Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Foodstuffs
2.3. Cooking Conditions
2.4. Extraction Conditions
2.5. Phenol Contents
2.5.1. Total Phenolic Content (TPC)
2.5.2. Individual Phenol Content by High-Performance Liquid Chromatography (HPLC)
2.6. Antioxidant Capacity (AC)
2.7. Statistical Analysis
3. Results and Discussion
3.1. Total Phenol Contents in Oil and Water Fractions
3.2. Individual Phenol Content of the Oil and Water Fractions by Liquid Chromatography (HPLC)
3.3. Antioxidant Capacity (AC)
3.4. Correlations
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Domestic Cooking technique | Unused | Deep Fried | Sautéed | Boiled (W/O) | Boiled | Boiled (W/O) |
---|---|---|---|---|---|---|
Heat Transfer Medium | Extra Virgin Olive Oil | Water | ||||
Total Phenol Content (mg GAE/g) | ||||||
Total phenols | 0.241 ± 0.020 e | 0.21 ± 0.02 d | 0.095 ± 0.003 c | 0.023 ± 0.001 ab | 0.039 ± 0.004 b | 0.081 ± 0.003 c |
Individual Phenol Content (µg/g) | ||||||
Gallic acid | 0.012 ± 0.001 a | Traces | nd | 0.0130 ± 0.0002 a | 0.091 ± 0.002 b | Traces |
Hydroxytyrosol | 0.125 ± 0.002 a | 0.1250 ± 0.0001 a | 0.082 ± 0.002 a | nd | nd | 2.014 ± 0.160 b |
3,4-dihydroxybenzoic acid | nd | nd | nd | nd | 0.759 ± 0.001 a | 0.759 ± 0.020 a |
Tyrosol | 0.114 ± 0.010 b | 0.1180 ± 0.0001 b | 0.066 ± 0.002 a | nd | nd | 0.857 ± 0.080 c |
p-hydroxyphenylacetic acid | nd | nd | nd | nd | nd | 1.646 ± 0.090 |
p-hydroxybenzoic acid | nd | nd | nd | nd | 0.324 ± 0.020 b | 0.292 ± 0.020 a |
Chlorogenic acid | nd | nd | nd | nd | 1.136 ± 0.080 b | 0.818 ± 0.040 a |
Vanillic acid | nd | nd | nd | nd | 0.618 ± 0.030 a | 0.749 ± 0.060 b |
Caffeic acid | 0.011 ± 0.001 a | Traces | Traces | nd | nd | 0.089 ± 0.010 b |
Syringic acid | 0.019 ± 0.001 b | 0.019 ± 0.001 b | 0.016 ± 0.001 a | nd | nd | nd |
p-coumaric acid | 0.050 ± 0.001 a | 0.081 ± 0.002 c | 0.122 ± 0.010 d | 0.071 ± 0.010 b | nd | 0.351 ± 0.020 e |
o-vanillin | 0.368 ± 0.020 b | 0.418 ± 0.020 c | 0.108 ± 0.010 a | nd | nd | 1.703 ± 0.10 d |
o-coumaric acid | 0.022 ± 0.001 b | 0.01700 ± 0.00003 ab | 0.0130 ± 0.0004 a | 0.0180 ± 0.0004 ab | 0.633 ± 0.020 d | 0.143 ± 0.010 c |
Oleuropein | 0.429 ± 0.030 c | 0.129 ± 0.002 a | 0.335 ± 0.010 b | 0.149 ± 0.010 a | nd | 1.385 ± 0.110 d |
Pinoresinol | 0.454 ± 0.020 c | 0.478 ± 0.040 c | 0.252 ± 0.020 b | 0.103 ± 0.010 a | nd | 1.749 ± 0.150 d |
Luteolin | 0.101 ± 0.002 b | 0.101 ± 0.001 b | 0.091 ± 0.010 a | nd | nd | nd |
Apigenin | 0.142 ± 0.010 a | 0.14 ± 0.01 a | nd | 0.432 ± 0.040 b | nd | 0.096 ± 0.010 c |
Rutin | nd | nd | nd | nd | nd | nd |
Antioxidant Capacity (µmol TE/g) | ||||||
DPPH | 1.324 ± 0.020 e | 1.295 ± 0.050 e | 0.516 ± 0.030 d | 0.080 ± 0.004 ab | 0.103 ± 0.040 b | 0.212 ± 0.010 c |
FRAP | 1.439 ± 0.110 b | 1.505 ± 0.010 bc | 0.602 ± 0.050 a | 2.062 ± 0.070 d | nd | nd |
