Can adding plant juice make olive oil last longer when frying?
Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Scientists added a natural plant extract rich in antioxidants to olive oil and fried it for hours to see if it stayed healthy and tasty longer.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
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A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Scientists added a natural plant extract rich in antioxidants to olive oil and fried it for hours to see if it stayed healthy and tasty longer.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 55 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Mehany T, González-Sáiz JM, Pizarro C
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Claims (7)
Even with added extract, frying olive oil too long makes it lose its good taste—but the extract still makes it taste less rancid than plain oil.
Prolonged heating of extra virgin olive oil generates significantly higher levels of polar compounds and oxidation byproducts than coconut oil and ghee.
When you add a special olive extract to olive oil, the healthy antioxidants in it don’t break down as fast—even when you fry it for hours at high heat.
When you add olive extract to frying oil, it helps keep more of the natural plant compounds that give olive oil its health benefits—even after long frying.
Adding a natural olive extract to olive oil helps it resist going rancid when used for deep frying at high heat for a long time—much longer than plain olive oil.