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

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

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...

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Bibliographic Details
Main Authors: Cristina Samaniego-Sánchez, Sandra Teresita Martín-del-Campo, Ma. Claudia Castañeda-Saucedo, Rosa María Blanca-Herrera, José Javier Quesada-Granados, Jessica del Pilar Ramírez-Anaya
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
Mexican avocado oil
phytosterols
stanols
polyphenols
fatty acids
antioxidant activity
Online Access:https://www.mdpi.com/2304-8158/10/8/1790

Internet

https://www.mdpi.com/2304-8158/10/8/1790

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