Some advantages and disadvantages of olive oil and coconut oil:
- Coconut oil has a higher cooking point than olive oil, so the oil will not be a smell when you cook or oxidized at high temperature.
- Coconut oil has a higher saturated fat content, hence more heat stable at high temperatures when you compare with other oils.
- Most of the oil has saturated fats have stability in the heat, so that this type of oil is very good. While the person who called this oil "natural", they are actually only contain fat-soluble vitamins, and not including the omega-6 acids.
- Extra virgin olive oil consists mainly of monounsaturated fat. This type of oil is more stable at high temperatures when cooking and less likely to be smelly when compared with polyunsaturated fats.
- Virgin olive oil and extra virgin, basically contain a variety of antioxidants, such as tocopherols and phenolic compounds. These antioxidants actually help protect the oil from oxidation when heated.
- In the study, polyphenol more likely to experience heat resistance than tocopherols
- The tocopherols, which are often grouped together and referred to as Vitamin E, because they react with free radicals that are formed as a result of the polyunsaturated fatty acids are heated, the result will bring instability.
- Relationships and stable free radical reactions Vitamin E in olive oil, produce more stable results, and thus, preventing the formation of oxidative chain.
- In short, monounsaturated fatty acids, and antioxidants present in extra virgin olive oil, played a major role in protecting the oil becomes unstable when cooked.