Domestic Sautéing with EVOO: Change in the Phenolic Profile

• Main Authors: Julián Lozano-Castellón (Author), Anna Vallverdú-Queralt (Author), José Fernando Rinaldi de Alvarenga (Author), Montserrat Illán (Author), Xavier Torrado-Prat (Author), Rosa Maria Lamuela-Raventós (Author)
• Format: Book
• Published: MDPI AG, 2020-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature,...