Domestic Sautéing with EVOO: Change in the Phenolic Profile

Abstract

(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the 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 determined how temperature, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 22 full factorial design experiment, “Hojiblanca” EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyphenols of EVOO during the sauté cooking process, whereas time had 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.

Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant

“…Our results in deep-fried AVO did not agree with the multiple reports of net decreases in phenol concentration that ranges from 40 to 80% after heat treatment with or without food [68,69]. But, coincidences with other oil reports showed mixed tendencies in the phenols depending on the compound analyzed and the vegetable processed.…”

“…The increment observed has been mainly explained by the food matrix softening effect of thermal treatment and the hydrolysis and isomerization reactions of those phenols covalently or ionically linked to macromolecules such as polysaccharides or proteins of the cell-wall structure of eggplant [16,58]. This phenomenon depends on the time of processing, temperature, and food geometry, among other factors, in such a way that longer times and higher temperatures diminishes phenol concentrations [58,68]. However, the food matrix also influences the release and stability [10] and also depends on the compound analyzed.…”

Science and Healthy Meals in the World: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet

“…Frying exclusively with EVOO, one of more appreciated and tasty MD cooking manners, is demonstrated to be a thermal treatment that contributes to release of nutrients from foods [104]. Moreover, when frying at a low temperature for a short time, only 9% of phenolic alcohols decreased [105]. Additionally, when frying with an EVOO obtained from olive fruits of minor ripeness, an increased stability of the oils was shown, probably due to a better fatty acid profile [106].…”

“…However, it is also true that just as some cooking methods eliminate/concentrate pesticides, they could equally/differently do so with beneficial bioactive molecules. Although little general data about this topic are present in the literature [105], it will be therefore important to assess the possible selective capacity of some cooking methods and perform in vitro experiments with extracts from cooked foods to establish the residual nutrigenomic power of the molecules remaining bioactive after cooking.…”

Heat Resistance of Candidate Probiotic Enterococcus faecalis R22B in Different Matrices

“…Sauteing is defined as cooking foods in a thin film of hot oil in a skillet set on a hot burner (Fabbri & Crosby, 2016). The sauteing temperature in-home preparation can be as low as 93 o C (Lombard, Peffley, Geoffriau, Thompson, & Herring, 2005) to 120 o C (Lozano-Castellón et al, 2020). The heat transferred to food products through thermal processing is influenced by heating techniques, the type of heating medium, the physical properties of food such as shape, size, and viscosity, and chemical properties related to the composition of the foodstuff (den Besten, Wells-Bennik & Zwietering, 2018).…”