Figure 4.

Fate of EVOO TPC following different heating processes in presence of different vegetables. Folin–Ciocalteu absolute quantification of TPC (mg GAE/g of oil) in oil following cooking of vegetables (120 g of potato, pumpkin, tomato or eggplant) for 10 min by deep frying at 180 °C in 600 mL of oil, by sautéing at 80–100 °C with 60 mL or by boiling at 100 °C in 540 mL of water and 60 mL of oil. Mean concentrations were extrapolated from Ramirez-Anaya et al. [79].