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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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
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spelling Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito TechniqueRinaldi de Alvarenga, José FernandoQuifer Rada, PaolaFrancetto Juliano, FernandaHurtado Barroso, SaraIllán Villanueva, MontserratTorrado, XavierLamuela Raventós, Rosa Ma.Oli d'olivaCuina mediterràniaCarotenoidesPolifenolsProcediments culinarisOlive oilMediterranean cookingCarotenoidsPolyphenolsCooking techniquesOlive 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.MDPI2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/174913Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: https://doi.org/10.3390/molecules24081555Molecules, 2019, vol. 24, num. 8https://doi.org/10.3390/molecules24081555cc-by (c) Rinaldi de Alvarenga, José Fernando et al., 2019http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1749132026-05-27T06:46:51Z
dc.title.none.fl_str_mv Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
title Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
spellingShingle Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
Rinaldi de Alvarenga, José Fernando
Oli d'oliva
Cuina mediterrània
Carotenoides
Polifenols
Procediments culinaris
Olive oil
Mediterranean cooking
Carotenoids
Polyphenols
Cooking techniques
title_short Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
title_full Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
title_fullStr Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
title_full_unstemmed Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
title_sort Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
dc.creator.none.fl_str_mv Rinaldi de Alvarenga, José Fernando
Quifer Rada, Paola
Francetto Juliano, Fernanda
Hurtado Barroso, Sara
Illán Villanueva, Montserrat
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author Rinaldi de Alvarenga, José Fernando
author_facet Rinaldi de Alvarenga, José Fernando
Quifer Rada, Paola
Francetto Juliano, Fernanda
Hurtado Barroso, Sara
Illán Villanueva, Montserrat
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author_role author
author2 Quifer Rada, Paola
Francetto Juliano, Fernanda
Hurtado Barroso, Sara
Illán Villanueva, Montserrat
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Oli d'oliva
Cuina mediterrània
Carotenoides
Polifenols
Procediments culinaris
Olive oil
Mediterranean cooking
Carotenoids
Polyphenols
Cooking techniques
topic Oli d'oliva
Cuina mediterrània
Carotenoides
Polifenols
Procediments culinaris
Olive oil
Mediterranean cooking
Carotenoids
Polyphenols
Cooking techniques
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 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.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/174913
url https://hdl.handle.net/2445/174913
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/molecules24081555
Molecules, 2019, vol. 24, num. 8
https://doi.org/10.3390/molecules24081555
dc.rights.none.fl_str_mv cc-by (c) Rinaldi de Alvarenga, José Fernando et al., 2019
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Rinaldi de Alvarenga, José Fernando et al., 2019
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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