This source addresses the impact of heating and refining on various edible oils, including extra virgin olive oil (EVOO), sunflower oil, palm oil and ghee. The research focuses on the accelerated thermal degradation of EVOO, analyzing changes in spectroscopic properties and quality parameters, such as K268 and K232, with relevance to European regulations.
Studies also explore chemical and physical alterations in frying oils, such as the formation of total polar compounds, peroxide value and trans fatty acids, examining the impact of continuous frying on sunflower, coconut and palm oil. In addition, the texts investigate the health effects of consuming reused oils, indicating potential adverse effects on growth, lipid metabolism and on the biomechanical properties of the mandible, as well as on oxidative stress and neurodegeneration.
Also, changes in volatile profiles and the formation of toxic products, such as polycyclic aromatic hydrocarbons (PAHs), following refining and roasting processes are analyzed.
