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class="vector-toc-numb">5</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon 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href="https://cs.wikipedia.org/wiki/Bod_zakou%C5%99en%C3%AD" title="Bod zakouření – Czech" lang="cs" hreflang="cs" data-title="Bod zakouření" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Rauchpunkt" title="Rauchpunkt – German" lang="de" hreflang="de" data-title="Rauchpunkt" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A3%CE%B7%CE%BC%CE%B5%CE%AF%CE%BF_%CE%BA%CE%B1%CF%80%CE%BD%CE%BF%CF%8D" title="Σημείο καπνού – Greek" lang="el" hreflang="el" data-title="Σημείο καπνού" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-eml mw-list-item"><a href="https://eml.wikipedia.org/wiki/Punt_ed_f%C3%B9m" title="Punt ed fùm – Emiliano-Romagnolo" lang="egl" hreflang="egl" data-title="Punt ed fùm" data-language-autonym="Emiliàn e rumagnòl" data-language-local-name="Emiliano-Romagnolo" class="interlanguage-link-target"><span>Emiliàn e rumagnòl</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Punto_de_humeo" title="Punto de humeo – Spanish" lang="es" hreflang="es" data-title="Punto de humeo" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Ke-puntu" title="Ke-puntu – Basque" lang="eu" hreflang="eu" data-title="Ke-puntu" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%86%D9%82%D8%B7%D9%87_%D8%AF%D9%88%D8%AF%DB%8C_%D8%B4%D8%AF%D9%86" title="نقطه دودی شدن – Persian" lang="fa" hreflang="fa" data-title="نقطه دودی شدن" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Point_de_fum%C3%A9e" title="Point de fumée – French" lang="fr" hreflang="fr" data-title="Point de fumée" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%B0%9C%EC%97%B0%EC%A0%90" title="발연점 – Korean" lang="ko" hreflang="ko" data-title="발연점" data-language-autonym="한국어" data-language-local-name="Korean" 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data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Smilkimo_temperat%C5%ABra" title="Smilkimo temperatūra – Lithuanian" lang="lt" hreflang="lt" data-title="Smilkimo temperatūra" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-ml mw-list-item"><a href="https://ml.wikipedia.org/wiki/%E0%B4%AA%E0%B5%81%E0%B4%95_%E0%B4%B8%E0%B5%80%E0%B4%AE" title="പുക സീമ – Malayalam" lang="ml" hreflang="ml" data-title="പുക സീമ" data-language-autonym="മലയാളം" data-language-local-name="Malayalam" class="interlanguage-link-target"><span>മലയാളം</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Takat_asap" title="Takat asap – Malay" lang="ms" hreflang="ms" data-title="Takat asap" 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<div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Burning point of oils and fats</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">"Burning point" redirects here. For the Finnish band, see <a href="/wiki/Burning_Point" title="Burning Point">Burning Point</a>.</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">"Burning point" redirects here. For the lowest temperature at which a substance starts burning, see <a href="/wiki/Autoignition_temperature" title="Autoignition temperature">Autoignition temperature</a>.</div> <p>The <b>smoke point</b>, also referred to as the <b>burning point</b>, is the temperature at which an <a href="/wiki/Cooking_oil" title="Cooking oil">oil or fat</a> begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil and its acidity content, otherwise known as <a href="/wiki/Free_fatty_acid" class="mw-redirect" title="Free fatty acid">free fatty acid</a> (FFA) content.<sup id="cite_ref-Thomas2002_2-0" class="reference"><a href="#cite_note-Thomas2002-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> The more FFA an oil contains, the quicker it will break down and start smoking.<sup id="cite_ref-Thomas2002_2-1" class="reference"><a href="#cite_note-Thomas2002-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The lower the value of FFA, the higher the smoke point.<sup id="cite_ref-Gennaro2001_4-0" class="reference"><a href="#cite_note-Gennaro2001-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat.<sup id="cite_ref-Gennaro2001_4-1" class="reference"><a href="#cite_note-Gennaro2001-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Temperature">Temperature</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoke_point&action=edit&section=1" title="Edit section: Temperature"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The smoke point of an oil correlates with its level of refinement.