Extra virgin olive oil: From composition to “molecular gastronomy”

Raffaele Sacchi*, Antonello Paduano, Maria Savarese, Paola Vitaglione, Vincenzo Fogliano

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademicpeer-review

17 Citations (Scopus)

Abstract

The aim of this chapter is to provide a brief overview of the recent results of studies on extra virgin olive oil (EVOO) and its interactions with other food ingredients during cooking, to highlight basic molecular aspects of the ‘magic’ of EVOO and its role in Mediterranean gastronomy. The use of raw EVOO added to foods after cooking (or as a salad oil) is the best way to express the original flavour and to maximize the intake of natural antioxidants and compounds related to positive effects on human health (hypotensive, antiinflammatory, and anti-cancerogenic, among others). EVOO, however, also exhibits its protective properties during/after cooking. Different chemical interactions between biophenolic compounds and other food ingredients (water, milk proteins, carotenoids of tomato, omega-3 polyunsaturated fatty acids in canned-in-oil fish and meat or fish proteins) occur. Even during cooking, EVOO exhibits strong antioxidant properties and influences the overall flavour of cooked foods. The physical (partitioning, emulsion) and chemical (hydrolysis, covalent binding, antioxidant properties) phenomena occurring during cooking of EVOO are discussed with emphasis on the changes in the sensory (bitterness and fruity flavour) and nutritional qualities of some traditional Mediterranean foods. In particular, tomato–oil interactions during cooking, fish canning in EVOO, meat marinated in EVOO before cooking and roasting and frying in EVOO are examined. The interactions between EVOO antioxidants and flavours with milk proteins are also briefly discussed.

Original languageEnglish
Title of host publicationAdvances in Nutrition and Cancer
EditorsVincenzo Zappia, Salvatore Panico, Gian Luigi Russo, Alfredo Budillon, Fulvio Della Ragione
PublisherSpringer
Pages325-338
Number of pages14
Volume159
ISBN (Electronic)9783642380075
ISBN (Print)9783642380068
DOIs
Publication statusPublished - 2014
Externally publishedYes
EventThird international conference on Advances in Nutrition and Cancer - Naples, Italy
Duration: 1 May 201231 May 2012

Publication series

NameCancer Treatment and Research
ISSN (Print)0927-3042

Conference

ConferenceThird international conference on Advances in Nutrition and Cancer
CountryItaly
CityNaples
Period1/05/1231/05/12

Keywords

  • Extra virgin olive oil
  • Mediterranean diet
  • Molecular gastronomy

Fingerprint Dive into the research topics of 'Extra virgin olive oil: From composition to “molecular gastronomy”'. Together they form a unique fingerprint.

Cite this