Be careful .... Light destroys olive oil

A recent study showed carried out by the University of Bari in Italy the vulnerability of ordinary light olive oil, resulting in damage to and destruction of antioxidants found in olive oil and this greatly reduces the nutritional value.

The antioxidants of one of the important compounds contained in olive oil, and works of light falling on the oil stored in transparent containers to destroy these chemical compounds, which accelerates this process and the presence of oxygen (air conditioning) inside receptacles conservation

Continued experiments carried out by the working group about the full year, and then found that olive oil is located in transparent containers lost more than 30% of the vehicles tocopherols and carotenoids, two of the most important antioxidant compounds in the oil.

The study concluded that the need to keep oil away from sunlight or ordinary light and save it in colored glass containers and dark color, or save it in a non-metal containers of steel with the need not to accumulate large quantities of olive oil in the house.

It should be noted here that olive oil is also affected by the high temperature in the kitchen cooking fumes also affected and fumes risingduring normal cooking processes, which are made daily in the kitchen under conditions of poor ventilation

تصنيف : Information