Monitoring oxidative stability and phenolic compounds composition of myrtle - enriched extra
virgin olive during heating treatment by flame, oven and microwave using reversed phase dispersive liquid — liquid microextraction (RP - DLLME)- HPLC - DAD - FLD method.
Not exact matches
Using unrefined extra
virgin olive oil contains the greatest concentration of antioxidants because many plant compounds are destroyed
during heating processes.
For the chowder: * 1 - 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24 - 48 hours (change the water several times
during the soaking period) * 1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like) * 1/4 cup extra
virgin olive oil * 1 generous pinch of saffron threads * 1 medium onion, peeled and chopped * 1 cup trimmed, cleaned and chopped leeks * 3 cloves garlic, peeled and slivered * 1 cup Tuscan kale, finely shredded * pinch of fennel pollen * 28 oz.
As regards the fat in the fish fillets, its composition also changed
during the frying process, and became enriched by the acyl groups present in a higher concentration in the frying oil than in the fillet (in other words, oleic if extra
virgin olive oil was used, or linoleic if sunflower oil was used) and in plant sterols.
The molecule is present both in extra
virgin olive oil and table
olives, and can also be produced
during their digestion.»
In the raw analysis, the women in the extra
virgin olive oil group were 62 % less likely to be diagnosed with breast cancer
during the course of the study than were women in the regular low - fat group.