{"id":977,"date":"2023-01-16T10:09:01","date_gmt":"2023-01-16T10:09:01","guid":{"rendered":"https:\/\/stage1.critida.com\/frying-with-olive-oil\/"},"modified":"2026-10-27T07:20:43","modified_gmt":"2026-10-27T07:20:43","slug":"frying-with-olive-oil","status":"publish","type":"post","link":"https:\/\/critida.com\/lt\/frying-with-olive-oil\/","title":{"rendered":"Kepimas su alyvuogi\u0173 aliejumi"},"content":{"rendered":"
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Is extra virgin olive oil suitable for frying dishes?<\/strong><\/h2>\n

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Kepimas keptuv\u0117je yra vienas i\u0161 nedaugelio bruo\u017e\u0173, b\u016bding\u0173 visam Vidur\u017eemio j\u016bros regionui, nesvarbu, ar jis b\u016bt\u0173 europieti\u0161kas, azijieti\u0161kas ar afrikieti\u0161kas, ir trims praktikuojamoms religijoms \u2013 krik\u0161\u010dioni\u0161kam, musulmoni\u0161kam ir \u017eydi\u0161kam. Tai vienas seniausi\u0173 maisto gaminimo b\u016bd\u0173.<\/p>\n

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Naujausi tyrimai parod\u0117, kad kepimas yra naudingas organizmui, ypa\u010d fiziologiniu po\u017ei\u016briu. D\u0117l to jis i\u0161plito \u012f sritis, kuriose anks\u010diau nebuvo toks populiarus. Ar kepamas maistas lengvai vir\u0161kinamas, ar per daug apkrauna skrand\u012f, labai priklauso nuo naudojamo aliejaus r\u016b\u0161ies, aliejaus temperat\u016bros ir kepimo b\u016bdo. Tyrimai, atlikti su sveikais asmenimis ir pacientais, sergan\u010diais skrand\u017eio ir dvylikapir\u0161t\u0117s \u017earnos ligomis (gastritu, opalige, kepen\u0173 ir tul\u017eies tak\u0173 ligomis), parod\u0117, kad n\u0117ra ry\u0161io tarp alyvuogi\u0173 aliejuje kepto maisto ir \u0161i\u0173 lig\u0173.<\/p>\n

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The alteration undergone by vegetable oils when heated for frying is quicker and more atty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants – vitamin E). This alteration also varies according to temperature and length of time heated, number of times used, manner of frying (in continuous frying it changes less), and the type of food being fried (frying fish, especially oily fish, increases the polyunsaturated acid content of the oil, facilitating its decomposition).<\/p>\n

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Extra Virgin Olive Oil is ideal for frying<\/strong>. Tinkamomis temperat\u016bros s\u0105lygomis, neperkaitinant, jis nepatiria esmini\u0173 strukt\u016brini\u0173 poky\u010di\u0173 ir geriau i\u0161laiko savo maistin\u0119 vert\u0119 nei kiti aliejai ne tik d\u0117l antioksidant\u0173, bet ir d\u0117l didelio oleino r\u016bg\u0161ties kiekio. Jo auk\u0161ta r\u016bkimo temperat\u016bra (210 \u00b0C) yra gerokai auk\u0161tesn\u0117 nei ideali temperat\u016bra maistui kepti (180 \u00b0C). Tie riebalai, kuri\u0173 kritin\u0117s temperat\u016bros yra \u017eemesn\u0117s, pavyzd\u017eiui, kukur\u016bzai ir sviestas, \u0161ioje temperat\u016broje skyla ir sudaro toksi\u0161kus produktus.<\/p>\n

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Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control. Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.<\/p>\n

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Extra Virgin Olive Oil goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.<\/p>\n

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Pa\u0161ildyto alyvuogi\u0173 aliejaus vir\u0161kinamumas nekinta net ir kelis kartus j\u012f naudojant kepimui.<\/p>\n

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Olive oil should not be mixed with other fats or vegetable oils and should not generally be used more than four or five times.<\/p>\n

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The oil used for frying should always be hot; if it is cold the food will soak up the oil.<\/p>\n

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Gruzdinant giliuose riebaluose keptuv\u0117je visada tur\u0117t\u0173 b\u016bti daug aliejaus. Jei naudosite tik nedidel\u012f kiek\u012f, jis ne tik lengviau pridegs, bet ir kepamas maistas bus nepakankamai i\u0161kep\u0119s vir\u0161uje, o perkep\u0119s apa\u010dioje.<\/p>\n

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FRYING TEMPERATURES of Extra Virgin Olive Oil (EVOO)<\/strong><\/strong><\/h2>\n

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When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. Its high smoking point (210\u00ba C) is well above the ideal temperature for frying food (180\u00ba C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying.<\/p>\n

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TEMPERATURE\u00a0 – TYPE OF FOOD<\/strong><\/p>\n

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Vidutin\u0117 temperat\u016bra (130\u2013145 \u00b0C)<\/p>\n

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Kar\u0161ta (155\u2013170 \u00b0C)<\/p>\n

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Labai kar\u0161ta (175\u2013190 \u00b0C)<\/p>\n

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MAISTO R\u016a\u0160IS<\/strong><\/p>\n

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Didelis vandens kiekis: dar\u017eov\u0117s, bulv\u0117s, vaisiai\u2026<\/p>\n

