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

• Asıl Yazarlar: Jessica del Pilar Ramírez-Anaya (Yazar), Ma. Claudia Castañeda-Saucedo (Yazar), Manuel Olalla-Herrera (Yazar), Marina Villalón-Mir (Yazar), Herminia López-García de la Serrana (Yazar), Cristina Samaniego-Sánchez (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2019-07-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

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...