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Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.
Food Chem. 2015 Dec 01; 188:430-8.FC

Abstract

Potato, tomato, eggplant and pumpkin were deep fried, sautéed 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 sautéing 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.

Authors+Show Affiliations

Departamento de Desarrollo Regional, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, C.P. 49000 Ciudad Guzmán, Jalisco, Mexico. Electronic address: jessica@cusur.udg.mx.Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: csama@ugr.es.Departamento de Sociedad y Economía, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, C.P. 49000 Ciudad Guzmán, Jalisco, Mexico. Electronic address: claudia.saucedo@cusur.udg.mx.Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: marinavi@ugr.es.Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: herminia@ugr.es.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26041214

Citation

Ramírez-Anaya, Jessica Del Pilar, et al. "Phenols and the Antioxidant Capacity of Mediterranean Vegetables Prepared With Extra Virgin Olive Oil Using Different Domestic Cooking Techniques." Food Chemistry, vol. 188, 2015, pp. 430-8.
Ramírez-Anaya Jdel P, Samaniego-Sánchez C, Castañeda-Saucedo MC, et al. Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chem. 2015;188:430-8.
Ramírez-Anaya, J. d. e. l. . P., Samaniego-Sánchez, C., Castañeda-Saucedo, M. C., Villalón-Mir, M., & de la Serrana, H. L. (2015). Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry, 188, 430-8. https://doi.org/10.1016/j.foodchem.2015.04.124
Ramírez-Anaya Jdel P, et al. Phenols and the Antioxidant Capacity of Mediterranean Vegetables Prepared With Extra Virgin Olive Oil Using Different Domestic Cooking Techniques. Food Chem. 2015 Dec 1;188:430-8. PubMed PMID: 26041214.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. AU - Ramírez-Anaya,Jessica Del Pilar, AU - Samaniego-Sánchez,Cristina, AU - Castañeda-Saucedo,Ma Claudia, AU - Villalón-Mir,Marina, AU - de la Serrana,Herminia López-García, Y1 - 2015/04/28/ PY - 2014/12/26/received PY - 2015/03/30/revised PY - 2015/04/02/accepted PY - 2015/6/5/entrez PY - 2015/6/5/pubmed PY - 2016/2/13/medline KW - Antioxidant capacity KW - Chlorogenic acid KW - Domestic cooking KW - Extra virgin olive oil KW - Phenolics KW - Vegetable SP - 430 EP - 8 JF - Food chemistry JO - Food Chem VL - 188 N2 - Potato, tomato, eggplant and pumpkin were deep fried, sautéed 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 sautéing 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26041214/Phenols_and_the_antioxidant_capacity_of_Mediterranean_vegetables_prepared_with_extra_virgin_olive_oil_using_different_domestic_cooking_techniques_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(15)00681-0 DB - PRIME DP - Unbound Medicine ER -