| Full text | |
| Author(s): |
Lozano-Castellon, Julian
;
de Alvarenga, Jose Fernando Rinaldi
;
Vallverdu-Queralt, Anna
;
Lamuela-Raventos, Rosa M.
Total Authors: 4
|
| Document type: | Journal article |
| Source: | TRENDS IN FOOD SCIENCE & TECHNOLOGY; v. 123, p. 9-pg., 2022-05-01. |
| 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. (AU) | |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |
| FAPESP's process: | 19/11324-8 - Evaluation of D-limonene effects on intermediate metabolism of mice: relationship between limonene metabolism and health effects |
| Grantee: | José Fernando Rinaldi de Alvarenga |
| Support Opportunities: | Scholarships in Brazil - Post-Doctoral |