Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito
| Autor: | Salvador E. Maestre Pérez, Ana Beltrán Sanahuja, Saray López De Pablo Gallego, Arantzazu Valdés García, María Soledad Prats Moya |
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| Přispěvatelé: | Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología, Análisis de Alimentos, Química Culinaria y Nutrición (AAQCN) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Antioxidant experimental design Cooking process Physiology DPPH medicine.medical_treatment Clinical Biochemistry Flavour Sofrito antioxidant activity Biochemistry Article 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Antioxidant activity medicine Food science tomato sauce Molecular Biology Total phenolic content Volatile composition 030109 nutrition & dietetics ABTS Chemistry volatile composition Recipe sofrito 04 agricultural and veterinary sciences Cell Biology 040401 food science Experimental design Tomato sauce Nutrición y Bromatología Antioxidant capacity Total volatile total phenolic content |
| Zdroj: | Antioxidants Volume 8 Issue 11 RUA. Repositorio Institucional de la Universidad de Alicante Universidad de Alicante (UA) |
| ISSN: | 2076-3921 |
| DOI: | 10.3390/antiox8110551 |
| Popis: | In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC&ndash MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation. |
| Databáze: | OpenAIRE |
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