{"id":4774,"date":"2020-04-02T12:33:52","date_gmt":"2020-04-02T10:33:52","guid":{"rendered":"http:\/\/polyphenolresearch.com\/el-aceite-de-oliva-virgen-extra-mantiene-las-propiedades-saludables-durante-el-cocinado\/2020\/04\/02\/12\/33\/52\/4774\/news\/controltotal\/"},"modified":"2020-04-03T12:49:27","modified_gmt":"2020-04-03T10:49:27","slug":"el-aceite-de-oliva-virgen-extra-mantiene-las-propiedades-saludables-durante-el-cocinado","status":"publish","type":"post","link":"https:\/\/polyphenolresearch.com\/en\/el-aceite-de-oliva-virgen-extra-mantiene-las-propiedades-saludables-durante-el-cocinado\/","title":{"rendered":"Domestic saut\u00e9ing: How does the phenolic composition of extra virgin olive oil affect it?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">In one of the group&#8217;s recent works, published in the journal <strong>Antioxidants<\/strong>, changes in the polyphenolic profile of extra virgin olive oil (EVOO) during the domestic saut\u00e9ing process, commonly used in the Mediterranean diet, were evaluated. A complete factorial design 2<sup>2<\/sup> was used to evaluate the effect of time (short and long), temperature (120 and 170 \u00baC) and the interactions between these two factors, imitating the real conditions of domestic saut\u00e9ing (without light or oxygen control).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The results show that, during the cooking process, the content of polyphenols decreased by 40% at 120 \u00baC and by 75% at 170 \u00baC, compared to the antioxidant levels in the crude oil. Despite the decrease in the total concentration of polyphenols during saut\u00e9ing, this oil cooked at a moderate temperature has a level of polyphenols that reaches the health claim according to European regulations, which implies that it has properties that protect from oxidation to LDL cholesterol particles.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">More information at <a href=\"https:\/\/www.mdpi.com\/2076-3921\/9\/1\/77\">https:\/\/www.mdpi.com\/2076-3921\/9\/1\/77<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In one of the group&#8217;s recent works, published in the journal Antioxidants, changes in the polyphenolic profile of extra virgin olive oil (EVOO) during the domestic saut\u00e9ing process, commonly used in the Mediterranean diet, were evaluated. A complete factorial design 22 was used to evaluate the effect of time (short and long), temperature (120 and [&#8230;]\n","protected":false},"author":2,"featured_media":2804,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126,124],"tags":[],"class_list":["post-4774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-noticias"],"_links":{"self":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts\/4774","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/comments?post=4774"}],"version-history":[{"count":3,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts\/4774\/revisions"}],"predecessor-version":[{"id":4777,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/posts\/4774\/revisions\/4777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/media\/2804"}],"wp:attachment":[{"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/media?parent=4774"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/categories?post=4774"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/polyphenolresearch.com\/en\/wp-json\/wp\/v2\/tags?post=4774"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}