Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.

Autor: Ramírez-Anaya Jdel P; Departamento de Desarrollo Regional, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, C.P. 49000 Ciudad Guzmán, Jalisco, Mexico. Electronic address: jessica@cusur.udg.mx., Samaniego-Sánchez C; Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: csama@ugr.es., Castañeda-Saucedo MC; Departamento de Sociedad y Economía, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, C.P. 49000 Ciudad Guzmán, Jalisco, Mexico. Electronic address: claudia.saucedo@cusur.udg.mx., Villalón-Mir M; Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: marinavi@ugr.es., de la Serrana HL; Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: herminia@ugr.es.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Dec 01; Vol. 188, pp. 430-8. Date of Electronic Publication: 2015 Apr 28.
DOI: 10.1016/j.foodchem.2015.04.124
Abstrakt: Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques.
(Copyright © 2015 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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