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Title: Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique
Author: Rinaldi de Alvarenga, José Fernando
Quifer Rada, Paola
Francetto Juliano, Fernanda
Hurtado Barroso, Sara
Illán Villanueva, Montserrat
Torrado, Xavier
Lamuela Raventós, Rosa Ma.
Keywords: Oli d'oliva
Cuina mediterrània
Procediments culinaris
Olive oil
Mediterranean cooking
Cooking techniques
Issue Date: 2-Apr-2019
Publisher: MDPI
Abstract: Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet. Keywords: carotenoid isomerization; garlic; lycopene; matrix effect; naringenin; onion; phenolic compounds; tomato.
Note: Reproducció del document publicat a:
It is part of: Molecules, 2019, vol. 24, num. 8
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ISSN: 1420-3049
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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