Domestic Sautéing with EVOO: Change in the Phenolic Profile
by
Julián Lozano-Castellón 1,2
, Anna Vallverdú-Queralt 1,2, José Fernando Rinaldi de Alvarenga 3, Montserrat Illán 1, Xavier Torrado-Prat 1 and Rosa Maria Lamuela-Raventós 1,2,*
Julián Lozano-Castellón 1,2, Anna Vallverdú-Queralt 1,2, José Fernando Rinaldi de Alvarenga 3, Montserrat Illán 1, Xavier Torrado-Prat 1 and Rosa Maria Lamuela-Raventós 1,2,*
1
Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
2
CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
3
Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, Food Research Center (FoRC), University of São Paulo, 05508-060 São Paulo, Brazil
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(1), 77; https://doi.org/10.3390/antiox9010077
Received: 11 December 2019 / Revised: 9 January 2020 / Accepted: 13 January 2020 / Published: 16 January 2020
(This article belongs to the Special Issue Antioxidants in Foods)
(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 22 full factorial design experiment, “Hojiblanca” EVOO was processed at two temperatures (120 °C and 170 °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 sauté 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 °C and 75% at 170 °C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU’s health claim.
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Keywords:
home-cooking; extra virgin olive oil; UPLC-ESI-QqQ-MS/MS; healthy cooking; Mediterranean diet
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MDPI and ACS Style
Lozano-Castellón, J.; Vallverdú-Queralt, A.; Rinaldi de Alvarenga, J.F.; Illán, M.; Torrado-Prat, X.; Lamuela-Raventós, R.M. Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants 2020, 9, 77.
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