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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

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