<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>9(1)</volume><submitter>Lozano-Castellon J</submitter><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</pubmed_abstract><journal>Antioxidants (Basel, Switzerland)</journal><pagination>E77</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC7022658</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Domestic Sauteing with EVOO: Change in the Phenolic Profile.</pubmed_title><pmcid>PMC7022658</pmcid><pubmed_authors>Lamuela-Raventos RM</pubmed_authors><pubmed_authors>Lozano-Castellon J</pubmed_authors><pubmed_authors>Illan M</pubmed_authors><pubmed_authors>Torrado-Prat X</pubmed_authors><pubmed_authors>Rinaldi de Alvarenga JF</pubmed_authors><pubmed_authors>Vallverdu-Queralt A</pubmed_authors></additional><is_claimable>false</is_claimable><name>Domestic Sauteing with EVOO: Change in the Phenolic Profile.</name><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</description><dates><release>2020-01-01T00:00:00Z</release><publication>2020 Jan</publication><modification>2025-04-22T00:26:14.213Z</modification><creation>2020-05-22T12:27:38Z</creation></dates><accession>S-EPMC7022658</accession><cross_references><pubmed>31963124</pubmed><doi>10.3390/antiox9010077</doi></cross_references></HashMap>