Carotenoids, anti-oxidant molecules found in marine microorganisms, prevent the deterioration of fatty acids in olive oil, which prevent from going rancid and increase its life. This was demonstrated by a group of researchers from the Department of Physical and Analytical Chemistry of the University of Jaén (UJA).
According to scientists, in laboratory, these bioactive elements increase protection against rancidity of oil or deterioration of the natural fatty acids when in contact with air.
Stopping this process, it is possible to extend the date of juice consumption, although at present is usually twelve months, with the extra intake of antioxidants it could exceed the year.
This increase in resistance to oxidation also results in a major stability of the oil in its exposure to light -avoiding degrade- and to temperature changes, for example, when used in deep fryer.
In this case, antioxidant molecules allow, despite the heating cycles, the oil to retain its properties.
Incorporating these microalgae extracts on virgin olive oil may have important health benefits, since, according to what experts say, the deficit of carotenoids means less protection against those diseases whose onset is associated with lack of antioxidants, such as skin cancer.Microalgae extracts on virgin olive oil may have important health benefits,