title: Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.
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.affiliation: 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.
authors.forename: Jessica Del Pilar
authors.initials: Jdel P
authors.lastname: Ramírez-Anaya
authors.affiliation: Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: csama@ugr.es.
authors.forename: Cristina
authors.initials: C
authors.lastname: Samaniego-Sánchez
authors.affiliation: 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.
authors.forename: Ma Claudia
authors.initials: MC
authors.lastname: Castañeda-Saucedo
authors.affiliation: Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: marinavi@ugr.es.
authors.forename: Marina
authors.initials: M
authors.lastname: Villalón-Mir
authors.affiliation: Departamento de Nutrición y Bromatología, Facultad de Farmacia UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain. Electronic address: herminia@ugr.es.
authors.forename: Herminia López-García
authors.initials: HL
authors.lastname: de la Serrana
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D052160:Benzothiazoles / Q000032:analysis; D002726:Chlorogenic Acid / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D016000:Cluster Analysis; D003296:Cooking / Q000379:methods*; D028464:Cucurbita / Q000737:chemistry; D004041:Dietary Fats / Q000032:analysis; D005663:Furans / Q000032:analysis; D057888:Iridoid Glucosides; D039823:Iridoids / Q000032:analysis; D017705:Lignans / Q000032:analysis; D018551:Solanum lycopersicum / Q000737:chemistry; D015999:Multivariate Analysis; D000069463:Olive Oil; D010636:Phenols / Q000032:analysis*; D010626:Phenylethyl Alcohol / Q000031:analogs & derivatives / Q000032:analysis; D012431:Rutin / Q000032:analysis; D032323:Solanum melongena / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry; D013451:Sulfonic Acids / Q000032:analysis; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D052160:Benzothiazoles; D004041:Dietary Fats; D005663:Furans; D057888:Iridoid Glucosides; D039823:Iridoids; D017705:Lignans; D000069463:Olive Oil; D010636:Phenols; D013451:Sulfonic Acids; C005975:3,4-dihydroxyphenylethanol; C011867:4-hydroxyphenylethanol; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid; C002769:oleuropein; D002726:Chlorogenic Acid; D012431:Rutin; D010626:Phenylethyl Alcohol; C103298:pinoresinol
keywords: Antioxidant capacity; Chlorogenic acid; Domestic cooking; Extra virgin olive oil; Phenolics; Vegetable