Figure 11.

Incorporation of EVOO TPC in vegetables following cooking. Figure 11 Folin–Ciocalteu absolute quantification of TPC (mg GAE/g) in vegetables (120 g 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 g 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].