Nutrition, Food Science and Gastronomy Department, XIA, 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.
Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza 29122, Italy.
Food Chem. 2021 Nov 15;362:130194. doi: 10.1016/j.foodchem.2021.130194. Epub 2021 May 26.
In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three traditional and three more innovative (Crock-pot®, Roner® and Gastrovac®), and the effect of temperature and cooking time. The lipophilic and hydrophilic fractions of EVOO that underwent different cooking processes were characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics were used to unravel the differences in chemical signatures. The different cooking methods resulted in broadly different phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, and oxidation processes. The innovative cooking techniques marginally altered the phytochemical profile of EVOO, whereas sauteing was the cooking method determining the most distinctive profile. Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidation products (epoxy- and hydroxy-derivatives of lipids) and markedly induced degradation processes.
本工作评估了特级初榨橄榄油（EVOO）在烹饪过程中的主要成分变化。采用基于代谢组学和脂质组学的食品组学方法，评估了六种不同烹饪技术（传统的三种和更创新的三种，即慢炖锅、Roner 和 Gastrovac）的影响，以及温度和烹饪时间的影响。通过非靶向高分辨率质谱方法对经历不同烹饪过程的 EVOO 的亲脂和亲水部分进行了表征。采用多元统计方法揭示了化学特征的差异。不同的烹饪方法导致了广泛不同的植物化学特征，这是由于热驱动反应导致水解、合成和氧化过程。创新的烹饪技术对 EVOO 的植物化学特征影响不大，而炒是决定最独特特征的烹饪方法。传统的烹饪方法（烤箱、煎锅和油炸）产生了更多的氧化产物（脂类的环氧和羟基衍生物），并显著诱导了降解过程。
