New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils.

The health benefits of extra virgin olive oil (EVOO) are far proven. However, considering that this oil is consumed also cooked, this work aimed to evaluate the impact of different cooking techniques on human colorectal adenocarcinoma cells (Caco-2) exposed to in vitro digested EVOO. In particular, the effect of different cooking methods, namely sauteing, deep-frying, and Roner®, was assayed and compared to a raw EVOO sample. The Caco-2 cell lysates were analyzed through an untargeted lipidomics approach, and multivariate statistics were used to identify the marker compounds of the differences in cells' lipidomic signatures. Despite representing the cooking at the lowest temperature (but longer time), cells exposed to Roner® cooked EVOO presented the most distinguished lipidomic profile. The markers of differences in Caco-2 could be related to oxidative stress-related compounds such as oxidized glutathione, diketogulonic acid, ceramides, and diglycerides. Taken together, our findings indicate that the differences in EVOO composition determined by cooking could impose significant lipidomic perturbation on the human intestinal cells.

New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study.

In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three traditional and three more innovative (Crock-pot®, Roner® and Gastrovac®), and the effect of temperature and cooking time. The lipophilic and hydrophilic fractions of EVOO that underwent different cooking processes were characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics were used to unravel the differences in chemical signatures. The different cooking methods resulted in broadly different phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, and oxidation processes. The innovative cooking techniques marginally altered the phytochemical profile of EVOO, whereas sauteing was the cooking method determining the most distinctive profile. Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidation products (epoxy- and hydroxy-derivatives of lipids) and markedly induced degradation processes.

Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking.

Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to understand how the preparation of a recipe, varying its ingredients (olive oil, 5-10%; onion, 20-40%; and garlic, 2-4%) and cooking time, could modulate the chemical profile of a tomato sofrito sauce. The presence of unexplored compounds that may have a beneficial effect on health, such as phytoprostanes, hydroxycinnamic acid amides and compounds such as 3,4 dihydroxyphenylglycone was revealed. Moreover, cooking was able to modulate the content of compounds like aminoacids, thiosulfates or phenolics and could be used as a tool to increase these molecules. The untargeted approach on cooking allows to use a recipe as a tool to improve a chemical profile of a dish, which opens the view for new dietary recommendations by cuisine to improve our diet, habits and health.

Domestic Sautéing with EVOO: Change in the Phenolic Profile.

(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 polyphenols of EVOO during the sauté cooking process, whereas time had an effect on some individual phenols, such as hydroxytyrosol, but not on the total phenol content. The polyphenol content decreased by 40% at 120 °C and 75% at 170 °C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU's health claim.

Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce.

BACKGROUND: Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS: A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION: The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry.

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.

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.