5.6 Extra virgin olive oil for tomato sauces echanical treatrnent and the adclition of a fat matrix to tomato preparations ( auces, sofritos, among others) enhance tomato phenolic compound a.nd carotenoid bioavailabiliry thus increasing their healthy properties. Tomato sauces with 10% EVOO have a higher and more bioavailable po[yphenol and carotenoid content than those prepared with 5% EVOO. The addition of EVOO when preparing tomato sauce augments the tomato anti-inflammatory properties, becau e when cooking vegetables with EVOO a transfer of the vegetable bioactive compounds to the EVOO occurs, increasing their absorption and bioactivity igure 5.4). As a result, the deeply rooted concept in society that it is not worth cooking with EVOO becau e it loses its properties makes no ense. Po[yphenols are only partially lost when protecting the oil from oxidation in the cooking process. Moreover, as previously stated, the antioxidant properties of vegetables are increased when cooked with EVOO. • ■ • • ■■ Bioavailability of + pheno/ic compounds and carotenoids Bioavailability of + + pheno/ic compounds and carotenoids Addition of EVOO to the preparation increases the tomato's own anti-inflammatory properties. Figure 5.4. Addition of EVOO to the tomato for preparing tomato sauce. EVOO: extra virgin olive oil.
RkJQdWJsaXNoZXIy Njg1MjYx