Back to Search
Start Over
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques
- Source :
- Food chemistry. 188
- Publication Year :
- 2014
-
Abstract
- Potato, tomato, eggplant and pumpkin were deep fried, sauteed 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 sauteing 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.
- Subjects :
- DPPH
Rutin
Deep frying
Iridoid Glucosides
Antioxidants
Lignans
Analytical Chemistry
chemistry.chemical_compound
Chlorogenic acid
Cucurbita
Solanum lycopersicum
Phenols
Oleuropein
Vegetables
Cluster Analysis
Iridoids
Food science
Benzothiazoles
Cooking
Solanum melongena
Furans
Olive Oil
Chromatography, High Pressure Liquid
Solanum tuberosum
ABTS
food and beverages
General Medicine
Phenylethyl Alcohol
Dietary Fats
Tyrosol
chemistry
Pinoresinol
Multivariate Analysis
Hydroxytyrosol
Chlorogenic Acid
Sulfonic Acids
Food Science
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 188
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....d6e27e865eb34c5430a3d3a20552b7f1