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Abstract：
Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.
摘要：
特级初榨橄榄油（EVOO），水,和水/油混合物（W/O）用于油炸，煮沸和炒地中海蔬菜(土豆，南瓜,番茄和茄子）。抗氧化能力的差异（AC）（2,2-二苯基-1-吡啶酰肼（DPPH），三价铁（FRAP），2,2-嗪双-(3-乙基苯并噻唑啉)-6-磺酸(ABTS))，测定了未使用和使用过的EVOO和水中的总酚含量（TPC）和单个酚（高效液相色谱（HPLC））。用来煮西红柿的水显示出最高的TPC值，而EVOO中最低的是用于煮土豆的W/O。处理后,EVOO独有的酚类浓度有不同程度的下降。茄子时，酚类从蔬菜到油的转移更大，番茄和南瓜都煮熟了。W/O沸腾浓缩了大部分被分析的酚，如绿原酸和EVOO独有的酚类。当使用新鲜的油烹饪蔬菜(生的>油炸>炒>煮沸)时,AC的值降低或保持。沸腾后，水馏分富含6-羟基-2,5,7,8-四甲基-苯并二氢吡喃-2-羧酸（Trolox）当量，虽然在更大程度上增加了EVOO。烹调地中海饮食蔬菜后，EVOO的酚类含量和AC降低。Further,水在沸腾过程后富集，特别是当石油被包括在内时。
