Recently, we informed you about the importance of using the right cooking oils, the pros and cons of consuming palm oil, the new dietary guidelines issued by the Indian Council of Medical Researchand also the harmful effects of having fake oils. Taking this series a step further, today we are here to inform you about the correct way to store cooking oils.
According to Chef Divya Bhutani, the practice of keeping oils near the stove for easy access could well be landing us in trouble with numerous health issues, including cancer. “Avoid storing your oils right by the stove. I used to do this before I researched how the heat from the gas accelerates the oxidation process, turning the oil rancid,” said Bhutani in an Instagram post. She added that oxidation produces free radicals that are very harmful to the body, and cause cancer.
Explaining the phenomenon, Rashi Chahal, dietician, La Femme Hospital said that due to their high fat content, cooking oils start deteriorating as soon as one opens the pack due to oxidation. “It is a chemical reaction in which atmospheric oxygen attacks triglyceride molecules’ fatty acid chains,” said Chahal, adding that one should use a proper container for storing oil and keep the lid tightly sealed to prevent oxidation (the interaction of oil with oxygen in the air).
Chahal pointed out that rancid oils can cause digestive distress and are also associated with diseases related to free radicals. “These toxic compounds can deplete our vitamins B and E negatively, affecting overall health,” said Chahal.
Proper storage of cooking oil ensures it does not affect your food (Source: Getty Images/Thinkstock)
Bhutani also shared some common mistakes most of us make when buying and storing cooking oils:
*Cooking oils should never be transferred into special containers or pourers because it allows oxygen to degrade the oil. Oxygen and moisture reduce the quality of the oil causing rancidity. It’s best to keep cooking oils in the containers it comes in, and buy only what you’ll use within 1-2 months.
*”I used to think buying in bulk was best but I never finished my 5L bottle of oil within 2 months, so the heat, light, oxygen, and moisture made the oil rancid. These 4 variables affect the composition of the oil, causing long-term negative effects on our health,” mentioned Bhutani.
Just like all other products, it is best to “always check the expiration date of your oils”. “Generally, extra virgin olive oil can be kept for up to 6 months after opening. It generally has a very long shelf life but storage conditions can change the oil’s shelf life significantly,” said Bhutani.
*One should purchase oils in dark green bottles to reduce UV light exposure to the oil and reduce the effects of oxidation. It’s best to store oils in a cool dark place, like a cupboard. It’s ok if you’ve transferred your oils in special containers or pourers already. Just use it up within the expiration date and throw away any unused oil in the bin.
Agreeing, Chahal added that light accelerates fatty acid oxidation. “It can cause a significant loss of antioxidants in polyunsaturated oils. Try and store them in dark-colored bottles to prevent light from entering the bottle, which can degrade the quality of oil,” said Chahal.
*Try and use glass bottles when storing for longer periods as plastic can leach chemicals over time, stressed Chahal. “This can affect overall taste. Don’t store in iron and copper bottles either as they interact with oils and make them unsafe for consumption,” said Chahal.
*Some cooking oils are best stored at room temperature. But certain oils like truffle oil, avocado oil, corn oil, safflower oil, and chilli oils are “best stored in the refrigerator to improve their shelf life”, said Chahal.
*Use heat-resistant oil for high-temperature cooking
*Label the containers with dates to keep track of when these bottles were opened and also know how long you can store them.