Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(...

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Bibliographic Details
Main Authors: Jessica del Pilar Ramírez-Anaya, Ma. Claudia Castañeda-Saucedo, Manuel Olalla-Herrera, Marina Villalón-Mir, Herminia López-García de la Serrana, Cristina Samaniego-Sánchez
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Antioxidants
Subjects:
fry
boil
phenolic compounds
antioxidant capacity
extra virgin olive oil
mediterranean vegetables
Online Access:https://www.mdpi.com/2076-3921/8/8/246

Internet

https://www.mdpi.com/2076-3921/8/8/246

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