Evaluation of phenolic compounds, antioxidant activity and pigment content in emerging and traditional plant-based oils in Mediterranean gastronomy

Abstract

EVOO is an indispensable ingredient in Mediterranean gastronomy that is known for its numerous benefits, such as reductions in cardiovascular risk and its anti-inflammatory effects due to the presence of bioactive compounds and their antioxidant activities. However, recently, other emerging vegetable oils are increasing their culinary presence because of their potential health benefits or interesting attributes for food preparation. The aim of this study was to determine and compare physicochemical parameters, such as the contents of phenolic compounds (TPC), antioxidant capacities, pigments, viscosity and surface tension, of the traditional and emerging plant-based oils used in Mediterranean gastronomy and evaluate the effects of short pan-frying on these parameters. EVOO, olive pomace oil (OPO), sunflower oil (SO), organic flaxseed oil (FO), avocado oil (AO) and extra virgin coconut oil (EVCO) were studied.The results indicated that the TPC content ranged from 8.92 to 142.27 mg/kg. The highest antioxidant capacities were found in OPO and SO. AO had the highest pigment content.Frying the oils resulted in greater losses in the TPC contents in EVOO (27.4%) and AO (21.5%), 59.3% of the antioxidant capacity of AO and between 12% and 40% of the pigments in the different oils studied.Conclusion: EVOO and AO are highlighted for their TPC value, FO and AO for their pigment content and OPO and SO for their antioxidant capacities. In contrast, EVCO had low contents of all the compounds studied. Pigments and physical parameters of these vegetable oils were just lightly affected by short pan-frying, however, the nutritional value provided by its antioxidant capacity and its phenolic compounds was reduced, especially for AO and EVOO.