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Many cooking oils have smoke points above standard home cooking temperatures:<sup id="cite_ref-Gray2015b_9-0" class="reference"><a href="#cite_note-Gray2015b-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p> <ul><li>Pan frying (sauté) on stove top heat: 120 °C (248 °F)</li> <li>Deep frying: 160–180 °C (320–356 °F)</li> <li>Oven baking: Average of 180 °C (356 °F)</li></ul> <p>Smoke point decreases at a different pace in different oils.<sup id="cite_ref-Gupta2001_10-0" class="reference"><a href="#cite_note-Gupta2001-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>Considerably above the temperature of the smoke point is the <a href="/wiki/Flash_point" title="Flash point">flash point</a>, the point at which the vapours from the oil can ignite in air, given an ignition source. </p><p>The following table presents smoke points of various fats and oils. </p> <div style="float:none"> <style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist ul dl,.mw-parser-output .hlist ul ol,.mw-parser-output .hlist ul ul{display:inline}.mw-parser-output .hlist .mw-empty-li{display:none}.mw-parser-output .hlist dt::after{content:": "}.mw-parser-output .hlist dd::after,.mw-parser-output .hlist li::after{content:" · ";font-weight:bold}.mw-parser-output .hlist dd:last-child::after,.mw-parser-output .hlist dt:last-child::after,.mw-parser-output .hlist li:last-child::after{content:none}.mw-parser-output .hlist dd dd:first-child::before,.mw-parser-output .hlist dd dt:first-child::before,.mw-parser-output .hlist dd li:first-child::before,.mw-parser-output .hlist dt dd:first-child::before,.mw-parser-output .hlist dt dt:first-child::before,.mw-parser-output .hlist dt li:first-child::before,.mw-parser-output .hlist li dd:first-child::before,.mw-parser-output .hlist li dt:first-child::before,.mw-parser-output .hlist li li:first-child::before{content:" (";font-weight:normal}.mw-parser-output .hlist dd dd:last-child::after,.mw-parser-output .hlist dd dt:last-child::after,.mw-parser-output .hlist dd li:last-child::after,.mw-parser-output .hlist dt dd:last-child::after,.mw-parser-output .hlist dt dt:last-child::after,.mw-parser-output .hlist dt li:last-child::after,.mw-parser-output .hlist li dd:last-child::after,.mw-parser-output .hlist li dt:last-child::after,.mw-parser-output .hlist li li:last-child::after{content:")";font-weight:normal}.mw-parser-output .hlist ol{counter-reset:listitem}.mw-parser-output .hlist ol>li{counter-increment:listitem}.mw-parser-output .hlist ol>li::before{content:" "counter(listitem)"\a0 "}.mw-parser-output .hlist dd ol>li:first-child::before,.mw-parser-output .hlist dt ol>li:first-child::before,.mw-parser-output .hlist li ol>li:first-child::before{content:" ("counter(listitem)"\a0 "}</style><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist"><ul><li class="nv-view"><a href="/wiki/Template:Smoke_point_of_cooking_oils" title="Template:Smoke point of cooking oils"><span title="View this template">view</span></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Smoke_point_of_cooking_oils" title="Template talk:Smoke point of cooking oils"><span title="Discuss this template">talk</span></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Smoke_point_of_cooking_oils" title="Special:EditPage/Template:Smoke point of cooking oils"><span title="Edit this template">edit</span></a></li></ul></div> <table class="wikitable sortable"> <tbody><tr> <th>Fat</th> <th>Quality</th> <th colspan="2">Smoke point<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>caution 1<span class="cite-bracket">]</span></a></sup> </th></tr> <tr> <td style="text-align:right;"><a href="/wiki/Almond" title="Almond">Almond oil</a></td> <td></td> <td>221 °C</td> <td>430 °F<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a></td> <td>Refined</td> <td>271 °C</td> <td>520 °F<sup id="cite_ref-scott_13-0" class="reference"><a href="#cite_note-scott-13"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-jonbarron.org_14-0" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Avocado_oil" title="Avocado oil">Avocado oil</a></td> <td>Unrefined</td> <td>250 °C</td> <td>482 °F<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Tallow" title="Tallow">Beef tallow</a></td> <td></td> <td>250 °C</td> <td>480 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Butter" title="Butter">Butter</a></td> <td></td> <td>150 °C</td> <td>302 °F<sup id="cite_ref-chef9_16-0" class="reference"><a href="#cite_note-chef9-16"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Clarified_butter" title="Clarified butter">Butter</a></td> <td>Clarified</td> <td>250 °C</td> <td>482 °F<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Castor_oil" title="Castor oil">Castor oil</a></td> <td>Refined</td> <td>200 °C<sup id="cite_ref-detwiler_18-0" class="reference"><a href="#cite_note-detwiler-18"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup></td> <td>392 