Jedino što sa maslinovim uljem NIKAKO NE TREBA RADITI je pržiti na njemu i izlagati ga uopšte ekstremno visokim temperaturama jer tada gubi i na ukusu i na kvalitetu.

Ja ga koristim najviše za svježe salate..

Acrylamide in Foods: A Review of the Science and Future Considerations.
Lineback DR, Coughlin JR, Stadler RH.
Source

Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, Maryland 20742; email: lineback@umd.edu.
Abstract

Acrylamide occurs in foods commonly consumed in diets worldwide. It is formed from the reaction of glucose and fructose with the amino acid asparagine via the Maillard reaction, which occurs during heat-processing of foods, primarily those derived from plant origin, such as potato and cereal products, above 120°C (248°F). The majority of epidemiological studies concerning potential relationships between acrylamide consumption and different types of cancer have indicated no increased risk, except with a few types that warrant further study. Efforts to reduce the formation of acrylamide in food products have resulted in some successes, but there is no common approach that works for all foods. Reduction in some foods is probably not possible. The results from a major toxicological study (aqueous intake of acrylamide by rats and mice) are in the process of being released. The status of current knowledge in these areas is reviewed. Expected final online publication date for the Annual Review of Food Science and Technology Volume 3 is February 28, 2012. Please see http://www.annualreviews.org/catalog/pubdates.aspx for revised estimates.

http://www.aseanfood.info/Articles/11018911.pdf

J Agric Food Chem. 2004 Apr 21;52(8):2358-65.
Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment.
Valavanidis A, Nisiotou C, Papageorgiou Y, Kremli I, Satravelas N, Zinieris N, Zygalaki H.
Source

Department of Chemistry, University of Athens, University Campus Zografou, 15771 Athens, Greece. valavanidis@chem.uoa.gr
Abstract

The antioxidant activity (IC(50)) of extra virgin olive oil (EVOO), commercial olive oil, and other vegetable oils (soybean, sunflower, and corn oil) was determined by UV-vis and by electron paramagnetic resonance (EPR) spectroscopy of the stable radical 2,2-diphenyl-1-picrylhydrazyl (DPPH). Also, we studied the antioxidant activity of the methanol soluble phase (methanolic, MF) and the nonsoluble phase (lipidic, LF) of oils by the same methods. Similarly, we studied the effect of heating on the antioxidant activity at 160 and 190 degrees C. Also, the MF, containing the polyphenolic substances, was used for measurements of the radical scavenging capacity toward the most important oxygen free radicals, superoxide anion (O(2)(*)(-)) and hydroxyl (HO(*)) radicals. In the case of soybean oil, the antioxidant capacity is the result of its high content of gamma- and delta-tocopherols (with the highest antioxidant capacity and thermostabilities), whereas in EVOO, the antioxidant potential is the result of the combination of specific antioxidant polyphenols, which are acting additionally as effective stabilizers of alpha-tocopherol. The high content of EVOO in tyrosol, hydrotyrosol, and oleuropein and other polyphenolics with radical scavenging abilities toward superoxide anion and hydroxyl radical suggests that olive oil possesses biological properties that could partially account for the observed beneficial health effects of the Mediterranean diet.

J Agric Food Chem. 2002 Oct 9;50(21):5962-7.
Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
Brenes M, García A, Dobarganes MC, Velasco J, Romero C.
Source

Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain. brenes@cica.es
Abstract

Virgin olive oils were subjected to simulated common domestic processing, including frying, microwave heating, and boiling with water in a pressure cooker. The impact of these processes on polyphenol content and physicochemical characteristics of oils was assessed. Thermal oxidation of oils at 180 degrees C caused a significant decrease in hydroxytyrosol- and tyrosol-like substances. In contrast, oils heated for 25 h still retained a high proportion of the lignans 1-acetoxypinoresinol and pinoresinol. Thermal oxidation also resulted in a rapid degradation of alpha-tocopherol and the glyceridic fraction of oils. Microwave heating of oils for 10 min caused only minor losses in polyphenols, and the oil degradation was lower than that in thermoxidation assays. Again, lignans were the least affected polyphenols and did not change during microwave heating. Boiling a mixture of virgin olive oil and water in a pressure cooker for 30 min provoked the hydrolysis of the secoiridoid aglycons and the diffusion of the free phenolics hydroxytyrosol and tyrosol from the oil to the water phase. Losses of polyphenols were detected only at pH lower than 6. Moreover, alpha-tocopherol and the glyceridic fraction of oils were not modified during this process. It is worth noting that all the heating methods assayed resulted in more severe polyphenols losses and oil degradation for Arbequina than for Picual oil, which could be related to the lower content in polyunsaturated fatty acids of the latter olive cultivar. These findings may be relevant to the choice of cooking method and olive oil cultivar to increase the intake of olive polyphenols.

Abstract

Objective To assess the association between consumption of fried foods and risk of coronary heart disease.

Design Prospective cohort study.

Setting Spanish cohort of the European Prospective Investigation into Cancer and Nutrition.

Participants 40 757 adults aged 29-69 and free of coronary heart disease at baseline (1992-6), followed up until 2004.

Main outcome measures Coronary heart disease events and vital status identified by record linkage with hospital discharge registers, population based registers of myocardial infarction, and mortality registers.

Results During a median follow-up of 11 years, 606 coronary heart disease events and 1135 deaths from all causes occurred. Compared with being in the first (lowest) quarter of fried food consumption, the multivariate hazard ratio of coronary heart disease in the second quarter was 1.15 (95% confidence interval 0.91 to 1.45), in the third quarter was 1.07 (0.83 to 1.38), and in the fourth quarter was 1.08 (0.82 to 1.43; P for trend 0.74). The results did not vary between those who used olive oil for frying and those who used sunflower oil. Likewise, no association was observed between fried food consumption and all cause mortality: multivariate hazard ratio for the highest versus the lowest quarter of fried food consumption was 0.93 (95% confidence interval 0.77 to 1.14; P for trend 0.98).

Conclusion In Spain, a Mediterranean country where olive or sunflower oil is used for frying, the consumption of fried foods was not associated with coronary heart disease or with all cause mortality.

Значи пржење на маслиновом уљу "није здраво" а пржење на разним бућкуришима који се "ваљају" по маркетима са поријеклом бог-те-пит'о-одакле је здравије??? 'Ајде...

hahahhaa... ma ne, ne radi se o tome. Spržena hrana nije zdrava... a maslinovo ulje je, osim toga, skuplje jedo 5 puta od običnog.