Domestic Sautéing with EVOO: Change in the Phenolic Profile

(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component ofthe 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 determinedhow temperature, tim...

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Autores: Lozano-Castellón, Julián, Vallverdú i Queralt, Anna, Rinaldi de Alvarenga, José Fernando, Illán Villanueva, Montserrat, Torrado, Xavier, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/152477
Acceso en línea:https://hdl.handle.net/2445/152477
Access Level:acceso abierto
Palabra clave:Cuina (Oli d'oliva)
Cuina mediterrània
Oli d'oliva
Polifenols
Cooking (Olive oil)
Mediterranean cooking
Olive oil
Polyphenols
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oai_identifier_str oai:diposit.ub.edu:2445/152477
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repository_id_str
spelling Domestic Sautéing with EVOO: Change in the Phenolic ProfileLozano-Castellón, JuliánVallverdú i Queralt, AnnaRinaldi de Alvarenga, José FernandoIllán Villanueva, MontserratTorrado, XavierLamuela Raventós, Rosa Ma.Cuina (Oli d'oliva)Cuina mediterràniaOli d'olivaPolifenolsCooking (Olive oil)Mediterranean cookingOlive oilPolyphenols(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component ofthe 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 determinedhow temperature, time, and the interaction between them affects the EVOO polyphenolic profileduring a domestic pan-frying process, simulating the cooking conditions of a home kitchen, withoutthe control of light or oxygen. Applying a 22full factorial design experiment, "Hojiblanca" EVOO wasprocessed at two temperatures (120◦C and 170◦C) either for a short time or a long time, mimickinga domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results:Temperature degraded the polyphenols of EVOO during the sautécooking process, whereas timehad 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.2020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/152477Articles 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/antiox9010077Antioxidants, 2020, vol. 9, num. 77, p. 1-12https://doi.org/10.3390/antiox9010077cc-by (c) Lozano-Castellón, Julián et al., 2020http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1524772026-05-27T06:46:51Z
dc.title.none.fl_str_mv Domestic Sautéing with EVOO: Change in the Phenolic Profile
title Domestic Sautéing with EVOO: Change in the Phenolic Profile
spellingShingle Domestic Sautéing with EVOO: Change in the Phenolic Profile
Lozano-Castellón, Julián
Cuina (Oli d'oliva)
Cuina mediterrània
Oli d'oliva
Polifenols
Cooking (Olive oil)
Mediterranean cooking
Olive oil
Polyphenols
title_short 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_sort Domestic Sautéing with EVOO: Change in the Phenolic Profile
dc.creator.none.fl_str_mv Lozano-Castellón, Julián
Vallverdú i Queralt, Anna
Rinaldi de Alvarenga, José Fernando
Illán Villanueva, Montserrat
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author Lozano-Castellón, Julián
author_facet Lozano-Castellón, Julián
Vallverdú i Queralt, Anna
Rinaldi de Alvarenga, José Fernando
Illán Villanueva, Montserrat
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author_role author
author2 Vallverdú i Queralt, Anna
Rinaldi de Alvarenga, José Fernando
Illán Villanueva, Montserrat
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Cuina (Oli d'oliva)
Cuina mediterrània
Oli d'oliva
Polifenols
Cooking (Olive oil)
Mediterranean cooking
Olive oil
Polyphenols
topic Cuina (Oli d'oliva)
Cuina mediterrània
Oli d'oliva
Polifenols
Cooking (Olive oil)
Mediterranean cooking
Olive oil
Polyphenols
description (1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component ofthe 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 determinedhow temperature, time, and the interaction between them affects the EVOO polyphenolic profileduring a domestic pan-frying process, simulating the cooking conditions of a home kitchen, withoutthe control of light or oxygen. Applying a 22full factorial design experiment, "Hojiblanca" EVOO wasprocessed at two temperatures (120◦C and 170◦C) either for a short time or a long time, mimickinga domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results:Temperature degraded the polyphenols of EVOO during the sautécooking process, whereas timehad 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.
publishDate 2020
dc.date.none.fl_str_mv 2020
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/2445/152477
url https://hdl.handle.net/2445/152477
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/antiox9010077
Antioxidants, 2020, vol. 9, num. 77, p. 1-12
https://doi.org/10.3390/antiox9010077
dc.rights.none.fl_str_mv cc-by (c) Lozano-Castellón, Julián et al., 2020
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Lozano-Castellón, Julián et al., 2020
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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 15.301603

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