Impact of Cooking with Extra Virgin Olive Oil on Bioactive Compounds
The Mediterranean Diet and Its Benefits
Olive oil serves as the primary fat source in the Mediterranean diet, which is rich in vegetables, legumes, and fruits. This dietary pattern is known for its high phytochemical content, contributing to cardiovascular and metabolic health.
Understanding Sofrito in Mediterranean Cooking
A traditional cooking method in Mediterranean cuisine is “sofrito,” which involves lightly sautéing onions and garlic in extra virgin olive oil. There is also a variation known as tomato sofrito, which includes tomatoes along with onions and garlic.
Research Focus: Enhancing Bioactive Compounds
A recent study published in the journal *Molecules* explored whether cooking with extra virgin olive oil increases the bioactive compounds in tomatoes, onions, and garlic. The research was conducted at the University of Barcelona’s Food and Nutrition Torribera Campus, where researchers prepared a sofrito sauce using “pera” tomatoes sourced from Spain.
Methodology of the Study
Before cooking, the bioactive compounds in the ingredients were analyzed. After the cooking process, the sauce underwent evaluation for any reduction in water content. Subsequently, the water, oil, and insoluble components were extracted, weighed, and analyzed for polyphenol content.
Key Findings from the Research
The study revealed that the cooking process facilitated the transfer of bioactive compounds from the vegetables into the olive oil. This transfer enhances the absorption of these beneficial compounds during consumption. Additionally, the researchers identified that cooking led to the formation of isomer molecules from two specific bioactive compounds: carotenoids and polyphenols. This process not only increased the total amount of bioactive compounds but also contributed anti-inflammatory properties to the dish.
Conclusion: Health Benefits of Extra Virgin Olive Oil
Cooking with extra virgin olive oil not only preserves the health benefits inherent in vegetables but also enhances the overall bioactive compound content. For those looking to maximize the health benefits of their meals, using extra virgin olive oil for sautéing vegetables is a recommended approach.
References
1. José Fernando Rinaldi de Alvarenga, et al. “Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique”. Molecules. 13 June 2019. 1-17. Online.
2. Cooking vegetables: healthier with extra virgin olive oil. 2019, https://www.eurekalert.org/pub_releases/2019-06/uob-cvh061319.php, accessed 13 June 2019.