Chosen Foods naturally refined, expeller-pressed avocado oil is the perfect high heat cooking oil. With health benefits similar to olive oil, a smoke point high enough to avoid toxins and trans fats and low in polyunsaturated fat, there isn't another oil available that is better for high heat applications.
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Chosen Foods naturally refined expeller-pressed avocado oil has a smoke point of 500°F. This smoke point allows you to safely sear, sauté, stir-fry, barbecue and even bake at high temps without your oil breaking down. We consider refined avocado oil a kitchen workhorse.
Virgin avocado oil, while beautiful in color and also very healthy, does not have as high of a smoke point. It is common to see all avocado oil listed with a 500 plus degree smoke point, with no differentiation between virgin and refined. We love virgin avocado oil and its many purposes but want to set the record straight. Only a refined avocado oil can reach a 500-degree smoke point. Virgin avocado oil comes in at 350-375 degrees, similar to olive oil. With it's bold flavor, virgin avocado oil is great for salad dressings, drizzling's, marinades, and gentle cooking. We consider it more of a finishing oil.
Another important thing to consider with choosing a high heat cooking oil is its polyunsaturated fat content. Oils that are high in polyunsaturated fats should never be heated, regardless of their smoke point. This is due to them being highly reactive & unstable when being affected by heat. The longer the oil is heated, the more negative effects it could have.
Typical polyunsaturated oils include corn, soy, sunflower, grapeseed, safflower, and rice bran. Refined versions of these oils are all advertised as high heat cooking oils. Avoid them, they should have no place in any healthy kitchen. Especially try to avoid them at restaurants and fast-food chains where the likelihood of the oil being incredibly rancid is much higher. For more healthier food that contain polyunsaturated fats, try incorporating wild fish & chia seeds into your diet.
Instead, choose oils high in monosaturated and saturated fats. They are much more stable and suitable for high heat cooking. These include avocado, olive, coconut, peanut, high oleic sun/safflower and canola oil.
The last thing to consider when choosing a high heat cooking oil is how the oil was processed. Even though canola oil and peanut are high in monounsaturated fat and have a relatively high smoke point, they are often refined in very unhealthy ways.
Choose oils that are either cold-pressed and virgin, or expeller-pressed and naturally refined. Chosen Foods avocado oil is naturally refined and expeller pressed.
Low Heat Cooking Oils:
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Is it mono or saturated fat and have low polyunsaturated fat levels?
Check the labels on the back of your cooking oil to really understand how it's made.
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Was it either cold-pressed or expeller-pressed and naturally refined?
Familiarize yourself with the brand & their website to really understand their processes.
If you intend to sear, stir-fry, barbecue, broil, deep-fry, bake or roast at a temperature higher than 400 degrees, Chosen Foods naturally refined avocado oil is the absolute best option available. With a 500-degree smoke point, stable monounsaturated fats, make it your go-to, high-heat, naturally refined cooking oil.
Interested in trying for yourself? Shop Chosen Foods High Heat Avocado Oil.
The oxidative degradation of fatty acids in vegetable oils is a complex process leading to various decomposition products. These oxidative processes, known as autoxidation, occur slowly at room temperature but are accelerated with heating (Gutiérrez et al. ; Choe and Min ). In general, autoxidation involves the initial formation of hydroperoxides from unsaturated fatty acids (induction stage), which are then decomposed to secondary oxidation products, such as aldehydes, ketones, esters, and carboxylic acids (Bendini et al. ). The level of oxidative degradation of fatty acids can be determined using physicochemical parameters, such as peroxide value (PV), and absorptivities at 232 nm (K232) and 270 nm (K270). The PV is related to the amount of peroxide, expressed as milliequivalents (1 milliequivalent (meq)'='0.5 mmol) of O2 per kilogram of oil, and provides initial evidence of autoxidation. K232 is related to intermediate oxidation stage, while K270 is related to carbonyl compounds formed in the secondary oxidation stage due to hydroperoxide degradation (Zaid et al. ).
