Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
Highlights
Different culinary practices are involved in heating food with vegetable oils
Excluding studies performed on cereals, the heat treatment for which is carried out without the use of a fat matrix, papers available in the scientific literature dealing with phenolic compounds (PC) bioavailability mainly refers to the preparation of the tomato sauces and sofrito prepared with tomatoes, onion and VOO or EVOO, classic condiments for the preparation of typical dishes of the Mediterranean diet
The analysis of the literature of total PC (TPC) fate during oil cooking appears at times conflicting
Summary
Among the different techniques mentioned below (Section 4), the most widespread is deep-frying, where food is entirely submerged in hot oil, inducing a process that rapidly modifies the nutritional and organoleptic properties of oil and food, normally improving those of the latter and worsening those of the former. This cooking technique has been widely used since Ancient Egypt, and oral tradition suggests that the practice is as old as the invention of pots, more than six thousand years ago [1]. This review tries to reanalyse the reports on the fate and on the bioavailability of PC in cooking oils and cooked vegetables, considering the different culinary approaches and the types of oil and foods and focusing on experimental findings obtained by both using oil alone or in combination with vegetables
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