New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study
Autor: | Xavier Torrado-Prat, Anna Vallverdú-Queralt, Julián Lozano-Castellón, Luigi Lucini, Gabriele Rocchetti, Montserrat Illan, Rosa M. Lamuela-Raventós |
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Rok vydání: | 2021 |
Předmět: |
Polyphenol
Hot Temperature Vacuum Thermal processing Phytochemicals 01 natural sciences Mass Spectrometry Analytical Chemistry Mediterranean cooking 0404 agricultural biotechnology Procediments culinaris Fat oxidation Settore AGR/13 - CHIMICA AGRARIA Foodomics Mediterranean diet Cuina mediterrània Lipidomics otorhinolaryngologic diseases Metabolomics Food science Cooking Oxylipins Cuisinomics Olive Oil Chemistry Cooking methods 010401 analytical chemistry technology industry and agriculture Polyphenols food and beverages 04 agricultural and veterinary sciences General Medicine 040401 food science Lipids 0104 chemical sciences Phytochemical Polifenols Healthy cooking Cooking techniques Oxidation-Reduction Food Analysis Food Science Olive oil |
Zdroj: | Dipòsit Digital de la UB Universidad de Barcelona |
ISSN: | 1873-7072 |
Popis: | In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three traditional and three more innovative (Crock-pot®, Roner® and Gastrovac®), and the effect of temperature and cooking time. The lipophilic and hydrophilic fractions of EVOO that underwent different cooking processes were characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics were used to unravel the differences in chemical signatures. The different cooking methods resulted in broadly different phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, and oxidation processes. The innovative cooking techniques marginally altered the phytochemical profile of EVOO, whereas sauteing was the cooking method determining the most distinctive profile. Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidation products (epoxy- and hydroxy-derivatives of lipids) and markedly induced degradation processes. |
Databáze: | OpenAIRE |
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