Mediterranean sofrito home-cooking technique enhances polyphenol content in tomato sauce

被引：16

作者：

Rinaldi de Alvarenga, Jose Fernando ^{[1
]}

Quifer-Rada, Paola ^{[1
,2
]}

Westrin, Victoria ^{[3
]}

Hurtado-Barroso, Sara ^{[1
,2
]}

Torrado-Prat, Xavier ^{[1
]}

Lamuela-Raventos, Rosa M. ^{[1
,2
]}

机构：

[1] Univ Barcelona, Sch Pharm & