Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation

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

Increase of 4-Hydroxybenzoic, a Bioactive Phenolic Compound, after an Organic Intervention Diet

Consumption of organic products is increasing yearly due to perceived health-promoting qualities. Several studies have shown higher amounts of phytochemicals such as polyphenols and carotenoids in foods produced by this type of agriculture than in conventional foods, but whether this increase has an impact on humans still needs to be assessed. A randomized, controlled and crossover study was carried out in nineteen healthy subjects aged 18-40 years, who all followed an organic and conventional healthy diet, both for a 4-week period. Analysis of biological samples revealed a significant increase on the excretion of 4-hydroxybenzoic acid (4-HBA), a phenolic metabolite with biological activity, after the organic intervention. However, no changes were observed in the other variables analyzed. © 2019 by the authors. Licensee MDPI, Basel, Switzerland

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique

Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet. Keywords: carotenoid isomerization; garlic; lycopene; matrix effect; naringenin; onion; phenolic compounds; tomato

High fruit and vegetable consumption and moderate fat intake are associated with higher carotenoid concentration in human plasma

Carotenoids are pigments contained mainly in fruit and vegetables (F&V) that have bene ficial effects on cardiometabolic health. Due to their lipophilic nature, co-ingestion of fat appears to increase their bioavailability via facilitating transfer to the aqueous micellar phase during diges tion. However, the extent to which high fat intake may contribute to increased carotenoid plasma concentrations is still unclear. The objective was to examine the degree to which the consumption of different amounts of both carotenoid-rich foods and fats is associated with plasma carotenoid concentrations within a Mediterranean lifestyle context (subsample from the PREDIMED-Plus study baseline) where consumption of F&V and fat is high. The study population was catego rized into four groups according to their self-reported consumption of F&V and fat. Carotenoids were extracted from plasma samples and analyzed by HPLC-UV-VIS-QqQ-MS/MS. Carotenoid systemic concentrations were greater in high consumers of F&V than in low consumers of these foods (+3.04 µmol/L (95% CI: 0.90, 5.17), p-value = 0.005), but circulating concentrations seemed to decrease when total fat intake was very high (−2.69 µmol/L (−5.54; 0.16), p-value = 0.064). High consumption of F&V is associated with greater systemic levels of total carotenoids, in particular when fat intake is low-to-moderate rather than very high

Health-promoting properties of oleocanthal and oleacein: two secoiridoids from extra-virgin olive oil

Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health. Data on OLC and OLE bioavailability are scarce, as most research on EVOO polyphenols has concentrated on hydroxytyrosol, tyrosol, and oleuropein. Consequently, relevant goals for future research are the elucidation of OLC and OLE bioavailability and finding evidence for their beneficial effects through pre-clinical and clinical studies. The aim of this review is to shed light on OLC and OLE, focusing on their precursors in the olive fruit and the impact of agronomic and processing factors on their presence in EVOO. Also discussed are their bioavailability and absorption, and finally, their bioactivity and health-promoting properties

Mediterranean cuisine and health: A multiapproach exploring the sofrito technique