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a></td> <td>Refined, dry</td> <td>204 °C</td> <td>400 °F<sup id="cite_ref-nutiva1_19-0" class="reference"><a href="#cite_note-nutiva1-19"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Coconut_oil" title="Coconut oil">Coconut oil</a></td> <td>Unrefined, dry expeller pressed, virgin</td> <td>177 °C</td> <td>350 °F<sup id="cite_ref-nutiva1_19-1" class="reference"><a href="#cite_note-nutiva1-19"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a></td> <td></td> <td>230–238 °C<sup id="cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011284_20-0" class="reference"><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011284-20"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup></td> <td>446–460 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Corn_oil" title="Corn oil">Corn oil</a></td> <td>Unrefined</td> <td>178 °C<sup id="cite_ref-detwiler_18-1" class="reference"><a href="#cite_note-detwiler-18"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup></td> <td>352 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Cottonseed_oil" title="Cottonseed oil">Cottonseed oil</a></td> <td>Refined, bleached, deodorized</td> <td>220–230 °C<sup id="cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011214_21-0" class="reference"><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011214-21"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup></td> <td>428–446 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Linseed_oil" title="Linseed oil">Flaxseed oil</a></td> <td>Unrefined</td> <td>107 °C</td> <td>225 °F<sup id="cite_ref-jonbarron.org_14-1" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Grape_seed_oil" title="Grape seed oil">Grape seed oil</a></td> <td></td> <td>216 °C</td> <td>421 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Lard" title="Lard">Lard</a></td> <td></td> <td>190 °C</td> <td>374 °F<sup id="cite_ref-chef9_16-1" class="reference"><a href="#cite_note-chef9-16"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></td> <td></td> <td>250 °C</td> <td>480 °F<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Refined</td> <td>199–243 °C</td> <td>390–470 °F<sup id="cite_ref-North_American_Olive_Oil_Association_23-0" class="reference"><a href="#cite_note-North_American_Olive_Oil_Association-23"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Virgin</td> <td>210 °C</td> <td>410 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Extra virgin, low acidity, high quality</td> <td>207 °C</td> <td>405 °F<sup id="cite_ref-jonbarron.org_14-2" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Gray2015_24-0" class="reference"><a href="#cite_note-Gray2015-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></td> <td>Extra virgin</td> <td>190 °C</td> <td>374 °F<sup id="cite_ref-Gray2015_24-1" class="reference"><a href="#cite_note-Gray2015-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Palm_oil" title="Palm oil">Palm oil</a></td> <td>Fractionated</td> <td>235 °C<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup></td> <td>455 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></td> <td>Refined</td> <td>232 °C<sup id="cite_ref-jonbarron.org_14-3" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></td> <td>450 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></td> <td></td> <td>227–229 °C<sup id="cite_ref-jonbarron.org_14-4" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011234_26-0" class="reference"><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011234-26"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup></td> <td>441–445 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Peanut_oil" title="Peanut oil">Peanut oil</a></td> <td>Unrefined</td> <td>160 °C<sup id="cite_ref-jonbarron.org_14-5" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></td> <td>320 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Pecan_oil" title="Pecan oil">Pecan oil</a></td> <td></td> <td>243 °C<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup></td> <td>470 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td></td> <td>220–230 °C<sup id="cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011121_28-0" class="reference"><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011121-28"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup></td> <td>428–446 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td>Expeller press</td> <td>190–232 °C</td> <td>375–450 °F<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td>Refined</td> <td>204 °C</td> <td>400 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rapeseed" title="Rapeseed">Rapeseed oil</a> (<a href="/wiki/Canola" class="mw-redirect" title="Canola">Canola</a>)</td> <td>Unrefined</td> <td>107 °C</td> <td>225 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Rice_bran_oil" title="Rice