-virgin olive oil was higher than for other olive oil samples and was also positively correlated with the phenolic content of the oil. Seed oil antioxidants showed little capacity in delaying the oxidative degradation of seed oils and meat processed with them. However, tocopherol content and the identity of tocopherols present in the oil were shown to have a more important role in the oxidative stability of seed oils than the fatty acid composition.Extra virgin olive oil could protect food during cooking,