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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Domestic Sauteing with EVOO: Change in the Phenolic Profile

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Autor(es):
Lozano-Castellon, Julian [1, 2] ; Vallverdu-Queralt, Anna [1, 2] ; Rinaldi de Alvarenga, Jose Fernando [3] ; Illan, Montserrat [1] ; Torrado-Prat, Xavier [1] ; Maria Lamuela-Raventos, Rosa [1, 2]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Barcelona, Inst Nutr & Food Safety INSA UB, Sch Pharm & Food Sci, Nutr Food Sci & Gastron Dept, XaRTA, E-08028 Barcelona - Spain
[2] Inst Hlth Carlos III, CIBER Physiopathol Obes & Nutr CIBEROBN, Madrid 28029 - Spain
[3] Univ Sao Paulo, Food Res Ctr FoRC, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, BR-05508060 Sao Paulo - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: ANTIOXIDANTS; v. 9, n. 1 JAN 2020.
Citações Web of Science: 0
Resumo

(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(2) full factorial design experiment, ``Hojiblanca{''} EVOO was processed at two temperatures (120 degrees C and 170 degrees 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 saute 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 degrees C and 75% at 170 degrees C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU's health claim. (AU)

Processo FAPESP: 19/11324-8 - Avaliação dos efeitos do D-limoneno no metabolismo intermediário de camundongos - relação entre o metabolismo do D-limoneno e os efeitos na saúde
Beneficiário:José Fernando Rinaldi de Alvarenga
Linha de fomento: Bolsas no Brasil - Pós-Doutorado