Turns out coconut oil is good to cook with too! What was surprising in this study, was the discovery that high levels of heat actually increased the amount of antioxidants in the coconut oils. This was surprising because there was a misunderstanding that heat supposedly was detrimental to coconut oil processing The general impression is that cooking at high temperatures would degrade the quality of the oil. However, it is not applicable since coconut oil is thermally stable, it is learnt. “Fortunately, most of the phenolic anti-oxidants present in coconut oil are also thermally highly stable,” he pointed out, explaining that the reason for a greater composition of anti-oxidants is that simmering for a long time at a high temperature dissolved more anti-oxidants into the oil. In 2013, another study conducted in India also showed that virgin coconut oils produced by wet-milling and using heat produce higher levels of antioxidants. The study compared “cold extracted virgin coconut oil” (CEVCO) with “hot extracted virgin coconut oil” (HEVCO) and standard refined coconut oil (CCO) and was published in the journal Food Science and Biotechnology. Their testing showed that the “antioxidant activity in the HEVCO group was 80-87%, 65-70% in CEVCO, and 35-45% in CCO.” coconutoil/what-type-of-coconut-oil-is-best-how-to-choose-a-coconut-oil/
Posted on: Fri, 08 Aug 2014 02:19:12 +0000
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