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Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant - PubMed

  • ️Fri Jan 01 2021

Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant

Cristina Samaniego-Sánchez et al. Foods. 2021.

Abstract

Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH), and total sterols; as well as the profiles of eight fatty acids and fourteen sterols/stanols. The values of raw and processed foods were compared and studied with multivariate analysis. The antioxidant capacity of AVO lowered after deep frying but augmented in eggplant and water after all treatments. The TPC was steady in AVO and raised in fried eggplant. Thermal treatments added to the initial profiles of the AVO, eggplant and water, nine, eight, and four phenols, respectively. Percentages of the main fatty acids (oleic, palmitic and linoleic), and sterols (β-sitosterol, campesterol, and Δ5-avenasterol), remained unchanged between the raw and treated AVO; and the lipidic fractions from processed eggplant. Cooking leads to the movement of hydrophilic and lipophilic functional compounds between AVO, eggplant and water. Migration of sterols and unsaturated fatty acids from AVO to eggplant during deep frying and W/O boiling improved the functional properties of eggplant by adding the high biological value lipophilic fraction to the naturally occurring polyphenols.

Keywords: Mexican avocado oil; antioxidant activity; boil; fatty acids; fry; phytosterols; polyphenols; stanols; thermal treatment.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study, in the collection, analyses, or interpretation of data, in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1

Chromatograms of the most abundant phenolics identified by UPLC-QTOF-MS.

Figure 2
Figure 2

Cooman′s graph of the Mahalanobis distances for samples′ classification according to the culinary techniques using the hydrophilic compounds.

Figure 3
Figure 3

Cooman′s graph of the Mahalanobis distances for samples′ classification according to the culinary techniques using the lipidic compounds.

Figure 4
Figure 4

Cooman′s graph of the Mahalanobis distances for samples′ classification according to the culinary techniques using the hydrophilic and lipidic compounds.

Figure 5
Figure 5

Cooman′s graph of the Mahalanobis distances for samples′ classification according to the food and the culinary techniques using hydrophilic and lipidic compounds. AoDf: Avocado oil-Deep frying, AoB W/O: Avocado oil-Boil W/O, AoR: Avocado oil-Raw, EDf: Eggplant-Deep frying, EB W/O: Eggplant-Boil W/O, ER: Eggplant-Raw, EB: Eggplant-Boil, WB (W/O): Water-Boil W/O, and WB: Water-Boil.

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