The doubt is common: after all, should olive oil be stored in the fridge or in the pantry? The answer is not the same for all vegetable oils. Each type reacts differently to heat, light and oxygen, and how it is stored can be decisive to preserve taste, durability and even food safety.
Why are some oils more fragile
According to the German consumer magazine and Öko-Test product tests, the sensitivity of oils depends on the content of fatty acids. Those who have a high amount of polynsaturated fatty acids, such as flaxseed oil or walnut oils, easily oxidize when exposed to high or light temperatures. This accelerates the rancidity process, altering the taste and can lead to harmful compounds.
Already rich oils in monounsaturated or saturated fatty acids, such as olive oil or coconut oil, are more stable and support better the room temperature.
Oils that should be refrigerated
Among the most sensitive are walnut oils: walnut, hazelnut or macadamia. According to the same source, they should be stored in dark vials, tightly closed and in the refrigerator, and it is preferable to consume them in a few weeks.
Flaxseed oil, known for the high omega-3 content, should also be kept refrigerated and consumed quickly after opening. Other oils that benefit from the cold are hemp, germ of wheat, from cold -pressed pumpkin seed, grape grape, and safflower. The more natural and the less refined they are, the faster they oxidize.
Oils that don’t need cold
In the case of olive oil, the cold is not recommended. Although cooling does not compromise nutritional quality, it may make it cloudy or solid, impairing texture. The ideal is to keep it in the pantry, in a cool place, dark and far from heat sources.
Coconut oil is another example: composed almost exclusively by saturated fatty acids, is stable and lasting even at room temperature. Stored in the cold hardens, becoming less practical to use.
Refined oils, such as colza, sunflower or avocado, are also resistant and do not need to be refrigerated as long as it is protected from light. Already sesame oil, especially the roasted, is particularly stable and can be stored in the pantry.
Signs that the oil is no longer good
The rancid oil denounces the intense and unpleasant, sometimes bitter, metallic or mold smell. The taste also changes, losing freshness and getting rough. In these cases, it should not be consumed.
Tips for prolonging quality
Regardless of the type, there are basic rules, as explained by: buy small packaging, prefer dark glass bottles, close well after each use, prevent the proximity of stoves and regularly clean the bottle neck.
The proper conservation of oils not only preserves taste and nutrients but avoids waste and health risks. The practical rule is simple: walnut and flaxseed oils in the fridge; olive oil and coconut oil in the pantry.
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