Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation

Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to exposure to heat and oxygen. Scope and approach This review examines the effect...

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Autores: Lozano-Castellón, Julián, Rinaldi de Alvarenga, José Fernando, Vallverdú i Queralt, Anna, Lamuela Raventós, Rosa Ma.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/195588
Acceso en línea:https://hdl.handle.net/2445/195588
Access Level:acceso abierto
Palabra clave:Oli d'oliva
Química dels aliments
Olive oil
Food composition
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spelling Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradationLozano-Castellón, JuliánRinaldi de Alvarenga, José FernandoVallverdú i Queralt, AnnaLamuela Raventós, Rosa Ma.Oli d'olivaQuímica dels alimentsOlive oilFood compositionBackground Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to exposure to heat and oxygen. Scope and approach This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food. Key findings and conclusions EVOO has several advantages over other vegetable oils used in cooking. Its fatty acid profile and minor constituents keep the oil stable under high temperatures. By absorbing the oil, the cooked food is likewise protected from oxidation and enriched with EVOO health-promoting bioactive compounds. Finally, food bioactive compounds become more bioavailable upon migration to the oil.Elsevier B.V.2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/195588Articles 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/10.1016/j.tifs.2022.02.022Trends in Food Science & Technology, 2022, vol. 123, p. 28-36https://doi.org/10.1016/j.tifs.2022.02.022cc-by-nc-nd (c) Julián Lozano-Castellón, et al., 2022https://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1955882026-05-27T06:46:51Z
dc.title.none.fl_str_mv Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
title Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
spellingShingle Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
Lozano-Castellón, Julián
Oli d'oliva
Química dels aliments
Olive oil
Food composition
title_short Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
title_full Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
title_fullStr Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
title_full_unstemmed Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
title_sort Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
dc.creator.none.fl_str_mv Lozano-Castellón, Julián
Rinaldi de Alvarenga, José Fernando
Vallverdú i Queralt, Anna
Lamuela Raventós, Rosa Ma.
author Lozano-Castellón, Julián
author_facet Lozano-Castellón, Julián
Rinaldi de Alvarenga, José Fernando
Vallverdú i Queralt, Anna
Lamuela Raventós, Rosa Ma.
author_role author
author2 Rinaldi de Alvarenga, José Fernando
Vallverdú i Queralt, Anna
Lamuela Raventós, Rosa Ma.
author2_role author
author
author
dc.subject.none.fl_str_mv Oli d'oliva
Química dels aliments
Olive oil
Food composition
topic Oli d'oliva
Química dels aliments
Olive oil
Food composition
description Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to exposure to heat and oxygen. Scope and approach This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food. Key findings and conclusions EVOO has several advantages over other vegetable oils used in cooking. Its fatty acid profile and minor constituents keep the oil stable under high temperatures. By absorbing the oil, the cooked food is likewise protected from oxidation and enriched with EVOO health-promoting bioactive compounds. Finally, food bioactive compounds become more bioavailable upon migration to the oil.
publishDate 2022
dc.date.none.fl_str_mv 2022
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/2445/195588
url https://hdl.handle.net/2445/195588
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/10.1016/j.tifs.2022.02.022
Trends in Food Science & Technology, 2022, vol. 123, p. 28-36
https://doi.org/10.1016/j.tifs.2022.02.022
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Julián Lozano-Castellón, et al., 2022
https://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Julián Lozano-Castellón, et al., 2022
https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
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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