bran oil">Rice bran oil</a></td> <td>Refined</td> <td>232 °C<sup id="cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011303_30-0" class="reference"><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011303-30"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup></td> <td>450 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></td> <td>Unrefined</td> <td>107 °C</td> <td>225 °F<sup id="cite_ref-jonbarron.org_14-6" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></td> <td>Semirefined</td> <td>160 °C</td> <td>320 °F<sup id="cite_ref-jonbarron.org_14-7" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Safflower_oil" class="mw-redirect" title="Safflower oil">Safflower oil</a></td> <td>Refined</td> <td>266 °C</td> <td>510 °F<sup id="cite_ref-jonbarron.org_14-8" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></td> <td>Unrefined</td> <td>177 °C</td> <td>350 °F<sup id="cite_ref-jonbarron.org_14-9" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></td> <td>Semirefined</td> <td>232 °C</td> <td>450 °F<sup id="cite_ref-jonbarron.org_14-10" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a></td> <td></td> <td>234 °C<sup id="cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology201192_31-0" class="reference"><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201192-31"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup></td> <td>453 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td>Neutralized, dewaxed, bleached & deodorized</td> <td>252–254 °C<sup id="cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011153_32-0" class="reference"><a href="#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011153-32"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup></td> <td>486–489 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td>Semirefined</td> <td>232 °C<sup id="cite_ref-jonbarron.org_14-11" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></td> <td>450 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td></td> <td>227 °C<sup id="cite_ref-jonbarron.org_14-12" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup></td> <td>441 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil</a></td> <td>Unrefined, first cold-pressed, raw</td> <td>107 °C<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup></td> <td>225 °F </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil, high oleic</a></td> <td>Refined</td> <td>232 °C</td> <td>450 °F<sup id="cite_ref-jonbarron.org_14-13" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;"><a href="/wiki/Sunflower_oil" title="Sunflower oil">Sunflower oil, high oleic</a></td> <td>Unrefined</td> <td>160 °C</td> <td>320 °F<sup id="cite_ref-jonbarron.org_14-14" class="reference"><a href="#cite_note-jonbarron.org-14"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </td></tr> <tr> <td style="text-align:right;">Vegetable oil blend</td> <td>Refined</td> <td>220 °C<sup id="cite_ref-Gray2015_24-2" class="reference"><a href="#cite_note-Gray2015-24"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup></td> <td>428 °F </td></tr></tbody></table></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text">Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFGunstone2011" class="citation book cs1">Gunstone, Frank D., ed. (17 March 2011). <a rel="nofollow" class="external text" href="https://www.google.co.in/books/edition/_/lnk2tdo8_P4C?hl=en"><i>Vegetable Oils in Food Technology: Composition, Properties and Uses</i></a>. Wiley, Inc. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/1083187382">1083187382</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Vegetable+Oils+in+Food+Technology%3A+Composition%2C+Properties+and+Uses&rft.pub=Wiley%2C+Inc.&rft.date=2011-03-17&rft_id=info%3Aoclcnum%2F1083187382&rft_id=https%3A%2F%2Fwww.google.co.in%2Fbooks%2Fedition%2F_%2Flnk2tdo8_P4C%3Fhl%3Den&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span>)</span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Oxidative_stability">Oxidative stability</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoke_point&action=edit&section=2" title="Edit section: Oxidative stability"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Rancidification" title="Rancidification">Rancidification</a></div> <p>Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking.<sup id="cite_ref-Gupta2001_10-1" class="reference"><a href="#cite_note-Gupta2001-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best predictor of how an oil behaves during cooking.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Methrom_36-0" class="reference"><a href="#cite_note-Methrom-36"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p><p>The <a href="/wiki/Rancimat_method" class="mw-redirect" title="Rancimat method">Rancimat method</a> is one of the most common methods for testing oxidative stability in oils.