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. 2022 Jan 20;27(3):661. doi: 10.3390/molecules27030661

Figure 7.

Figure 7

Incorporation of EVOO individual phenols in vegetables following cooking. Folin–Ciocalteu absolute quantification of oleuropein (17 in Figure 1), Ty (7), Hy (8), pinoresinol (22), p-hydroxybenzoic (1) and p-coumaric (11) acids (µg/g) in vegetables (120 gr of potato, tomato, eggplant or pumpkin) before and after cooking for 10 min in 600 g of EVOO at 180 °C by deep-frying or with 60 g of EVOO at 80–100 °C by sautéing, or in 60 g oil plus 540 gr of water by water/oil (W/O) mixture boiling at 100 °C or in 600 g of water at 100 °C. Mean concentrations were extrapolated from Ramirez-Anaya et al. [79].