Oxidation during cooking: Seed oils contain polyunsaturated fatty acids, which can undergo oxidation when exposed to high temperatures, potentially forming harmful byproducts. Repeatedly heating and reusing oils for deep-frying is a particular concern.The process accelerates significantly with increasing temperature, becoming noticeable around 100°C and intensifying at temperatures above 150°C. The degree of unsaturation in fatty acids plays a significant role in oxidation. Highly unsaturated fatty acids of seed oils are more susceptible to oxidation, especially during thermal processing, with noticeable degradation starting around 150°C.
Adding oil after cooking or using it in salad dressings and drizzles on finished dishes can help reduce the extent of this heat-induced oxidation.
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