<sup id="cite_ref-Methrom_36-1" class="reference"><a href="#cite_note-Methrom-36"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> This determination entails speeding up the oxidation process in the oil (under heat and forced air), which enables its stability to be evaluated by monitoring volatile substances associated with rancidity. It is measured as "induction time" and recorded as total hours before the oil breaks down. Canola oil requires 7.5 hours, for example, whereas extra virgin olive oil (EVOO) and virgin coconut oil will last over a day at 110 °C (230 °F) of continuous heat.<sup id="cite_ref-Gray2015b_9-1" class="reference"><a href="#cite_note-Gray2015b-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The differing stabilities correlate with lower levels of polyunsaturated fatty acids, which are more prone to oxidation. EVOO is high in monounsaturated fatty acids and antioxidants, conferring stability. Some plant cultivars have been bred to produce "high-oleic" oils with more monounsaturated <a href="/wiki/Oleic_acid" title="Oleic acid">oleic acid</a> and less polyunsaturated <a href="/wiki/Linoleic_acid" title="Linoleic acid">linoleic acid</a> for enhanced stability.<sup id="cite_ref-Gray2015b_9-2" class="reference"><a href="#cite_note-Gray2015b-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p><p>The oxidative stability does not directly correspond to the smoke point and thus the latter cannot be used as a reference for safe and healthy cooking.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoke_point&action=edit&section=3" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Boiling_point" title="Boiling point">Boiling point</a></li> <li><a href="/wiki/Combustion" title="Combustion">Combustion</a></li> <li><a href="/wiki/Drying_oil" title="Drying oil">Drying oil</a></li> <li><a href="/wiki/Flash_point" title="Flash point">Flash point</a></li> <li><a href="/wiki/Fire_point" title="Fire point">Fire point</a></li> <li><a href="/wiki/Kindling_point" class="mw-redirect" title="Kindling point">Kindling point</a> (Autoignition temperature)</li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoke_point&action=edit&section=4" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAmerican_Oil_Chemists'_Society2011" class="citation book cs1">American Oil Chemists' Society (2011). <a rel="nofollow" class="external text" href="https://www.aocs.org/attain-lab-services/methods/methods/search-results?method=111517">"AOCS Official Method Cc 9a-48, Smoke, Flash and Fire Points Cleveland Open Cup Method"</a>. <i>Official methods and recommended practices of the AOCS -</i> (6th ed.). Champaign, Ill. : American Oil Chemists' Society.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=AOCS+Official+Method+Cc+9a-48%2C+Smoke%2C+Flash+and+Fire+Points+Cleveland+Open+Cup+Method&rft.btitle=Official+methods+and+recommended+practices+of+the+AOCS+-&rft.edition=6th&rft.pub=Champaign%2C+Ill.+%3A+American+Oil+Chemists%27+Society&rft.date=2011&rft.au=American+Oil+Chemists%27+Society&rft_id=https%3A%2F%2Fwww.aocs.org%2Fattain-lab-services%2Fmethods%2Fmethods%2Fsearch-results%3Fmethod%3D111517&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-Thomas2002-2"><span class="mw-cite-backlink">^ <a href="#cite_ref-Thomas2002_2-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Thomas2002_2-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThomas2002" class="citation book cs1">Thomas, Alfred (2002). <i>Fats and Fatty Oils. Ullmann's Encyclopedia of Industrial Chemistry</i>. Wenheim: Wiley-VCH. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-527-30673-2" title="Special:BookSources/978-3-527-30673-2"><bdi>978-3-527-30673-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Fats+and+Fatty+Oils.+Ullmann%27s+Encyclopedia+of+Industrial+Chemistry.&rft.place=Wenheim&rft.pub=Wiley-VCH&rft.date=2002&rft.isbn=978-3-527-30673-2&rft.aulast=Thomas&rft.aufirst=Alfred&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBastida2001" class="citation journal cs1">Bastida, SS; et al. (2001). "Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods". <i>Food Science and Technology International</i>. <b>7</b>: 15–21. