To Microwave or not to Microwave? Fish Thrives, While Extra Virgin Olive Oil Deteriorates in the Microwave Oven
With the latest study from the Unidad de Investigación y Desarrollo de Alimentos the previously discussed and often (falsely) ignored formation of oxysterols, i.e. oxidized cholesterol that's bad for your metabolic and cardiovascular health microwave (MW) foods or I should say fish just got even more attractive.
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It is thus only logical that the Mexican researchers compared different oils / foods, namely palm, extra virgin olive, soybean and fish oils. All oils were heated in a two different microwaves:
- a Panasonic, Model NN-6653, 900 W, operating at in multimode
- Thermo CEM DISCOVER series SP-D, operating in monomode
But wait, where's the cholesterol in palm, olive ad soybean oils? Obviously, there is none. Accordingly, the scientists added a standardized amount of 2.5 mg of cholesterol/g of oil to all four test oils before MW heating them.
"MW heating of edible oils may cause its degradation by oxidation, hydrolysis and polymerization. It has been suggested that the unsaturated components of the oils are usually the most susceptible to these degradation processes, altering their physicochemical properties and FA profile. However, it has been reported that heating time and temperature, and the presence of natural antioxidants (tocopherols, chlorophylls, carotenoids and phenolic compounds) have a significant influence on the extent of the oxidative processes. [In the study at hand, the] most relevant change was the decrease of PUFAs presen[t] in fish oil (Figure 1)" (Leal-Castañeda. 2016).).As Leal-Castañeda, et al point out (2016), the significant decrease of PUFAs in fish oil heated in MW (both unimode and multimode) and conventional oven is in agreement with Weber et al. (2008) and Zhang, et al. (2013), who observed a slight decrease in the PUFA content in silver catfish fillets and grass carp (ctenopharynyodon idellus) fillet (this is important, because this is a whole food) baked in conventional oven, and a greater reduction when MW oven was employed.
- Overall, the maximum total COPs contents "largely varied (46.4-250.4 μg/g lipids), depending on the type of heating system and oil matrix" (Leal-Castañeda. 2016).
- In that, the multimode MW heating caused greater COPs formation than the unimode MW.
- On the other hand, the COP formation in the allegedly healthier was significantly higher - albeit only for fish oil - than during either of the two microwaving treatments.
In that, the effects may differ not just based on the macronutrient composition of the food, it may also differ for individual micronutrients such as vitamins or indoles.
Whether and why the local temperature distribution is highly relevant for olive oil, but neither palm, soy or fish oil is something future studies will have to determine... in fact, we'd even have to confirm that it is the temperature difference, nothing else that explains the significant differences.
But do you even care? Well, it depends. Oftentimes you may not even have cholesterol in your EVOO. "Often", however, is "not always" and whenever you microwave animal products in EVOO, you will end up having sign. amounts of oxidizable cholesterol around - cholesterol that has been shown to be absorbed and "could represent a significant health risk" (Leal-Castañeda. 2016 | cf. Sottero, 2009 & Staprans, 2003). Comment on Facebook!
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