000127817 001__ 127817
000127817 005__ 20240731103412.0
000127817 0247_ $$2doi$$a10.1016/j.ijgfs.2023.100771
000127817 0248_ $$2sideral$$a134873
000127817 037__ $$aART-2023-134873
000127817 041__ $$aeng
000127817 100__ $$aDiez Rodilla, Sol
000127817 245__ $$aEvaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy
000127817 260__ $$c2023
000127817 5060_ $$aAccess copy available to the general public$$fUnrestricted
000127817 5203_ $$aEVOO is an indispensable ingredient in Mediterranean gastronomy that is known for its numerous benefits, such as reductions in cardiovascular risk and its anti-inflammatory effects due to the presence of bioactive compounds and their antioxidant activities. However, recently, other emerging vegetable oils are increasing their culinary presence because of their potential health benefits or interesting attributes for food preparation. The aim of this study was to determine and compare physicochemical parameters, such as the contents of phenolic compounds (TPC), antioxidant capacities, pigments, viscosity and surface tension, of the traditional and emerging plant-based oils used in Mediterranean gastronomy and evaluate the effects of short pan-frying on these parameters. EVOO, olive pomace oil (OPO), sunflower oil (SO), organic flaxseed oil (FO), avocado oil (AO) and extra virgin coconut oil (EVCO) were studied.
The results indicated that the TPC content ranged from 8.92 to 142.27 mg/kg. The highest antioxidant capacities were found in OPO and SO. AO had the highest pigment content.
Frying the oils resulted in greater losses in the TPC contents in EVOO (27.4%) and AO (21.5%), 59.3% of the antioxidant capacity of AO and between 12% and 40% of the pigments in the different oils studied.
Conclusion: EVOO and AO are highlighted for their TPC value, FO and AO for their pigment content and OPO and SO for their antioxidant capacities. In contrast, EVCO had low contents of all the compounds studied. Pigments and physical parameters of these vegetable oils were just lightly affected by short pan-frying, however, the nutritional value provided by its antioxidant capacity and its phenolic compounds was reduced, especially for AO and EVOO.
000127817 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-20R
000127817 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000127817 590__ $$a3.2$$b2023
000127817 592__ $$a0.62$$b2023
000127817 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b68 / 173 = 0.393$$c2023$$dQ2$$eT2
000127817 593__ $$aCultural Studies$$c2023$$dQ1
000127817 593__ $$aFood Science$$c2023$$dQ2
000127817 594__ $$a5.3$$b2023
000127817 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000127817 700__ $$0(orcid)0000-0001-8952-4481$$aMartínez-Pineda, Montserrat$$uUniversidad de Zaragoza
000127817 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe-Ruiz, Cristina$$uUniversidad de Zaragoza
000127817 700__ $$0(orcid)0000-0002-6024-1450$$aVercet, Antonio$$uUniversidad de Zaragoza
000127817 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000127817 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000127817 773__ $$g33 (2023), 100771 [8 pp.]$$tInternational Journal of Gastronomy and Food Science$$x1878-450X
000127817 8564_ $$s1586168$$uhttps://zaguan.unizar.es/record/127817/files/texto_completo.pdf$$yVersión publicada
000127817 8564_ $$s2771459$$uhttps://zaguan.unizar.es/record/127817/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000127817 909CO $$ooai:zaguan.unizar.es:127817$$particulos$$pdriver
000127817 951__ $$a2024-07-31-10:04:43
000127817 980__ $$aARTICLE