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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| Format: | Article |
| Language: | English |
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MDPI AG
2019-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/8/1555 |
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| author | José Fernando Rinaldi de Alvarenga Paola Quifer-Rada Fernanda Francetto Juliano Sara Hurtado-Barroso Montserrat Illan Xavier Torrado-Prat Rosa Maria Lamuela-Raventós |
| author_facet | José Fernando Rinaldi de Alvarenga Paola Quifer-Rada Fernanda Francetto Juliano Sara Hurtado-Barroso Montserrat Illan Xavier Torrado-Prat Rosa Maria Lamuela-Raventós |
| author_sort | José Fernando Rinaldi de Alvarenga |
| collection | DOAJ |
| description | 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 bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of <i>sofrito</i> sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid <i>Z</i>-isomers, which are more bioavailable than the <i>E</i>-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet. |
| first_indexed | 2024-12-12T02:45:35Z |
| format | Article |
| id | doaj.art-9d727fd2f8f042c7ba4f1d57840092fb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-12T02:45:35Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9d727fd2f8f042c7ba4f1d57840092fb2022-12-22T00:41:02ZengMDPI AGMolecules1420-30492019-04-01248155510.3390/molecules24081555molecules24081555Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> TechniqueJosé Fernando Rinaldi de Alvarenga0Paola Quifer-Rada1Fernanda Francetto Juliano2Sara Hurtado-Barroso3Montserrat Illan4Xavier Torrado-Prat5Rosa Maria Lamuela-Raventós6Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, SpainDepartment of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintín, 77, 08041 Barcelona, SpainDepartment of Agri-food Industry, Food and Nutrition, ‘Luiz de Queiroz’ College of Agriculture, University of São Paulo, Av, Pádua Dias, P.O. Box 9, Piracicaba 13418-900, SP, BrazilDepartment of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, SpainDepartment of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, SpainDepartment of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, SpainDepartment of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences, University of Barcelona, Carrer Prat de la Riba, 171, 08921 Santa Coloma de Gramenet, SpainOlive 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 bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of <i>sofrito</i> sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid <i>Z</i>-isomers, which are more bioavailable than the <i>E</i>-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.https://www.mdpi.com/1420-3049/24/8/1555phenolic compoundsmatrix effectcarotenoid isomerizationtomatooniongarlicnaringeninlycopene |
| spellingShingle | José Fernando Rinaldi de Alvarenga Paola Quifer-Rada Fernanda Francetto Juliano Sara Hurtado-Barroso Montserrat Illan Xavier Torrado-Prat Rosa Maria Lamuela-Raventós Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique Molecules phenolic compounds matrix effect carotenoid isomerization tomato onion garlic naringenin lycopene |
| title | Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique |
| title_full | Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique |
| title_fullStr | Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique |
| title_full_unstemmed | Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique |
| title_short | Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the <i>sofrito</i> Technique |
| title_sort | using extra virgin olive oil to cook vegetables enhances polyphenol and carotenoid extractability a study applying the i sofrito i technique |
| topic | phenolic compounds matrix effect carotenoid isomerization tomato onion garlic naringenin lycopene |
| url | https://www.mdpi.com/1420-3049/24/8/1555 |
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