Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito 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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Detalles Bibliográficos
Autores: Rinaldi de Alvarenga, José Fernando, Quifer Rada, Paola, Francetto Juliano, Fernanda, Hurtado Barroso, Sara, Illán Villanueva, Montserrat, Torrado, Xavier, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/174913
Acceso en línea:https://hdl.handle.net/2445/174913
Access Level:acceso abierto
Palabra clave:Oli d'oliva
Cuina mediterrània
Carotenoides
Polifenols
Procediments culinaris
Olive oil
Mediterranean cooking
Carotenoids
Polyphenols
Cooking techniques
Descripción
Sumario: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 sofrito 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 Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet. Keywords: carotenoid isomerization; garlic; lycopene; matrix effect; naringenin; onion; phenolic compounds; tomato.

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