Changes in the oxidative parameters of the avocado oil at room temperature, 100, and 180 °C are shown in Fig. . At room temperature, all oxidative parameters increased linearly with time during a time interval of h, indicating a zero-order kinetic. At the higher temperatures, PV, K232, and K270 increased linearly at a higher rate (the slopes of the model graphs), becoming constant or decreasing before only 12 h of reaction. Interestingly, whereas the attained maximum values of K232 and K270 were higher at 100 and 180 °C than at room temperature, PV magnitudes were around 5 meqO2 kg'1 lower at the higher temperatures. These distinct behaviors of the oxidative parameters versus time curves suggested that the increase of the temperature changed the mechanisms of reaction and/or the relative magnitude of the rate constants for the steps of the oxidative degradation mechanism.
The formation of carbonyl compounds in secondary oxidation stage, indicated by the increase of K270 values, comes from complex consecutive reactions that involve as precursors the fatty acids. In the intermediary steps, fatty acids yield peroxides and unstable hydroperoxides as primary products. Because of this, the change of PV and K232 values with time reflect a combined rate of formation and consume of intermediary oxidation products, making the kinetic of avocado oil oxidation very complex. Thus, the application of kinetic models to the PV and K232 curves could only provide apparent rate constants. Additionally, the apparent rate constants for the formation of intermediaries (peroxide and hydroperoxides) depend on the order of reactions in the steps of the mechanism, which is unknown. Therefore the zero-, first-, and second-order models cannot be applied.
Although the complexity of the kinetics of formation and consumption of the intermediary products, analysis of the evolution of the PV and K232 with time at the different temperatures can provide relevant information about the oil degradation. At room temperature, these values suggested that avocado oil remained in the induction stage for 180 days. The lower PV level at 100 °C compared with that at room temperature can be attributed to increased hydroperoxide degradation at 100 °C, as indicated by K270 increase, which also explained the slight decrease in K232 at 16 h. A similar result has been reported by Allouche et al. () that observed lower PV in olive oils heated at 180 °C than in unheated oils due to hydroperoxide degradation.
Faster evolution of oxidation was observed at 180 °C, as indicated by the large PV and K232 values at 2 h (large slopes in the curves when compared with the smaller temperatures). The PV decreased after 2 h, while K232 decreased after 6 h, coinciding with a large K270, which indicated a large formation of hydroperoxide degradation products after 2 h at 180 °C. A slight decrease in K270 was observed at the end of heat treatment, probably due to the degradation or evaporative loss of secondary oxidation products, as expected for oils heated at elevated temperatures for long periods (Choe and Min ). Similar K232 and K270 behaviors with time have been reported by Allouche et al. () for olive oils heated at 180 °C. Ayadi et al. () also reported a faster increase in K270 for olive oils at elevated temperatures due to the formation of large amounts of hydroperoxide degradation products.
The temperature effect on the oxidation rate has been reported for avocado oil, with PV increasing from approximately 4'10 meqO2 kg'1 in 100 days at room temperature and less than 10 days at 60 °C (Werman and Neeman ). The PV, K232, and K270 have been shown to increase faster at 130 °C than at 60 °C in olive oils flavored with aromatic plants (Ayadi et al. ). Berasategi et al. () also noted extensive oxidation of avocado and olive oils at 180 °C, reporting high levels of products from hydroperoxide oxidation after 6 h of heating.
Regarding the K270 versus time curves, in which the oxidation parameter reflected the formation of the final oxidation products, we can evaluate the kinetic parameters by applying the zero-order model. The apparent rate constants were obtained for all temperatures, and the Arrhenius model was used to estimate the activation energies (Ea) for the complete oxidation of the oil. It should be highlighted that at 100 and 180 °C, the zero-order model was applied from 0 to 12 and 4 h, respectively. For these times, the degradation or evaporative loss of secondary oxidation products were not high enough to determine the K270 values evolution.
The rate constants obtained from K270 curves (slopes of equations in Fig. ) increased and 3.3-fold when the temperature was increased from room temperature to 100 °C, and from 100 to 180 °C, respectively, indicating an increase of the level of formation of hydroperoxide degradation products. The Ea value was 17.74 kcal mol'1 (R2'='0.91), suggesting that the oil was slightly susceptible to thermal deterioration. Onoji et al. (), for instance, found activation energy of only 13.07 kJ mol'1 (3.12 kcal mol'1) for degradation of Hevea brasiliensis (rubber seed) Oil.
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