There are a multitude of oils nowadays, some of which are more suitable according to their culinary use, as there are oils that are more suitable for seasoning, for preparing recipes, for cooking, etc. This is due to the fact that the different existing oils have different oxidative properties, which means that some do not withstand high temperatures in contact with oxygen and therefore oxidize excessively (which can be negative for our health).
In a recent study, they performed a compositional analysis of 22 oils and fats to evaluate their oxidative stability.
In the attached image, the 22 oils and/or fats are shown. Those that are below or near the red line should not be used for cooking because of their low stability.
Both your team and other authors conclude that the oils that should NOT be used for cooking are polyunsaturated oils such as:
- Sesame oil
- Sunflower oil
- Linseed oil
- Corn oil
- Soybean oil
- Canola oil
On the other hand, the best oils for cooking are virgin olive oil and coconut oil.