Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbe...

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Main Authors: Jessica del Pilar Ramírez-Anaya (Author), Ma. Claudia Castañeda-Saucedo (Author), Manuel Olalla-Herrera (Author), Marina Villalón-Mir (Author), Herminia López-García de la Serrana (Author), Cristina Samaniego-Sánchez (Author)
Format: Book
Published: MDPI AG, 2019-07-01T00:00:00Z.
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