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1106%2F1898-plw3-6y6h-8k22">10.1106/1898-plw3-6y6h-8k22</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:97919860">97919860</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Science+and+Technology+International&rft.atitle=Thermal+oxidation+of+olive+oil%2C+sunflower+oil+and+a+mix+of+both+oils+during+forty+continuous+domestic+fryings+of+different+foods&rft.volume=7&rft.pages=15-21&rft.date=2001&rft_id=info%3Adoi%2F10.1106%2F1898-plw3-6y6h-8k22&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A97919860%23id-name%3DS2CID&rft.aulast=Bastida&rft.aufirst=SS&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-Gennaro2001-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-Gennaro2001_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Gennaro2001_4-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGennaro1998" class="citation journal cs1">Gennaro, L.; et al. (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis". <i>Journal of Agricultural and Food Chemistry</i>. <b>46</b> (11): 4465–4469. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1021%2Fjf980562q">10.1021/jf980562q</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Agricultural+and+Food+Chemistry&rft.atitle=Effect+of+biophenols+on+olive+oil+stability+evaluated+by+thermogravimetric+analysis.&rft.volume=46&rft.issue=11&rft.pages=4465-4469&rft.date=1998&rft_id=info%3Adoi%2F10.1021%2Fjf980562q&rft.aulast=Gennaro&rft.aufirst=L.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGomez-Alonso2003" class="citation journal cs1">Gomez-Alonso, S.; et al. (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". <i>J Agric Food Chem</i>. <b>51</b> (3): 667–72. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1021%2Fjf025932w">10.1021/jf025932w</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/12537439">12537439</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=J+Agric+Food+Chem&rft.atitle=Changes+in+phenolic+composition+and+antioxidant+activity+of+virgin+olive+oil+during+frying&rft.volume=51&rft.issue=3&rft.pages=667-72&rft.date=2003&rft_id=info%3Adoi%2F10.1021%2Fjf025932w&rft_id=info%3Apmid%2F12537439&rft.aulast=Gomez-Alonso&rft.aufirst=S.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFChen2013" class="citation journal cs1">Chen, W.; et al. 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Archived from <a rel="nofollow" class="external text" href="http://nutiva.com/introducing-nutiva-refined-coconut-oil/">the original</a> on 2015-02-14.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Nutiva&rft.atitle=Introducing+Nutiva+Organic+Refined+Coconut+Oil&rft_id=http%3A%2F%2Fnutiva.com%2Fintroducing-nutiva-refined-coconut-oil%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011284-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011284_20-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 284.<span class="error harv-error" style="display: none; font-size:100%"> sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011214-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011214_21-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 214.<span class="error harv-error" style="display: none; font-size:100%"> sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.clovegarden.com/ingred/oi_mustz.html">"Mustard Seed Oil"</a>. <i>Clovegarden</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Clovegarden&rft.atitle=Mustard+Seed+Oil&rft_id=http%3A%2F%2Fwww.clovegarden.com%2Fingred%2Foi_mustz.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-North_American_Olive_Oil_Association-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-North_American_Olive_Oil_Association_23-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://blog.aboutoliveoil.org/olive-oil-smoke-point">"Olive Oil Smoke Point"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">2016-08-25</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Olive+Oil+Smoke+Point&rft_id=http%3A%2F%2Fblog.aboutoliveoil.org%2Folive-oil-smoke-point&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-Gray2015-24"><span class="mw-cite-backlink">^ <a href="#cite_ref-Gray2015_24-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Gray2015_24-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Gray2015_24-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGray2015" class="citation journal cs1">Gray, S (June 2015). <a rel="nofollow" class="external text" href="http://acnem.org/members/journals/ACNEM_Journal_June_2015.pdf">"Cooking with extra virgin olive oil"</a> <span class="cs1-format">(PDF)</span>. <i>ACNEM Journal</i>. <b>34</b> (2): 8–12.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=ACNEM+Journal&rft.atitle=Cooking+with+extra+virgin+olive+oil&rft.volume=34&rft.issue=2&rft.pages=8-12&rft.date=2015-06&rft.aulast=Gray&rft.aufirst=S&rft_id=http%3A%2F%2Facnem.org%2Fmembers%2Fjournals%2FACNEM_Journal_June_2015.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text"><span class="languageicon">(in Italian)</span> <a rel="nofollow" class="external text" href="http://www.oleificiosperoni.it/schede_tecniche/SCHEDA%20TECNICA%20PALMA%20PO64.pdf">Scheda tecnica dell'olio di palma bifrazionato PO 64</a>.