Rinaldi de Alvarenga José Fernando, Quifer-Rada Paola, Hurtado-Barroso Sara, Illan Montserrat, Torrado-Prat Xavier, Lamuela-Raventós Rosa M
Food Research Center (FoRC), Departament of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, 05508-080 São Paulo, Brazil.
Departament of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintin, 77, 08041 Barcelona, Spain; LactApp Women Health, Barcelona, Carrer Valencia 263, 08007 Barcelona, Spain.
Food Res Int. 2020 Dec;138(Pt B):109787. doi: 10.1016/j.foodres.2020.109787. Epub 2020 Oct 15.
Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to understand how the preparation of a recipe, varying its ingredients (olive oil, 5-10%; onion, 20-40%; and garlic, 2-4%) and cooking time, could modulate the chemical profile of a tomato sofrito sauce. The presence of unexplored compounds that may have a beneficial effect on health, such as phytoprostanes, hydroxycinnamic acid amides and compounds such as 3,4 dihydroxyphenylglycone was revealed. Moreover, cooking was able to modulate the content of compounds like aminoacids, thiosulfates or phenolics and could be used as a tool to increase these molecules. The untargeted approach on cooking allows to use a recipe as a tool to improve a chemical profile of a dish, which opens the view for new dietary recommendations by cuisine to improve our diet, habits and health.
大多数日常食用的食物都是经过烹饪的，这有助于营养物质和植物化学物质的吸收，但同时也可能降低其含量。目前，已经对烹饪可能影响与食物健康相关的化合物进行了研究，但由于没有考虑分子结构的改变和新化合物的形成，他们对化合物的认识有限。采用LC-ESI-LQT-Orbitrap-MS/MS和单变量/多变量统计分析的非靶向方法，以了解一份食谱的制作过程，改变其成分（橄榄油，5-10%；洋葱，20-40%；大蒜，2-4%）和烹饪时间，如何调节番茄碎粒酱的化学特征。研究发现了一些可能对健康有益的未被探索的化合物，如植物前列腺素、羟基肉桂酸酰胺以及3,4-二羟基苯甘酮等化合物。此外，烹饪能够调节氨基酸、硫代硫酸盐或酚类等化合物的含量，并可作为增加这些分子的一种手段。对烹饪的非靶向方法允许将一份食谱作为改善菜肴化学特征的工具，这为通过烹饪提出新的饮食建议以改善我们的饮食、习惯和健康开辟了思路。