ABTS | 1.172 ± 0.070 c | 5.371 ± 0.350 e | 0.889 ± 0.020 b | 0.499 ± 0.020 a | 0.621 ± 0.040 a | 1.689 ± 0.030 d |
Domestic Cooking Technique | Unused | Deep Fried | Sautéed | Boiled (W/O) | Boiled | Boiled (W/O) |
---|---|---|---|---|---|---|
Heat Transfer Medium | Extra Virgin Olive Oil | Water | ||||
Total Phenol Content (mg GAE/g) | ||||||
Total phenols | 0.358 ± 0.003 e | 0.208 ± 0.010 cd | 0.049 ± 0.001 ab | 0.0450 ± 0.0001 ab | 0.196 ± 0.010 cd | 0.141 ± 0.010 bc |
Individual Phenol Content (µg/g) | ||||||
Gallic acid | Traces | 0.0110 ± 0.0002 | nd | nd | nd | nd |
Hydroxytyrosol | 0.141 ± 0.004 c | 0.112 ± 0.002 b | 0.082 ± 0.002 a | 0.084 ± 0.002 a | nd | 0.992 ± 0.010 d |
3,4-dihydroxybenzoic acid | nd | 0.081 ± 0.002 a | 0.067 ± 0.002 a | nd | 1.021 ± 0.020 c | 0.982 ± 0.040 b |
Tyrosol | 0.099 ± 0.004 b | 0.093 ± 0.004 b | 0.066 ± 0.002 a | 0.065 ± 0.001 a | nd | 0.743 ± 0.020 c |
p-hydroxyphenylacetic acid | nd | nd | nd | 0.151 ± 0.004 a | 1.451 ± 0.060 c | 1.402 ± 0.040 b |
p-hydroxybenzoic acid | nd | nd | nd | 0.025 ± 0.001 a | 1.495 ± 0.020 c | 0.838 ± 0.003 b |
Chlorogenic acid | nd | 0.038 ± 0.001 a | nd | nd | 26.433 ± 1.640 c | 15.348 ± 0.850 b |
Vanillic acid | 0.0650 ± 0.0002 a | nd | nd | nd | 0.736 ± 0.040 b | 0.749 ± 0.010 b |
Caffeic acid | 0.0100 ± 0.0003 a | nd | nd | nd | 0.093 ± 0.003 b | 0.109 ± 0.010 c |
Syringic acid | 0.0120 ± 0.0002 a | nd | nd | nd | 0.169 ± 0.001 c | 0.118 ± 0.002 b |
p-coumaric acid | 0.043 ± 0.001 bc | 0.122 ± 0.002 d | 0.034 ± 0.001 ab | 0.044 ± 0.001 bc | 3.111 ± 0.010 f | 1.333 ± 0.003 e |
o-vanillin | 0.283 ± 0.010 c | 0.161 ± 0.003 b | 0.066 ± 0.001 a | 0.0670 ± 0.0002 a | nd | nd |
o-coumaric acid | 0.0240 ± 0.0001 c | 0.014 ± 0.001 b | nd | 0.0110 ± 0.0002 a | nd | 0.113 ± 0.004 d |
Oleuropein | 0.403 ± 0.030 c | 0.151 ± 0.001 b | 0.098 ± 0.002 a | 0.106 ± 0.010 a | nd | 0.843 ± 0.01 d |
Pinoresinol | 0.412 ± 0.030 d | 0.291 ± 0.002 c | 0.146 ± 0.003 b | 0.129 ± 0.010 a | nd | nd |
Luteolin | nd | 0.087 ± 0.003 b | 0.070 ± 0.001 a | 0.068 ± 0.003 a | nd | nd |
Apigenin | 0.22800 ± 0.00001 b | 0.104 ± 0.001 a | 0.121 ± 0.010 a | 0.119 ± 0.010 a | 1.190 ± 0.010 c | nd |
Rutin | nd | nd | nd | nd | nd | nd |
Antioxidant Capacity (µmol TE/g) | ||||||
DPPH | 0.883 ± 0.030 ab | 0.642 ± 0.070 ab | 0.074 ± 0.003 a | 0.087 ± 0.002 a | 0.877 ± 0.040 ab | 0.849 ± 0.010 ab |
FRAP | 2.451 ± 0.140 a | 2.214 ± 0.080 a | 0.335 ± 0.010 a | 0.247 ± 0.002 a | 66.85 ± 2.67 b | 99.16 ± 6.11 c |
ABTS | 2.272 ± 0.190 d | 1.524 ± 0.110 c | 2.689 ± 0.030 e | 0.335 ± 0.020 a | 8.976 ± 0.330 f | 1.157 ± 0.030 b |
Domestic Cooking Technique | Unused | Deep Fried | Sautéed | Boiled (W/O) | Boiled | Boiled (W/O) |
---|---|---|---|---|---|---|
Heat Transfer Medium | Extra Virgin Olive Oil | Water | ||||
