comes from the initial characteristics of fruity, bitter and pungent notes of the VOO,
as well as the additional aroma arising from oxidation and degradation during
cooking.
Kalogeropoulos et al. (2007) studied the migration of EVOO phenolic compounds in finfish, during pan-frying. The authors showed a loss of antioxidant
compounds—α-tocopherol, polar phenolic compounds and terpenic acids—in the
oil phase, with a contemporary migration of these compounds into the fish. A similar
experiment with vegetables, typical of the Mediterranean cuisine, showed similar
results. In particular, certain loss of EVOO antioxidants was found in the frying oil,
i.e. up to 70% for phenolic compounds, 60% for α-tocopherol and 80% for hydroxyl
pentacyclic triterpene acids (Kalogeropoulos et al. 2007).
The use of VOOs as a frying medium may be suggested because of its high
stability due to its fatty acid composition and the presence of natural antioxidants.
However, an excessive number of frying operations has to be avoided when health
effects are expected from the presence of natural antioxidants. Hydroxytyrosol and
its derivatives are degraded with various rates depending on the number of heating
operations and the temperature.
Perhaps one of the most known pairing of olive oil is with tomato or tomato
sauce, typically to prepare sauces for pasta (e.g. ragù). Sacchi et al. (2014) reported a
study of tomato sauce and EVOO cooked for a long time (up to 8 h). This very long
time and low temperatures were chosen to simulate the typical Southern Italian
cooking time for the “Sunday dish” based on tomato sauce, meat and olive oil, which
is then added as the condiment to pasta. A protective effect of EVOO on the tomato
sauce was obtained in terms of antioxidant capacity, due to the migration of
bioactive compounds among the two ingredients used in the model system, including carotenoids and some flavonoids.
The addition of olive oil to vegetables during cooking has been shown to exert a
positive effect on the final properties of the dish in terms of nutritional value.
Hornero-Méndez and Mínguez-Mosquera (2007) studied the effects of carotenes’
bio-accessibility when EVOO was added to cooking carrots. Despite the lowering of
carotenoid content caused by the cooking process, a positive effect on carotene
bio-accessibility was found.
It is suggested to use EVOO directly raw on the dishes; this should be generally
preferred to preserve the unique flavour and to avoid loss of phenolic compounds. A
typical use of olive oil can be the replacement of other fats in dressings and sauces,
an easy application at the industrial level or home preparation.
Olive oil can be also conveniently used for marinating muscle foods, by preparing
a mixture of VOO, herbs and acid liquids such as vinegar, wine or lemon juice. The
raw meat or fish is immersed in abundant amount of this dispersion, which gives
extra flavour. The acidic pH also tends to give a tender product, but the presence of
EVOO has been shown to also give further benefits in terms of health properties.
Monti et al. (2001) used EVOO to marinate meat and analysed the formation of
heterocyclic amines, which are possible human carcinogens formed during meat
cooking. They demonstrated a protecting effect of EVOO phenolic compounds.
EVOO phenolic compounds have been also shown to exert a protective effect
242
N. Caporaso and D. Boskou
as well as the additional aroma arising from oxidation and degradation during
cooking.
Kalogeropoulos et al. (2007) studied the migration of EVOO phenolic compounds in finfish, during pan-frying. The authors showed a loss of antioxidant
compounds—α-tocopherol, polar phenolic compounds and terpenic acids—in the
oil phase, with a contemporary migration of these compounds into the fish. A similar
experiment with vegetables, typical of the Mediterranean cuisine, showed similar
results. In particular, certain loss of EVOO antioxidants was found in the frying oil,
i.e. up to 70% for phenolic compounds, 60% for α-tocopherol and 80% for hydroxyl
pentacyclic triterpene acids (Kalogeropoulos et al. 2007).
The use of VOOs as a frying medium may be suggested because of its high
stability due to its fatty acid composition and the presence of natural antioxidants.
However, an excessive number of frying operations has to be avoided when health
effects are expected from the presence of natural antioxidants. Hydroxytyrosol and
its derivatives are degraded with various rates depending on the number of heating
operations and the temperature.
Perhaps one of the most known pairing of olive oil is with tomato or tomato
sauce, typically to prepare sauces for pasta (e.g. ragù). Sacchi et al. (2014) reported a
study of tomato sauce and EVOO cooked for a long time (up to 8 h). This very long
time and low temperatures were chosen to simulate the typical Southern Italian
cooking time for the “Sunday dish” based on tomato sauce, meat and olive oil, which
is then added as the condiment to pasta. A protective effect of EVOO on the tomato
sauce was obtained in terms of antioxidant capacity, due to the migration of
bioactive compounds among the two ingredients used in the model system, including carotenoids and some flavonoids.
The addition of olive oil to vegetables during cooking has been shown to exert a
positive effect on the final properties of the dish in terms of nutritional value.
Hornero-Méndez and Mínguez-Mosquera (2007) studied the effects of carotenes’
bio-accessibility when EVOO was added to cooking carrots. Despite the lowering of
carotenoid content caused by the cooking process, a positive effect on carotene
bio-accessibility was found.
It is suggested to use EVOO directly raw on the dishes; this should be generally
preferred to preserve the unique flavour and to avoid loss of phenolic compounds. A
typical use of olive oil can be the replacement of other fats in dressings and sauces,
an easy application at the industrial level or home preparation.
Olive oil can be also conveniently used for marinating muscle foods, by preparing
a mixture of VOO, herbs and acid liquids such as vinegar, wine or lemon juice. The
raw meat or fish is immersed in abundant amount of this dispersion, which gives
extra flavour. The acidic pH also tends to give a tender product, but the presence of
EVOO has been shown to also give further benefits in terms of health properties.
Monti et al. (2001) used EVOO to marinate meat and analysed the formation of
heterocyclic amines, which are possible human carcinogens formed during meat
cooking. They demonstrated a protecting effect of EVOO phenolic compounds.
EVOO phenolic compounds have been also shown to exert a protective effect
242
N. Caporaso and D. Boskou