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http://hdl.handle.net/2445/195588
Title: | Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation |
Author: | Lozano-Castellón, Julián Rinaldi de Alvarenga, José Fernando Vallverdú i Queralt, Anna Lamuela Raventós, Rosa Ma. |
Keywords: | Oli d'oliva Química dels aliments Olive oil Food composition |
Issue Date: | 1-May-2022 |
Publisher: | Elsevier B.V. |
Abstract: | Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is consumed both raw and cooked. During the cooking process, its major and minor fractions are transformed, degraded, and oxidized due to exposure to heat and oxygen. Scope and approach This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food. Key findings and conclusions EVOO has several advantages over other vegetable oils used in cooking. Its fatty acid profile and minor constituents keep the oil stable under high temperatures. By absorbing the oil, the cooked food is likewise protected from oxidation and enriched with EVOO health-promoting bioactive compounds. Finally, food bioactive compounds become more bioavailable upon migration to the oil. |
Note: | Reproducció del document publicat a: https://doi.org/10.1016/j.tifs.2022.02.022 |
It is part of: | Trends in Food Science & Technology, 2022, vol. 123, p. 28-36 |
URI: | http://hdl.handle.net/2445/195588 |
Related resource: | https://doi.org/10.1016/j.tifs.2022.02.022 |
ISSN: | 0924-2244 |
Appears in Collections: | Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB)) Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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