Total Phenol Content (mg GAE/g) | ||||||
Total phenols | 0.188 ± 0.010 a | 0.209 ± 0.010 ab | 0.139 ± 0.002 a | 0.039 ± 0.001 a | 1.359 ± 0.020 c | 3.631 ± 0.210 d |
Individual Phenol Content (µg/g) | ||||||
Gallic acid | nd | Traces | nd | nd | 0.194 ± 0.010 a | 0.232 ± 0.010 b |
Hydroxytyrosol | 0.097 ± 0.001 b | 1.112 ± 0.010 d | nd | 0.088 ± 0.002 a | nd | 0.962 ± 0.050 c |
3,4-dihydroxybenzoic acid | 0.071 ± 0.001 a | 0.088 ± 0.003 b | nd | nd | nd | nd |
Tyrosol | 0.088 ± 0.001 a | 0.123 ± 0.003 b | nd | 0.085 ± 0.001 a | nd | 0.729 ± 0.010 c |
p-hydroxyphenylacetic acid | nd | 0.145 ± 0.001 a | nd | nd | 1.374 ± 0.020 b | 2.186 ± 0.020 c |
p-hydroxybenzoic acid | nd | 0.024 ± 0.001 a | nd | nd | 0.2490 ± 0.0002 b | 0.266 ± 0.001 c |
Chlorogenic acid | nd | 0.048 ± 0.010 a | nd | nd | 0.407 ± 0.020 b | 0.421 ± 0.010 c |
Vanillic acid | nd | nd | nd | 0.063 ± 0.001 | nd | nd |
Caffeic acid | Traces | 0.0120 ± 0.0002 b | 0.012 ± 0.001 ab | 0.010 ± 0.001 a | 0.076 ± 0.003 d | 0.073 ± 0.001 c |
Syringic acid | 0.019 ± 0.001 c | 0.017 ± 0.001 b | 0.0150 ± 0.0001 a | 0.019 ± 0.001 c | nd | nd |
p-coumaric acid | 0.041 ± 0.001 a | 0.135 ± 0.010 b | nd | 0.034 ± 0.002 a | 0.418 ± 0.010 c | 0.719 ± 0.050 d |
o-vanillin | 0.118 ± 0.010 a | 0.176 ± 0.010 ab | 0.548 ± 0.630 cd | 0.075 ± 0.004 a | 0.854 ± 0.020 e | 0.691 ± 0.020 de |
o-coumaric acid | 0.015 ± 0.001 ab | 0.016 ± 0.001 b | 0.011 ± 0.001 a | 0.011 ± 0.00003 a | 0.101 ± 0.010 c | 0.1210 ± 0.0004 d |
Oleuropein | 0.184 ± 0.010 b | 0.193 ± 0.001 b | 0.136 ± 0.010 a | 0.124 ± 0.010 a | nd | 2.127 ± 0.110 c |
Pinoresinol | 0.234 ± 0.010 b | 0.489 ± 0.010 d | 0.268 ± 0.020 c | 0.186 ± 0.010 a | nd | 1.105 ± 0.004 e |
Luteolin | nd | 0.0800 ± 0.0002 c | 0.061 ± 0.001 a | 0.072 ± 0.001 b | nd | nd |
Apigenin | nd | nd | 0.150 ± 0.010 b | 0.115 ± 0.010 a | 1.127 ± 0.010 d | 1.039 ± 0.050 c |
Rutin | nd | nd | nd | nd | 1.035 ± 0.050 | nd |
Antioxidant Capacity (µmol TE/g) | ||||||
DPPH | 1.446 ± 0.002 b | 2.912 ± 0.320 c | 1.456 ± 0.110 b | 0.359 ± 0.010 a | 0.516 ± 0.020 a | 1.418 ± 0.080 b |
FRAP | 0.851 ± 0.010 c | 2.307 ± 0.130 e | 1.389 ± 0.090 d | 0.411 ± 0.030 ab | 0.149 ± 0.001 a | 0.525 ± 0.050 bc |
ABTS | 0.523 ± 0.020 cd | 0.855 ± 0.090 e | 0.5990 ± 0.0004 d | 0.155 ± 0.010 a | 0.291 ± 0.010 b | 0.544 ± 0.020 cd |
Domestic cooking technique | Unused | Deep Fried | Sautéed | Boiled (W/O) | Boiled | Boiled (W/O) |
---|---|---|---|---|---|---|
Heat Transfer Medium | Extra Virgin Olive Oil | Water | ||||
Total Phenol Content (mg GAE/g) | ||||||
Total phenols | 0.37 ± 0.01 e | 0.2990 ± 0.0001 d | 0.146 ± 0.010 c | 0.062 ± 0.001 b | 0.0350 ± 0.0003 a | 0.072 ± 0.001 b |
Individual Phenol Content (µg/g) | ||||||
Gallic acid | nd | nd | nd | nd | nd | nd |
