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 impact of six different techniques, three traditional more innovative (Crock-pot®, Roner® Gastrovac®), effect temperature time. The lipophilic hydrophilic fractions EVOO that underwent processes characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics unravel differences chemical signatures. methods resulted broadly phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, oxidation processes. techniques marginally altered profile EVOO, whereas sauteing method determining most distinctive profile. Conventional (oven, pan-frying, deep-frying) produced products (epoxy- hydroxy-derivatives lipids) markedly induced degradation