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Apvoliota sviestu, miltais arba d\u017ei\u016bv\u0117s\u0117liais, sudarant plut\u0105<\/p>\n

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Ma\u017eos, greitai kepamos: ma\u017eos \u017euvel\u0117s, kroket\u0117s<\/p>\n

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\u2013 \u2013 \u2013<\/p>\n

Frying in Virgin Olive Oil Adds Healthy Compounds, Researchers Find<\/b><\/a><\/p>\n

New research reveals that deep fry\u00ading<\/a> cer\u00adtain foods, such as French fries, with vir\u00adgin olive oil, may enhance their nutri\u00adtional pro\u00adfile.\u00a0According to a\u00a0new study<\/a>\u00a0pub\u00adlished in Food Chemistry, dur\u00ading the fry\u00ading process, some of the healthy prop\u00ader\u00adties of vir\u00adgin olive oil are absorbed by the food.<\/p>\n

\u2013 \u2013 \u2013<\/p>\n

Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food<\/b><\/a><\/p>\n

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be\u00a0transferred to fried food. The main goal of this work was to investigate\u00a0the evolution of VOO metabolic profile during consecutive deep-frying\u00a0cycles and assess the transfer of metabolites to French fries. The\u00a0evolution of 56 compounds was monitored by two complementary liquid\u00a0chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable\u00a0(greater than 70\u00a0% retention in frying oil). Seven out of the ten\u00a0compounds\u2019 classes identified in the oil were transferred to the fried food.<\/p>\n

\u2013 \u2013 \u2013<\/p>\n

Dispelling the Myths of Frying with Olive Oil<\/b><\/a><\/p>\n

Most peo\u00adple know that olive oil has many health ben\u00ade\u00adfits<\/a>\u00a0and that using it in low-heat cook\u00ading and for fin\u00adish\u00ading enhances the\u00a0fla\u00advors in foods, but what about high-heat cook\u00ading like fry\u00ading?\u00a0A recent study revealed that fry\u00ading veg\u00adeta\u00adbles in extra vir\u00adgin olive oil was actu\u00adally health\u00adier<\/a>\u00a0than boil\u00ading them. It makes sense: Not only do you get to keep the\u00a0nutri\u00adents in the veg\u00adgies instead of pour\u00ading them down the drain, but\u00a0the olive oil helps your body absorb them (not to men\u00adtion pack\u00ading\u00a0quite a\u00a0few help\u00adful com\u00adpo\u00adnents of its own, like can\u00adcer-fight\u00ading polyphenols<\/a>).<\/p>\n

\"Graikijos Alyvuogi\u0173 aliejaus didmenin\u0117 prekyba \u2013 Alyvuogi\u0173 aliejaus didmenin\u0117s prekybos tiek\u0117jai ir platintojai<\/p>\n

CRITIDA BIO CRETAN OLIVE ALIEJUS \u2013 auk\u0161\u010diausios kokyb\u0117s Kretos kulinarijos produkt\u0173 gamintojai: m\u016bs\u0173 maisto produktai eksportuojami \u012f vis\u0105 pasaul\u012f, daugiau nei 40 \u0161ali\u0173, nuo 1998 m. \u2013 Prisijunkite prie m\u016bs\u0173! <\/a><\/h2>\n

Esame \u0161imtme\u010dius gyvuojanti \u0161eimos \u012fmon\u0117 (\u012fkurta 1912 m.), gaminanti EVOO alyvuogi\u0173 aliej\u0173 Kretos saloje, Graikijoje. M\u016bs\u0173 auk\u0161\u010diausios kokyb\u0117s Kretos ypa\u010d tyras alyvuogi\u0173 aliejus ir kulinarijos produktai eksportuojami \u012f daugiau nei 40 pasaulio \u0161ali\u0173 kruop\u0161\u010diai atrinktiems partneriams. SUSISIEKITE SU MUMIS, B\u016aKITE M\u016aS\u0172 KITAME VERTINGAME VERSLO PARTNERIU! Ypa\u010d tyras alyvuogi\u0173 aliejus (EVOO) \u2013 ekologi\u0161kas (BIO) ypa\u010d tyras alyvuogi\u0173 aliejus (ekologi\u0161kas EVOO) \u2013 graiki\u0161kos stalo alyvuog\u0117s \u2013 balzaminis actas \u2013 delikatesai \u2013 viskas i\u0161 Kretos, Graikijos.<\/p>\n

Prisijunkite prie m\u016bs\u0173 ir tapkite alyvuogi\u0173 aliejaus tiek\u0117ju \/ didmenininku! <\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Is extra virgin olive oil suitable for frying dishes? Frying is one of the few characteristics common to the entire<\/p>","protected":false},"author":3,"featured_media":978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[104],"tags":[100,120,139,64,103,74,133,112],"class_list":["post-977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-cooking","tag-extra-virgin-olive-oil","tag-frying-dishes","tag-mediterranean-diet","tag-olive-oil","tag-vegan","tag-vegan-diet","tag-vegan-food"],"permalink_manager":null,"_links":{"self":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/posts\/977","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/comments?post=977"}],"version-history":[{"count":0,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/posts\/977\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/media\/978"}],"wp:attachment":[{"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/media?parent=977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/categories?post=977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/critida.com\/lt\/wp-json\/wp\/v2\/tags?post=977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}