Hydroxytyrosol | 0.196 ± 0.010 b | 0.142 ± 0.010 ab | 0.085 ± 0.001 a | nd | nd | 4.677 ± 0.090 c |
3,4-dihydroxybenzoic acid | nd | nd | nd | nd | nd | 0.708 ± 0.012 |
Tyrosol | 0.154 ± 0.011 c | 0.129 ± 0.010 b | 0.072 ± 0.004 a | nd | nd | 0.727 ± 0.012 d |
p-hydroxyphenylacetic acid | nd | nd | nd | nd | 1.720 ± 0.066 | nd |
p-hydroxybenzoic acid | nd | nd | nd | nd | 0.377 ± 0.010 b | 0.283 ± 0.020 a |
Chlorogenic acid | nd | nd | nd | nd | 0.38 ± 0.02 a | 0.444 ± 0.030 b |
Vanillic acid | 0.0650 ± 0.0004 a | 0.065 ± 0.001 a | nd | nd | nd | 0.685 ± 0.030 b |
Caffeic acid | 0.0120 ± 0.0002 a | 0.018 ± 0.001 b | Traces | nd | 0.073 ± 0.001 c | 0.084 ± 0.001 d |
Syringic acid | 0.0130 ± 0.0003 a | 0.0130 ± 0.0003 a | 0.012 ± 0.001 a | 0.013 ± 0.001 a | 0.117 ± 0.010 b | 0.124 ± 0.004 c |
p-coumaric acid | nd | 0.096 ± 0.010 c | 0.080 ± 0.002 b | 0.045 ± 0.001 a | nd | 0.912 ± 0.001 d |
o-vanillin | 0.267 ± 0.010 d | 0.252 ± 0.010 c | 0.096 ± 0.010 b | 0.076 ± 0.003 a | 0.745 ± 0.010 e | 0.783 ± 0.040 f |
o-coumaric acid | 0.035 ± 0.002 b | 0.023 ± 0.001 ab | 0.014 ± 0.001 a | 0.012 ± 0.001 a | 0.494 ± 0.030 d | 0.254 ± 0.004 c |
Oleuropein | 0.794 ± 0.014 c | 0.144 ± 0.003 a | 0.221 ± 0.001 b | 0.128 ± 0.010 a | nd | 1.463 ± 0.090 d |
Pinoresinol | 0.538 ± 0.020 d | 0.459 ± 0.020 c | 0.292 ± 0.010 b | 0.175 ± 0.010 a | nd | 1.084 ± 0.040 e |
Luteolin | 0.123 ± 0.002 d | 0.114 ± 0.004 c | 0.089 ± 0.010 b | 0.076 ± 0.010 a | nd | nd |
Apigenin | nd | 0.101 ± 0.010 | nd | nd | nd | nd |
Rutin | nd | nd | nd | nd | nd | nd |
Antioxidant Capacity (µmol TE/g) | ||||||
DPPH | 0.908 ± 0.010 f | 0.686 ± 0.030 e | 0.309 ± 0.020 d | 0.112 ± 0.010 b | 0.006 ± 0.001 a | 0.204 ± 0.010 c |
FRAP | 2.436 ± 0.080 d | 2.836 ± 0.690 e | 1.552 ± 0.060 c | 0.415 ± 0.200 b | 0.034 ± 0.0004 a | 0.468 ± 0.020 b |
ABTS | 1.313 ± 0.020 d | 1.175 ± 0.020 c | 0.719 ± 0.050 b | 0.323 ± 0.010 a | 0.252 ± 0.010 a | 0.761 ±0.100 b |
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Ramírez-Anaya, J.d.P.; Castañeda-Saucedo, M.C.; Olalla-Herrera, M.; Villalón-Mir, M.; Serrana, H.L.-G.d.l.; Samaniego-Sánchez, C. Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables. Antioxidants 2019, 8, 246. https://doi.org/10.3390/antiox8080246
Ramírez-Anaya JdP, Castañeda-Saucedo MC, Olalla-Herrera M, Villalón-Mir M, Serrana HL-Gdl, Samaniego-Sánchez C. Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables. Antioxidants. 2019; 8(8):246. https://doi.org/10.3390/antiox8080246
Chicago/Turabian StyleRamírez-Anaya, Jessica del Pilar, Ma. Claudia Castañeda-Saucedo, Manuel Olalla-Herrera, Marina Villalón-Mir, Herminia López-García de la Serrana, and Cristina Samaniego-Sánchez. 2019. "Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables" Antioxidants 8, no. 8: 246. https://doi.org/10.3390/antiox8080246