{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["9(1)"],"submitter":["Lozano-Castellon J"],"pubmed_abstract":["(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, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 22 full factorial design experiment, \"Hojiblanca\" EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyp"],"journal":["Antioxidants (Basel, Switzerland)"],"pagination":["E77"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC7022658"],"repository":["biostudies-literature"],"pubmed_title":["Domestic Sauteing with EVOO: Change in the Phenolic Profile."],"pmcid":["PMC7022658"],"pubmed_authors":["Lamuela-Raventos RM","Lozano-Castellon J","Illan M","Torrado-Prat X","Rinaldi de Alvarenga JF","Vallverdu-Queralt A"],"additional_accession":[]},"is_claimable":false,"name":"Domestic Sauteing with EVOO: Change in the Phenolic Profile.","description":"(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, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 22 full factorial design experiment, \"Hojiblanca\" EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyp","dates":{"release":"2020-01-01T00:00:00Z","publication":"2020 Jan","modification":"2025-04-22T00:26:14.213Z","creation":"2020-05-22T12:27:38Z"},"accession":"S-EPMC7022658","cross_references":{"pubmed":["31963124"],"doi":["10.3390/antiox9010077"]}}