The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods

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dc.catalogadorjwg
dc.contributor.authorBustamante, Andrés
dc.contributor.authorValle, Consuelo
dc.contributor.authorEcheverria Gonzalez Francisca Cecilia
dc.contributor.authorGonzales, Elva
dc.contributor.authorCabrales, Mónica
dc.contributor.authorFarias, Camila
dc.contributor.authorMuñoz, Yasna
dc.contributor.authorReyes, Beatriz
dc.contributor.authorMercado-López, Lorena
dc.contributor.authorValenzuela, Rodrigo
dc.date.accessioned2026-02-06T17:46:04Z
dc.date.available2026-02-06T17:46:04Z
dc.date.issued2026
dc.description.abstractThe growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality. In this context, this study evaluated the effect of extra-virgin olive oil (EVOO) addition and different cooking methods (baking, air-frying, and deep-frying) on the nutritional composition, fatty acid profile, total polyphenol content (TPC), antioxidant capacity (ORAC, FRAP, and DPPH), and sensory acceptability of vegetable patties. Patties were prepared with or without EVOO and cooked using the three methods. Deep-frying markedly increased fat content (45–75%), whereas baking and air-frying effectively limited oil absorption (0–10%). EVOO addition increased monounsaturated fatty acids, particularly oleic acid (37.2 g/100 g DW), and enhanced the transfer of phenolic compounds to the patties. Deep-fried, EVOO-enriched samples showed the highest TPC (3.93–5.22 mg GAE/100 g DW), while raw patties exhibited the highest ORAC values (5.17–6.02 µmol TE/100 g DW). Sensory evaluation indicated that EVOO-enriched patties achieved the highest overall preference when air-fried or baked (77–89%). Overall, enriching EVOO with less oil-intensive cooking methods improved the lipid profile, antioxidant capacity, and sensory quality of vegetable patties. These findings should be interpreted within the context of a single frying cycle representative of domestic cooking practices and a sensory evaluation conducted with an untrained panel mainly composed of young adults.
dc.format.extent19 páginas
dc.fuente.origenORCID
dc.identifier.doi10.3390/foods15020366
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/107982
dc.information.autorucDepartamento de Ciencias de la Salud; Echeverria Gonzalez Francisca Cecilia; 0000-0002-9661-0377; 1232657
dc.language.isoen
dc.nota.accesocontenido completo
dc.rightsacceso abierto
dc.subjectPlant-based foods
dc.subjectFatty acid composition
dc.subjectMonounsaturated fatty acids
dc.subjectPolyphenols
dc.subjectFrying
dc.subject.ddc600
dc.titleThe Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods
dc.typeartículo
sipa.codpersvinculados1232657
sipa.trazabilidadORCID;2026-01-26
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