[eng] Cooking made humans evolve. Cooking modified our gastrointestinal system, reducing the gut size and energy expenditure for digestion, which enabled the appearance of a more energy-dependent brain. Cooking process have emerged as a way to maximize the nutritional benefits from a limited amount of food. During the evolution, different diets appeared, in which culinary techniques and combination of ingredients led to what we know today as dietary patterns, such as Mediterranean Diet. This diet is characterized by a high intake of phytochemicals and recommended as a dietary standard in the prevention of cardiovascular and chronic diseases. However, the health outcomes of Mediterranean Diet are reportedly difficult to reproduce in non-Mediterranean populations, indicating the differences between cultures gastronomic techniques as one of the causes. Mediterranean cuisine was historically an excellent cooking model capable of exploring the healthy potential of different foods. Some traditional Mediterranean cooking process have a positive effect on nutritional quality of food, improving digestibility, retention of phytochemicals and caloric density. However, a scientific approach to how Mediterranean culinary process, the combination of their ingredients and their main dishes could influence bioactive compounds related to health has not yet been explored. The use of science in gastronomy is recent. In the 1980s, the term molecular gastronomy emerged as a discipline to approximate gastronomy and science in order to explain the mechanism and phenomena that occur during a dish preparation and consumption. This discipline is usually focus in physical and chemical process in relation to flavor but leaves aside nutritional aspects. Currently, some studies have characterized how different culinary techniques affect the content of phytochemicals, especially polyphenols and carotenoids, but with a simplistic approach, analyzing only one food and targeted compounds already known in raw food, forgetting the complexity of the dishes we eat and the formation of new chemical products. Therefore, an approximation between gastronomy and health needs to be more realistic, in which food consumption cannot be separated from culinary habits and cultural aspects. The aim of this thesis was study the role of traditional Mediterranean cuisine, especially home-made preparations, could impact the content of bioactive compounds and promote health using the Mediterranean technique of sofrito. For this, different methodological approaches such as factorial designs and “omics” technique were used to describe a simple cooking technique that transforms dishes into complex systems.[spa] Cocinar hizo evolucionar a los humanos. Este proceso modificó nuestro sistema gastrointestinal, reduciendo su tamaño y el gasto energético para la digestión, lo que permitió la aparición de un cerebro más dependiente de energía. El proceso de cocción surgió como una forma de maximizar los beneficios nutricionales de una limitada oferta de alimentos. Diferentes dietas, con diferentes técnicas culinarias e ingredientes, evolucionaron a patrones dietéticos modernos, como la Dieta Mediterránea. Esta dieta se caracteriza por una alta ingesta de fitoquímicos, por ello se recomienda para la prevención de enfermedades crónicas, aunque sus efectos beneficiosos son poco observados cuando se consume en poblaciones no-Mediterráneas, y esto podría ser debido a divergencias gastronómicas. La cocina Mediterránea es un excelente modelo histórico capaz de explorar el potencial saludable de diferentes alimentos. Procesos de cocción Mediterráneos aumentan la calidad nutricional de los alimentos, mejorando la digestibilidad, reteniendo fitoquímicos y densidad calórica. Sin embargo, un enfoque científico sobre cómo estos procesos, su combinación de ingredientes y platos podrían influir en los fitoquímicos relacionados con la salud aún no ha sido explorado. El uso de la ciencia en la gastronomía es reciente, el término gastronomía molecular surgió como disciplina a fin de explicar los fenómenos que ocurren durante la preparación de un plato. Esta disciplina suele centrarse en procesos físicos y químicos relacionados al sabor, dejando de lado aspectos nutricionales. Actualmente, estudios han caracterizado cómo diferentes técnicas culinarias afectan el contenido de fitoquímicos, pero utilizan un enfoque simplista, analizando un único alimento y compuestos identificados en alimentos crudos, olvidando la complejidad de los platos y transformaciones químicas. Por lo tanto, una aproximación entre gastronomía y salud debe ser más realista, en la que la dieta no se separe de los hábitos culinarios y aspectos culturales. El objetivo de esta tesis doctoral fue estudiar el papel de la cocina mediterránea tradicional, especialmente las preparaciones caseras, en el contenido de fitoquímicos y promoción de salud, evaluando la técnica Mediterránea del sofrito. Para esto, se han utilizado diferentes enfoques metodológicos, como diseños factoriales y “ómica”, para describir como una simple técnica de cocción transforma los platos en sistemas complejos

Atividade antioxidante do suco de laranja processado por alta pressão hidrostática

