Bioactive compounds in Spanish extra virgin olive oils: Migration and stability according to the culinary technique used.

Autor: Córdoba RP; Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: charopc96@gmail.com., Quesada-Granados JJ; Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Cartuja s/n, C.P. 10871 Granada, Spain; Instituto de Nutrición y Tecnología de los Alimentos 'José Mataix Verdú', Centro de Investigación Biomédica, Avenida del Conocimiento s/n, Parque tecnológico de Ciencias de la Salud, Universidad de Granada, 18100-Armilla, Granada, Spain. Electronic address: quesadag@ugr.es., Ramírez-Anaya JDP; Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico. Electronic address: jessicar@cusur.udg.mx., Peña-Díaz J; Member of María José Faus Dader Pharmaceutical Care Académic Center, University of Granada, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: direccion@lenisan.es., Blanca-Herrera R; Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: rblanca@ugr.es., Samaniego-Sánchez C; Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus Cartuja s/n, C.P. 10871 Granada, Spain; Instituto de Nutrición y Tecnología de los Alimentos 'José Mataix Verdú', Centro de Investigación Biomédica, Avenida del Conocimiento s/n, Parque tecnológico de Ciencias de la Salud, Universidad de Granada, 18100-Armilla, Granada, Spain. Electronic address: csama@ugr.es.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Oct; Vol. 172, pp. 113191. Date of Electronic Publication: 2023 Jun 28.
DOI: 10.1016/j.foodres.2023.113191
Abstrakt: Extra virgin olive oil (EVOO) is a basic food of the Mediterranean diet and an important source of bioactive compounds, especially phenolic substances. The culinary techniques to which the oil is subjected before consumption cause the migration of these compounds, hence the importance of studying their stability before and after culinary treatment. We determined the behaviour of the phenols present in EVOO and its total antioxidant capacity before and after the use of various culinary techniques such as deep frying, boiling (in a water/oil mixture (W/O) and sauteing, observing that the study parameters varied according to the variety of oil and the culinary technique used. Significant statistical differences were observed between the different varieties of EVOO according to the culinary technique used. But this was not the case with respect to polyphenol content, for which no statistically significant differences were observed among the different varieties of EVOO according to the culinary techniques employed (p > 0.05), except with the Arbequina variety (p < 0.05). With respect to the individual polyphenols - tyrosol, p-vainillin, vanillic acid, gallic acid, trans-caffeic acid, ferulic acid and luteolin - our analysis shows that although there were differences in content between raw EVOO and EVOO treated with each of the culinary techniques, these differences were not statistically significant (p > 0.05). There were significant losses of oleocanthal with the W/O boiling technique, but content increases were observed following sauteing and deep frying with respect to raw EVOO. Total antioxidant capacity presented a similar pattern in all samples, with increases after sauteing and decreases after W/O boiling and deep frying. ABTS was the most suitable technique for determining antioxidant capacity in EVOO. In short, the behaviour of the bioactive compounds in EVOO depends on the temperature and the cooking medium used.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
Externí odkaz: