New insights into the lipidomic response of CaCo-2 cells to differently cooked and in vitro digested extra-virgin olive oils.

The health benefits of extra virgin olive oil (EVOO) are far proven. However, considering that this oil is consumed also cooked, this work aimed to evaluate the impact of different cooking techniques on human colorectal adenocarcinoma cells (Caco-2) exposed to in vitro digested EVOO. In particular, the effect of different cooking methods, namely sauteing, deep-frying, and Roner®, was assayed and compared to a raw EVOO sample. The Caco-2 cell lysates were analyzed through an untargeted lipidomics approach, and multivariate statistics were used to identify the marker compounds of the differences in cells' lipidomic signatures. Despite representing the cooking at the lowest temperature (but longer time), cells exposed to Roner® cooked EVOO presented the most distinguished lipidomic profile. The markers of differences in Caco-2 could be related to oxidative stress-related compounds such as oxidized glutathione, diketogulonic acid, ceramides, and diglycerides. Taken together, our findings indicate that the differences in EVOO composition determined by cooking could impose significant lipidomic perturbation on the human intestinal cells.

New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study.

In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three traditional and three more innovative (Crock-pot®, Roner® and Gastrovac®), and the effect of temperature and cooking time. The lipophilic and hydrophilic fractions of EVOO that underwent different cooking processes were characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics were used to unravel the differences in chemical signatures. The different cooking methods resulted in broadly different phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, and oxidation processes. The innovative cooking techniques marginally altered the phytochemical profile of EVOO, whereas sauteing was the cooking method determining the most distinctive profile. Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidation products (epoxy- and hydroxy-derivatives of lipids) and markedly induced degradation processes.

Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking.

Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to understand how the preparation of a recipe, varying its ingredients (olive oil, 5-10%; onion, 20-40%; and garlic, 2-4%) and cooking time, could modulate the chemical profile of a tomato sofrito sauce. The presence of unexplored compounds that may have a beneficial effect on health, such as phytoprostanes, hydroxycinnamic acid amides and compounds such as 3,4 dihydroxyphenylglycone was revealed. Moreover, cooking was able to modulate the content of compounds like aminoacids, thiosulfates or phenolics and could be used as a tool to increase these molecules. The untargeted approach on cooking allows to use a recipe as a tool to improve a chemical profile of a dish, which opens the view for new dietary recommendations by cuisine to improve our diet, habits and health.

Domestic Sautéing with EVOO: Change in the Phenolic Profile.

(1) Background: The health benefits of extra-virgin olive oil (EVOO), a key component of the Mediterranean diet, are attributed to its polyphenol profile. EVOO is often consumed cooked, and this process may degrade and transform polyphenols. (2) Methods: In this work, we determined how temperature, time, and the interaction between them affects the EVOO polyphenolic profile during a domestic pan-frying process, simulating the cooking conditions of a home kitchen, without the control of light or oxygen. Applying a 22 full factorial design experiment, "Hojiblanca" EVOO was processed at two temperatures (120 °C and 170 °C) either for a short time or a long time, mimicking a domestic process, and polyphenol content was analyzed by UPLC-ESI-QqQ-MS/MS. (3) Results: Temperature degraded the polyphenols of EVOO during the sauté cooking process, whereas time had an effect on some individual phenols, such as hydroxytyrosol, but not on the total phenol content. The polyphenol content decreased by 40% at 120 °C and 75% at 170 °C compared to raw EVOO. (4) Conclusions: Cooked EVOO still meets the parameters of the EU's health claim.

Using Extra Virgin Olive Oil to Cook Vegetables Enhances Polyphenol and Carotenoid Extractability: A Study Applying the sofrito Technique.

Olive oil is the main source of fat in the Mediterranean diet and the most frequently used ingredient in Mediterranean cuisine. Cooking with olive oil has been attracting attention because it can act as a food excipient, thereby increasing the bioaccessibility and bioavailability of ingested bioactive compounds. The aim of this study was to understand the effect of cooking with olive oil on the bioactive components in other ingredients (tomato, onion, and garlic) of sofrito sauce, a representative model of Mediterranean cuisine. After the cooking process, polyphenols from tomato, onion, and garlic were detected in the olive oil, especially naringenin, ferulic acid, and quercetin, as well as a high content of carotenoid Z-isomers, which are more bioavailable than the E-isomers. Therefore, traditional Mediterranean cuisine could play an important role in the health-improving effects of the Mediterranean diet.

Home cooking and ingredient synergism improve lycopene isomer production in Sofrito.

There has been increasing interest in tomato products rich in lycopene Z-isomers since these carotenoids present greater bioavailability and antioxidant capacity than the all-E lycopene form. Intrinsic food properties as well as processing and the interaction between dietary components can all influence the content, type and bioavailability of carotenoids. The aim of this study was to evaluate whether carotenoid content and isomerization in tomato-based Mediterranean sofrito is affected by the process of home cooking and the presence of other ingredients such as extra virgin olive oil, onion and garlic. We used a full factorial design to clarify the contribution of each ingredient to the carotenoid composition of sofrito and to determine whether this can be improved by the cooking time and ingredient synergism. Cooking time and onion content were associated with a higher production of 5-Z-lycopene, 9-Z-lycopene and 13-Z-lycopene in sofrito. Onion proved to be the most interesting ingredient in the sofrito formulation due to their enhancing effect on lycopene isomerization. The use of onion combined with an adequate processing time may improve the bioavailability of lycopene in tomato products.

El diario reflexivo como actividad formativa-reflexiva en el marco de las Prácticas Externas del grado de Nutrición Humana y Dietética / The reflective learning journal as a formative and reflexive activity in the frame of the Practicum of Nutrition and Dietetics Degree

Introducción. Los diarios escritos se utilizan cada vez más como forma de desarrollar un aprendizaje profesional relevante y de calidad. El objetivo de este trabajo es el desarrollo de un diario reflexivo guiado (DRG) como actividad formativa-reflexiva en la asignatura de Prácticas Externas del grado de Nutrición Humana y Dietética (NHD). Material y métodos. Se ha diseñado un DRG tomando como base las estrategias previas conocidas para la formación práctica-reflexiva en el ámbito universitario, estudios previos sobre niveles de reflexión, el perfil de competencias del titulado en NHD y la experiencia del profesorado en la temática de nutrición práctica y reflexión. El DRG se ha aplicado a los estudiantes en Prácticas Externas de NHD de la Universidad de Barcelona. Resultados. El DRG es un documento estructurado en seis niveles de reflexión, donde en cada uno hay una serie de preguntas a las que el alumno debe ir respondiendo, y cada nivel da un grado de reflexión más elevado. El DRG guía las reflexiones a través de preguntas, pautas y sugerencias programadas para profundizar en el aprendizaje del alumno durante las Prácticas Externas y, al mismo tiempo, dar respuesta a diferentes competencias de la asignatura. Conclusiones. Los DRG son una de las mejores maneras de desarrollar y consolidar el aprendizaje de cara a la futura práctica profesional. Este trabajo puede servir de guía en la ayuda a la reflexión en el Prácticum de ciencias de la salud (AU)

Introduction. Reflexive journals have been used as a way to develop relevant and quality professional learning. The objective of this work is the development of a guided reflexive learning journal (GRLJ) as a formative-reflexive activity in the Practicum of the Human Nutrition and Dietetics Degree (HNDD). Material and methods. The DRG has been designed based on: previous known strategies used in practical-reflexive training in a university environment, previous studies on levels of reflection, competences of the HNDD and, the own experience of professors. The DRG has been applied to students from NHD of the University of Barcelona during their Practicum. Results. The GRLJ is a document structured in six levels of reflection where in each of them there are a series of questions to which the student must respond. Each level gives a higher degree of reflection. The GRLJ guides the reflections through questions, guidelines and suggestions programmed to deepen the student's learning during the Practicum and at the same time to respond to different competences of the subject. Conclusions. GRLJs are one of the best ways to develop and consolidate learning in the face of future professional practice. This work can serve as a guide in assisting reflection in Practicums of health sciences (AU)

The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.

Tomato sauce is the most commonly consumed processed tomato product worldwide, but very little is known about how the manufacturing process may affect the phenolic composition and bioavailability after consumption. In a prospective randomised, cross-over intervention study, we analysed the plasma and urinary levels of tomato phenolic compounds and their metabolites after acute consumption of raw tomatoes and tomato sauce, enriched or not with refined olive oil during production. Respectively, eleven and four phenolic metabolites were found in urine and plasma samples. The plasma concentration and urinary excretion of naringenin glucuronide were both significantly higher after the consumption of tomato sauce than raw tomatoes. The results suggest that the mechanical and thermal treatments during tomato sauce manufacture may help to deliver these potentially bioactive phenolics from the food matrix more effectively than the addition of an oil component, thus increasing their bioavailability.