Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.

Volume: 188, Pages: 430 - 438
Published: Dec 1, 2015
Abstract
Potato, tomato, eggplant and pumpkin were deep fried, sauteed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sauteing led to increased fat contents and TPC, whereas both...
Paper Details
Title
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.
DOI
Published Date
Dec 1, 2015
Journal
Volume
188
Pages
430 - 438
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