O Brasil é o maior produtor e exportador mundial de suco de laranja. O suco NFC (Not From Concentrade) vem sendo valorizado pelo consumidor frente ao FCOJ (Frozen Concentrated Orange Juice) por apresentar sabor e aroma característicos de laranja, próximos ao do suco espremido na hora do consumo. Já o FCOJ é exposto à temperatura elevada por um período de tempo maior que o NFC, o que altera drasticamente o aroma e sabor. O emprego da tecnologia de alta pressão hidrostática (APH) é considerado promissor para processar alimentos termossensíveis, sem afetar as características nutricionais e sensoriais, e garantindo a qualidade microbiológica. A influência do processamento por alta pressão hidrostática sobre o teor de ácido ascórbico, de compostos fenólicos totais e a atividade antioxidante do suco de laranja Pêra-Rio foi avaliada nas condições de pressão (100-600 MPa), temperatura (30-60 ºC) e tempo (30-360 s) empregando a metodologia de superfície de resposta. O processamento por APH reduziu o conteúdo de ácido ascórbico e a atividade antioxidante do suco de laranja Pêra Rio. O tempo, a temperatura e a pressão influenciaram a resposta das variáveis. O tempo de processamento do suco por APH apresentou a maior influência na redução do ácido ascórbico e da atividade antioxidante. As condições de tratamento de 100 a 250 MPa, 30 a 40 ºC e 30 a 125 s foram capazes de produzir suco de laranja com mais de 70% do conteúdo inicial de ácido ascórbico e de 80% da atividade antioxidante.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Bioactive compounds present in the Mediterranean sofrito

Sofrito is a key component of the Mediterranean diet, a diet that is strongly associated with a reduced risk of cardiovascular events. In this study, different Mediterranean sofritos were analysed for their content of polyphenols and carotenoids after a suitable work-up extraction procedure using liquid chromatography/electrospray ionisation-linear ion trap quadrupole-Orbitrap-mass spectrometry (LC/ESI-LTQ-Orbitrap- MS) and liquid chromatography/electrospray ionisation tandem triple quadrupole mass spectrometry (LC/ESI-MS-MS). In this way, 40 polyphenols (simple phenolic and hydroxycinnamoylquinic acids, and flavone, flavonol and dihydrochalcone derivatives) were identified with very good mass accuracy (<2 mDa), and confirmed by accurate mass measurements in MS and MS2 modes. The high-resolution MS analyses revealed the presence of polyphenols never previously reported in Mediterranean sofrito. The quantification levels of phenolic and carotenoid compounds led to the distinction of features among different Mediterranean sofritos according to the type of vegetables (garlic and onions) or olive oil added for their production. © 2013 Elsevier Ltd. All rights reserved

Carotenoid profile of tomato sauces: effect of cooking time and content of extra virgin olive oil

The consumption of carotenoid-rich vegetables such as tomatoes and tomato sauces is associated with reduced risk of several chronic diseases. The predominant carotenoids in tomato products are in the (all-E) configuration, but (Z) isomers can be formed during thermal processing. The effect of cooking time (15, 30, 45 and 60 min) and the addition of extra virgin olive oil (5% and 10%) on the carotenoid extractability of tomato sauces was monitored using liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) and LC-ultraviolet detection (LC-UV). The thermal treatment and the addition of extra virgin olive oil increased the levels of antioxidant activity, total carotenoids, Z-lycopene isomers, -carotene and -carotene. These results are of particular nutritional benefit since higher lycopene intake has been associated with a reduced risk of lethal prostate and a reduction of prostate-specific antigen (PSA) levels. Moreover, -carotene has been reported to suppress the up-regulation of heme oxygenase-1 gene expression in a dose dependent manner and to suppress UVA-induced HO-1 gene expression in cultured FEK4

Monoterpenes: current knowledge on food source, metabolism, and health effects

International audienceMonoterpenes, volatile metabolites produced by plants, are involved in the taste and aroma perception of fruits and vegetables and have been used for centuries in gastronomy, as food preservatives and for therapeutic purposes. Biological activities such as antimicrobial, analgesic and anti-inflammatory are well-established for some of these molecules. More recently, the ability of monoterpenes to regulate energy metabolism, and exert antidiabetic, anti-obesity and gut microbiota modulation activities have been described. Despite their promising health effects, the lack of reliable quantification of monoterpenes in food, hindered the investigation of their role as dietary bioactive compounds in epidemiological studies. Moreover, only few studies have documented the biotransformation of these compounds and identified the monoterpene metabolites with biological activity. This review presents up-to-date knowledge about the occurrence of monoterpenes in food, their bioavailability and potential role in the modulation of intermediate metabolism and inflammation, focusing on novel findings of molecular mechanisms, underlining research gaps and new avenues to be explored