2026-04-13T07:38:28Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1749132025-12-05T14:54:12Zcom_2072_1057col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc Rinaldi de Alvarenga, José Fernando author Quifer Rada, Paola author Francetto Juliano, Fernanda author Hurtado Barroso, Sara author Illán Villanueva, Montserrat author Torrado, Xavier author Lamuela Raventós, Rosa Ma. author 2021-03-11T10:55:53Z 2021-03-11T10:55:53Z 2019-04-02 2021-03-11T10:55:53Z Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet. Keywords: carotenoid isomerization; garlic; lycopene; matrix effect; naringenin; onion; phenolic compounds; tomato. Oli d'oliva Cuina mediterrània Carotenoides Polifenols Procediments culinaris Olive oil Mediterranean cooking Carotenoids Polyphenols Cooking techniques Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique