Domestic Sautéing with EVOO: Change in the Phenolic Profile
(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/1/77 |
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| author | Julián Lozano-Castellón Anna Vallverdú-Queralt José Fernando Rinaldi de Alvarenga Montserrat Illán Xavier Torrado-Prat Rosa Maria Lamuela-Raventós |
| author_facet | Julián Lozano-Castellón Anna Vallverdú-Queralt José Fernando Rinaldi de Alvarenga Montserrat Illán Xavier Torrado-Prat Rosa Maria Lamuela-Raventós |
| author_sort | Julián Lozano-Castellón |
| collection | DOAJ |
| description | (1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 2<sup>2</sup> full factorial design experiment, “Hojiblanca” EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyphenols of EVOO during the sauté cooking process, whereas time had an effect on some individual phenols, such as hydroxytyrosol, but not on the total phenol content. The polyphenol content decreased by 40% at 120 °C and 75% at 170 °C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU’s health claim. |
| first_indexed | 2024-03-12T19:44:38Z |
| format | Article |
| id | doaj.art-c508f56aec8b47eb8d7d5c7ccde32378 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-12T19:44:38Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-c508f56aec8b47eb8d7d5c7ccde323782023-08-02T03:36:31ZengMDPI AGAntioxidants2076-39212020-01-01917710.3390/antiox9010077antiox9010077Domestic Sautéing with EVOO: Change in the Phenolic ProfileJulián Lozano-Castellón0Anna Vallverdú-Queralt1José Fernando Rinaldi de Alvarenga2Montserrat Illán3Xavier Torrado-Prat4Rosa Maria Lamuela-Raventós5Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainNutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainDepartment of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, Food Research Center (FoRC), University of São Paulo, 05508-060 São Paulo, BrazilNutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainNutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainNutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 2<sup>2</sup> full factorial design experiment, “Hojiblanca” EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyphenols of EVOO during the sauté cooking process, whereas time had an effect on some individual phenols, such as hydroxytyrosol, but not on the total phenol content. The polyphenol content decreased by 40% at 120 °C and 75% at 170 °C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU’s health claim.https://www.mdpi.com/2076-3921/9/1/77home-cookingextra virgin olive oiluplc-esi-qqq-ms/mshealthy cookingmediterranean diet |
| spellingShingle | Julián Lozano-Castellón Anna Vallverdú-Queralt José Fernando Rinaldi de Alvarenga Montserrat Illán Xavier Torrado-Prat Rosa Maria Lamuela-Raventós Domestic Sautéing with EVOO: Change in the Phenolic Profile Antioxidants home-cooking extra virgin olive oil uplc-esi-qqq-ms/ms healthy cooking mediterranean diet |
| title | Domestic Sautéing with EVOO: Change in the Phenolic Profile |
| title_full | Domestic Sautéing with EVOO: Change in the Phenolic Profile |
| title_fullStr | Domestic Sautéing with EVOO: Change in the Phenolic Profile |
| title_full_unstemmed | Domestic Sautéing with EVOO: Change in the Phenolic Profile |
| title_short | Domestic Sautéing with EVOO: Change in the Phenolic Profile |
| title_sort | domestic sauteing with evoo change in the phenolic profile |
| topic | home-cooking extra virgin olive oil uplc-esi-qqq-ms/ms healthy cooking mediterranean diet |
| url | https://www.mdpi.com/2076-3921/9/1/77 |
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