Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil

LWT

Volumn 40, Issue 6, 2007, Pages 1008-1017

  Kalogeropoulos, Nick ^a   Mylona, Anastasia ^a   Chiou, Antonia ^a   Ioannou, Maria S ^a   Andrikopoulos, Nikolaos K ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

Author keywords

Eggplant; Green pepper; Polyphenols; Potato; Shallow frying (pan frying); Terpenic acids; Virgin olive oil; Zucchini; Tocopherol

Indexed keywords

FOOD PRESERVATION; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS;

EGGPLANTS; GREEN PEPPERS; POLYPHENOLS; POTATO; SHALLOW FRYING (PAN FRYING); TERPENIC ACIDS; VIRGIN OLIVE OIL (VOO); ZUCCHINI; Α-TOCOPHEROL;

VEGETABLE OILS;

CAPSICUM; CUCURBITA PEPO VAR. MELOPEPO; SOLANUM MELONGENA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 33847376980     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.07.003     Document Type: Article

References (40)

1. Ames B.N., Shigenaga M.K., and Hagen T.M. Oxidants, antioxidants and the degenerative diseases of aging. Proceedings of the National Academy of Sciences 90 (1990) 7915-7922
2. Andrikopoulos N.K., Hassapidou M.N., and Manoukas A.G. The tocopherol content of Greek olive oils. Journal of the Science of Food and Agriculture 46 (1989) 503-509
3. Andrikopoulos N.K., Antonopoulou S., and Kaliora A.C. Oleuropein inhibits LDL oxidation induced by cooking oil frying by products and platelet aggregation induced by platelet-activating factor. Lebensmittel Wissenschaft und Technologie 35 (2002) 479-484
4. Andrikopoulos N.K., Dedoussis G.V.Z., Falirea A., Kalogeropoulos N., and Hatzinikola H.S. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Nutrition 53 (2002) 351-363
5. Andrikopoulos N.K., Kaliora A.C., Assimopoulou A.N., and Papageorgiou V.P. Inhibitory activity of minor polyphenolic and non-polyphenolic constituents of olive oil against the in-vitro LDL oxidation. Journal of Medicinal Food 5 (2002) 1-7
6. Andrikopoulos N.K., Kalogeropoulos N., Falirea A., and Barbagianni M.N. Performance of virgin olive oil and vegetable shortening during domestic deep-frying and pan-frying of potatoes. International Journal of Food Science and Technology 37 (2002) 177-190
7. Barrera-Arelano D., Ruiz-Mendez V., Velasco J., Márquez-Ruiz G., and Dobarganes C. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content. Journal of the Science of Food and Agriculture 82 (2002) 1696-1702
8. Bognár A. Comparative study of frying to other cooking techniques influence on the nutritive value. Grasas y Aceites 49 (1998) 250-260
9. Boskou, D., & Visioli, F. (2003). Biophenols in table olives. In M. P. Vaquero, T. Garcia-Arias, & A. Garbajal (Eds.), Bioavailability of micronutrients and minor dietary compounds. Metabolic and technical aspects. Research Signpost.
10. Brenes M., Garcia A., Dobarganes M.C., Velasco J., and Romero C. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. Journal of Agricultural and Food Chemistry 50 (2002) 5962-5967
11. Chow Ching K. Vitamin E and blood. World Reviews of Nutrition and Dietetics 45 (1985) 133-166
12. Dedoussis G.V.Z., Kaliora A.C., Psarras S., Chiou A., Mylona A., Papadopoulos N.G., et al. Antiatherogenic effect of Pistacia lentiscus via GSH restoration and downregulation of CD36 mRNA expression. Atherosclerosis 174 (2004) 293-303
13. Esterbauer H., Dieber-Rotheneder M., Striegl G., and Waeg G. Role of vitamin E in preventing the oxidation of low-density lipoprotein. American Journal of Clinical Nutrition 53 (1991) 314S-321S
14. Fillion L., and Henry C.J.K. Nutrient losses and gains during frying: A review. International Journal of Food Science and Nutrition 49 (1998) 157-168
15. Friedman M. Chemistry, biochemistry and dietary role of potato polyphenols. A review. Journal of Agricultural and Food Chemistry 45 (1997) 1523-1540
16. Gertz C. Deep fat frying. A never-ending story?. European Journal of Lipid Science and Technology 102 (2000) 505-506
