News summary: Edible vegetable oils generally have a high content of unsaturated fatty acids. In addition, in the process of modern oil processing, in order to remove toxic and harmful substances, the natural antioxidants in the oil are also removed during the oil refining process.

News details: Edible vegetable oils generally have a high content of unsaturated fatty acids. In the process of modern oil processing, in order to remove toxic and harmful substances, the natural antioxidants in the oil are also removed during the oil refining process. People only add artificial antioxidants to meet the product shelf life requirements after the oil is refined. This is why the antioxidant capacity of refined oil is much lower than that of unrefined crude oil. Oxidized and rancid edible oils will have a large increase in harmful substances such as peroxides. After consumption, it will greatly increase the peroxidized lipids in the body, which is extremely harmful to human health. Therefore, the storage of refined oils must pay attention to the following points:

(1) The purchased edible oil should be placed in a cool and dry place, and be sure to avoid light.

(2) The oil bottle should not be placed too close to the stove.

(3) After use, the bottle cap should be tightened to reduce the contact time with air.

(4) Keep the bottle dry and clean when repackaging.

(5) Highly active and highly unsaturated oils should be stored in iron barrels or light-proof containers.

(6) Used oil should not be poured back into the bottle and mixed with new oil.

(7) Do not use the same oil bottle for a long time; replace it with a new one frequently.

(8) Buy oil in small packages to shorten the storage time.

(9) Do not consume oil that has passed its expiration date.