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
Surprising Findings
Hydroxytyrosol-enriched EVOO didn’t just slow degradation—it actually increased total phenolic content for the first 6 hours of frying.
Most people assume heat always destroys antioxidants. This shows that adding concentrated phenolics can temporarily boost levels even under extreme conditions.
Practical Takeaways
If you fry often, look for or request EVOO enriched with hydroxytyrosol extract (or make your own by adding olive leaf extract to your oil).
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Surprising Findings
Hydroxytyrosol-enriched EVOO didn’t just slow degradation—it actually increased total phenolic content for the first 6 hours of frying.
Most people assume heat always destroys antioxidants. This shows that adding concentrated phenolics can temporarily boost levels even under extreme conditions.
Practical Takeaways
If you fry often, look for or request EVOO enriched with hydroxytyrosol extract (or make your own by adding olive leaf extract to your oil).
Publication
Journal
Foods
Year
2025
Authors
Taha Mehany, J. González-Sáiz, Consuelo Pizarro
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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.