Skip to main content
. 2022 Jan 20;27(3):661. doi: 10.3390/molecules27030661

Figure 5.

Figure 5

Effects of different heating processes on EVOO phenolic compounds of in presence of different vegetables. HPLC absolute quantification of pinoresinol (22 in Figure 1), oleuropein (17), o-vanillin (6), apigenin (14), Ty 7), Hy (8) and o-coumaric (10), syringic (5) and caffeic (12) acids (µg/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].