Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbe...

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Detalles Bibliográficos
Autores principales: Ramírez-Anaya, Jessica del Pilar, Castañeda-Saucedo, Ma. Claudia, Olalla-Herrera, Manuel, Villalón-Mir, Marina, de la Serrana, Herminia López-García, Samaniego-Sánchez, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6719931/
https://www.ncbi.nlm.nih.gov/pubmed/31357494
http://dx.doi.org/10.3390/antiox8080246

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6719931/
https://www.ncbi.nlm.nih.gov/pubmed/31357494
http://dx.doi.org/10.3390/antiox8080246

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