</span> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011234-26"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011234_26-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 234.<span class="error harv-error" style="display: none; font-size:100%"> sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRanalliAndresCalifano2017" class="citation journal cs1">Ranalli N, Andres SC, Califano AN (Jul 2017). <a rel="nofollow" class="external text" href="https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201600377">"Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life"</a>. <i>European Journal of Lipid Science and Technology</i>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1002%2Fejlt.201600377">10.1002/ejlt.201600377</a><span class="reference-accessdate">. Retrieved <span class="nowrap">15 January</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=European+Journal+of+Lipid+Science+and+Technology&rft.atitle=Dulce+de+leche%E2%80%90like+product+enriched+with+emulsified+pecan+oil%3A+Assessment+of+physicochemical+characteristics%2C+quality+attributes%2C+and+shelf%E2%80%90life.&rft.date=2017-07&rft_id=info%3Adoi%2F10.1002%2Fejlt.201600377&rft.aulast=Ranalli&rft.aufirst=N&rft.au=Andres%2C+SC&rft.au=Califano%2C+AN&rft_id=https%3A%2F%2Fonlinelibrary.wiley.com%2Fdoi%2Fabs%2F10.1002%2Fejlt.201600377&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011121-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011121_28-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 121.<span class="error harv-error" style="display: none; font-size:100%"> sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20140413143333/http://www.spectrumorganics.com/shared/faq.php?fqid=34">"What is the "truth" about canola oil?"</a>. Spectrum Organics, Canola Oil Manufacturer. Archived from <a rel="nofollow" class="external text" href="http://www.spectrumorganics.com/shared/faq.php?fqid=34">the original</a> on April 13, 2014.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=What+is+the+%22truth%22+about+canola+oil%3F&rft.pub=Spectrum+Organics%2C+Canola+Oil+Manufacturer&rft_id=http%3A%2F%2Fwww.spectrumorganics.com%2Fshared%2Ffaq.php%3Ffqid%3D34&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011303-30"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011303_30-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 303.<span class="error harv-error" style="display: none; font-size:100%"> sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201192-31"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology201192_31-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 92.<span class="error harv-error" style="display: none; font-size:100%"> sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011153-32"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011153_32-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFVegetable_Oils_in_Food_Technology2011">Vegetable Oils in Food Technology (2011)</a>, p. 153.<span class="error harv-error" style="display: none; font-size:100%"> sfnp error: no target: CITEREFVegetable_Oils_in_Food_Technology2011 (<a href="/wiki/Category:Harv_and_Sfn_template_errors" title="Category:Harv and Sfn template errors">help</a>)</span></span> </li> <li id="cite_note-33"><span class="mw-cite-backlink"><b><a href="#cite_ref-33">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.maisonorphee.com/en/unrefined-sunflower-oil/">"Organic unrefined sunflower oil"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">18 December</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Organic+unrefined+sunflower+oil&rft_id=https%3A%2F%2Fwww.maisonorphee.com%2Fen%2Funrefined-sunflower-oil%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-34"><span class="mw-cite-backlink"><b><a href="#cite_ref-34">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20131129081659/http://www.who.int/nutrition/publications/nutrientrequirements/9251036217/en/"><i>Fats and oils in human nutrition</i></a>. Food and Agriculture Organization of the United Nations and the World Health Organization. 1994. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-92-5-103621-1" title="Special:BookSources/978-92-5-103621-1"><bdi>978-92-5-103621-1</bdi></a>. Archived from <a rel="nofollow" class="external text" href="https://www.who.int/nutrition/publications/nutrientrequirements/9251036217/en/">the original</a> on November 29, 2013.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Fats+and+oils+in+human+nutrition&rft.pub=Food+and+Agriculture+Organization+of+the+United+Nations+and+the+World+Health+Organization&rft.date=1994&rft.isbn=978-92-5-103621-1&rft_id=https%3A%2F%2Fwww.who.int%2Fnutrition%2Fpublications%2Fnutrientrequirements%2F9251036217%2Fen%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-35"><span class="mw-cite-backlink"><b><a href="#cite_ref-35">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNwosu" class="citation book cs1">Nwosu, V.; et al. <i>Oxidative Stability of various oils as determined by Rancimat Method</i>. Department of Food Science.: North Carolina State University.