Lozano-Castellón Julián, Vallverdú-Queralt Anna, Rinaldi de Alvarenga José Fernando, Illán Montserrat, Torrado-Prat Xavier, Lamuela-Raventós Rosa Maria
Nutrition, Food Science and Gastronomy Department, XaRTA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
Antioxidants (Basel). 2020 Jan 16;9(1):77. doi: 10.3390/antiox9010077.
(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 2 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.
(1) 背景：特级初榨橄榄油（EVOO）作为地中海饮食的关键组成部分，其对健康的益处归因于其多酚成分。EVOO通常是烹饪后食用，而这个过程可能会使多酚降解和转化。(2) 方法：在这项研究中，我们模拟家庭厨房的烹饪条件，在不控制光照和氧气的情况下，通过2全因子设计实验，研究温度、时间及其相互作用如何影响家庭煎炒过程中EVOO的多酚成分。将“Hojiblanca” EVOO在两个温度（120°C和170°C）下分别进行短时间和长时间处理，模拟家庭烹饪过程，并用超高效液相色谱-电喷雾串联四极杆质谱（UPLC-ESI-QqQ-MS/MS）分析多酚含量。(3) 结果：在煎炒烹饪过程中，温度会使EVOO中的多酚降解，而时间对某些个别酚类（如羟基酪醇）有影响，但对总酚含量没有影响。与未加工的EVOO相比，在120°C时多酚含量下降了40%，在170°C时下降了75%。(4) 结论：烹饪后的EVOO仍符合欧盟健康声明的参数。
