Domestic Sautéing with EVOO: Change in the Phenolic Profile

• Egile Nagusiak: Julián Lozano-Castellón (Egilea), Anna Vallverdú-Queralt (Egilea), José Fernando Rinaldi de Alvarenga (Egilea), Montserrat Illán (Egilea), Xavier Torrado-Prat (Egilea), Rosa Maria Lamuela-Raventós (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2020-01-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: 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,...