Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique

Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioacti...

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Bibliographic Details
Main Authors: José Fernando Rinaldi de Alvarenga, Paola Quifer-Rada, Fernanda Francetto Juliano, Sara Hurtado-Barroso, Montserrat Illan, Xavier Torrado-Prat, Rosa Maria Lamuela-Raventós
Format: Article
Language:English
Published: MDPI AG 2019-04-01
Series:Molecules
Subjects:
phenolic compounds
matrix effect
carotenoid isomerization
tomato
onion
garlic
naringenin
lycopene
Online Access:https://www.mdpi.com/1420-3049/24/8/1555

Internet

https://www.mdpi.com/1420-3049/24/8/1555

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