Domestic Sautéing with EVOO: Change in the Phenolic Profile

Abstract

(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component ofthe Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked,and this process may degrade and transform polyphenols. (2) Methods: In this work, we determinedhow temperature, time, and the interaction between them affects the EVOO polyphenolic profileduring a domestic pan-frying process, simulating the cooking conditions of a home kitchen, withoutthe control of light or oxygen. Applying a 22full factorial design experiment, "Hojiblanca" EVOO wasprocessed at two temperatures (120◦C and 170◦C) either for a short time or a long time, mimickinga domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results:Temperature degraded the polyphenols of EVOO during the sautécooking process, whereas timehad an effect on some individual phenols, such as hydroxytyrosol, but not on the total phenol content.The polyphenol content decreased by 40% at 120◦C and 75% at 170◦C compared to raw EVOO.(4) Conclusions: Cooked EVOO still meets the parameters of the EU's health claim.