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Oxidative+Stability+of+various+oils+as+determined+by+Rancimat+Method&rft.place=Department+of+Food+Science.&rft.pub=North+Carolina+State+University&rft.aulast=Nwosu&rft.aufirst=V.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-Methrom-36"><span class="mw-cite-backlink">^ <a href="#cite_ref-Methrom_36-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Methrom_36-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMethrom" class="citation journal cs1 cs1-prop-long-vol">Methrom. "Oxidative stability of oils and fats - Rancimat method". <i>Application Bulletin</i>. 204/2 e.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Application+Bulletin&rft.atitle=Oxidative+stability+of+oils+and+fats+-+Rancimat+method&rft.volume=204%2F2+e&rft.au=Methrom&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> <li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.actascientific.com/ASNH/pdf/ASNH-02-0083.pdf">"Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating"</a> <span class="cs1-format">(PDF)</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Evaluation+of+Chemical+and+Physical+Changes+in+Different+Commercial+Oils+during+Heating&rft_id=https%3A%2F%2Fwww.actascientific.com%2FASNH%2Fpdf%2FASNH-02-0083.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Smoke_point&action=edit&section=5" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a rel="nofollow" class="external text" href="http://www.cookingforengineers.com/article.php?id=50&title=Smoke+Points+of+Various+Fats">Cooking For Engineers: Smoke Point of Various Fats</a> - another list of smoke points along with some discussion on the subject</li> <li><a rel="nofollow" class="external text" href="http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm">Good Eats: Cooking Oil Smoke Points</a></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFThe_Culinary_Institute_of_America1996" class="citation book cs1">The Culinary Institute of America (1996). <i>The New Professional Chef</i> (6th ed.). John Wiley & Sons.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+New+Professional+Chef&rft.edition=6th&rft.pub=John+Wiley+%26+Sons&rft.date=1996&rft.au=The+Culinary+Institute+of+America&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASmoke+point" class="Z3988"></span></li></ul>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1&useformat=desktop" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Smoke_point&oldid=1251157648">https://en.wikipedia.org/w/index.php?title=Smoke_point&oldid=1251157648</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: <ul><li><a href="/wiki/Category:Chemical_properties" title="Category:Chemical properties">Chemical properties</a></li><li><a href="/wiki/Category:Cooking_fats" title="Category:Cooking fats">Cooking fats</a></li><li><a href="/wiki/Category:Smoke" title="Category:Smoke">Smoke</a></li><li><a href="/wiki/Category:Edible_oil_chemistry" title="Category:Edible oil chemistry">Edible oil chemistry</a></li></ul></div><div id="mw-hidden-catlinks" class="mw-hidden-catlinks mw-hidden-cats-hidden">Hidden categories: <ul><li><a href="/wiki/Category:Harv_and_Sfn_no-target_errors" title="Category:Harv and Sfn no-target errors">Harv and Sfn no-target errors</a></li><li><a href="/wiki/Category:Articles_with_Italian-language_sources_(it)" title="Category:Articles with Italian-language sources (it)">Articles with Italian-language sources (it)</a></li><li><a href="/wiki/Category:CS1:_long_volume_value" title="Category:CS1: long volume value">CS1: long volume value</a></li><li><a href="/wiki/Category:Articles_with_short_description" title="Category:Articles with short description">Articles with short description</a></li><li><a href="/wiki/Category:Short_description_is_different_from_Wikidata" title="Category:Short description is different from Wikidata">Short description is different from Wikidata</a></li></ul></div></div> </div> </main> </div> <div class="mw-footer-container"> <footer id="footer" class="mw-footer" > <ul id="footer-info"> <li id="footer-info-lastmod"> This page was last edited on 14 October 2024, at 18:33<span class="anonymous-show"> (UTC)</span>.</li> <li id="footer-info-copyright">Text is available under the <a href="/wiki/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License" title="Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License">Creative Commons Attribution-ShareAlike 4.0 License</a>; additional terms may apply. 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