Effect of cooking on olive oil quality attributes

According to the compiled studies, in order to preserve virgin olive oil bioactive components heating time should be reduced to the minimum. Nevertheless, olive oil performance under prolonged thermal processing is usually equal or superior to other refined vegetable oils, due to its balanced composition regarding both major and minor components. However, as most of its bioactive components, including phenolic compounds, are gradually loss, it is economically advantageous to use lower olive oil grades and frequent replenishment under prolonged thermal processing. Future studies dealing with thermal degradation paths of minor olive oil components and their implication in human health will be of particular value to further clarify this issue.