17. Goburdhun D., and Jhurree B. Effect of deep fat fry on fat oxidation in soybean oil. International Journal of Food Science and Nutrition 46 (1995) 363-371
18. Gómez-Alonso S., Fregapane G., Salvador M.D., and Gordon M.H. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. Journal of Agricultural and Food Chemistry 51 (2003) 667-672
19. Gordon M.H., and Kourimská L. Effect of antioxidants on losses of tocopherols during deep-fat frying. Food Chemistry 52 (1995) 175-177
20. Kalogeropoulos N., Chiou A., Mylona A., Ioannou M.S., and Andrikopoulos N.K. Recovery and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after pan-frying of Mediterranean finfish in virgin olive oil. Food Chemistry 100 (2007) 509-517
21. Keys A. Mediterranean diet and public health: Personal reflections. American Journal of Clinical Nutrition 61 (1995) 1321S-1323S
22. Kiritsakis A., and Markakis P. Olive oil: A review. Advances in Food Research 31 (1987) 453-482
23. Liu J. Pharmacology of oleanolic acid and ursolic acid. Ethnopharmacology 49 (1995) 57-68
24. Mahann L.K., and Escott-Stump S. Krause's food nutrition and diet therapy. 11th ed. (2004), WB Saunders Co, Elsevier (USA)
25. Owen R.W., Mier W., Giacosa A., Hull W.E., Spiegelhalder B., and Bartsch H. Phenolic compounds and squalene in olive oils: The concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food and Chemical Toxicology 38 (2000) 647-659
26. Percival, M. (1996). Antioxidants. Clinical Nutrition Insights, Advanced Nutrition Publications, Inc., NUT031, 1/96 (pp. 1-4). http://acudoc.com/Antioxidants.PDF.
27. Pérez-Camino M.C., and Cert A. Quantitative determination of hydroxy pentacyclic triterpene acids in vegetable oils. Journal of Agricultural and Food Chemistry 47 (1999) 1558-1562
28. Psomiadou E., Tsimidou M., and Boskou D. α-Tocopherol content of Greek virgin olive oils. Journal of Agricultural and Food Chemistry 48 (2000) 1770-1775
29. Rose J.A., and Kasum C.M. Dietary flavonoids: Bioavailability, metabolic effects and safety. Annual Reviews of Nutrition 22 (2002) 19-34
30. Simopoulos A.P. The Mediterranean diets: what is so special about the diet of Greece? The scientific evidence. Journal of Nutrition 131 (2001) 3065S-3073S
31. Soleas G., Diamandis E., Karumanchiri A., and Goldberg D. A multiresidue derivatization gas chromatographic assay for fifteen phenolic constituents with mass selective detection. Analytical Chemistry 69 (1997) 4405-4409
32. Soler-Rivas C., Espin J.C., and Wichers H.J. Oleuropein and related compounds. Journal of the Science of Food and Agriculture 80 (2000) 1013-1023
33. Tapiero H., Tew K.D., Nguyen B.G., and Mathe G. Polyphenols: do they play a role in the prevention of human pathologies?. Biomedicine and Pharmacotherapy 56 (2002) 200-207
34. Trichopoulou A., Costacou T., Bamia C., and Trichopoulos D. Adherence to a Mediterranean diet and survival in a Greek population. New England Journal of Medicine 348 (2003) 2599-2608
35. Trichopoulou A., and Lagiou P. Healthy traditional Mediterranean diet: an expression of culture, history and lifestyle. Nutrition Reviews 55 (1997) 383-389
36. Vasilopoulou E., Georga K., Joergensen M.B., Naska A., and Trichopoulou A. The antioxidant properties of Greek foods and the flavonoid content of the Mediterranean menu. Current Medicinal Chemistry-Immunology, Endocrine & Metabolic Agents 5 (2005) 33-45
37. Whitaker B.D., and Stommel J.R. Distribution of hydroxycinnamic acid conjugates in fruit of commercial eggplant (Solanum melongena L.) cultivars. Journal of Agricultural and Food Chemistry 51 (2003) 3448-3454
38. Willett W.C. Diet and health: What we should eat?. Science 264 (1994) 532-753
39. Xu H., Zeng F., Wan M., and Sim K. Anti-HIV Triterpene Acids from Geum japonicum. Journal of Natural Products 59 (1996) 643-645
40. Young I.S., and Woodside J.V. Antioxidants in health and disease. Journal of Clinical Patholology 54 (2001) 176-186