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Open AccessArticle

Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito

Analytical Chemistry, Nutrition and Food Science Department, University of Alicante, P.O. Box 99, E-03080 Alicante, Spain
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Antioxidants 2019, 8(11), 551; https://doi.org/10.3390/antiox8110551
Received: 18 October 2019 / Revised: 5 November 2019 / Accepted: 7 November 2019 / Published: 14 November 2019
(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)
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–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. View Full-Text
Keywords: sofrito; tomato sauce; experimental design; volatile composition; antioxidant activity; total phenolic content sofrito; tomato sauce; experimental design; volatile composition; antioxidant activity; total phenolic content
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MDPI and ACS Style

Beltrán Sanahuja, A.; De Pablo Gallego, S.L.; Maestre Pérez, S.E.; Valdés García, A.; Prats Moya, M.S. Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito. Antioxidants 2019, 8, 551.

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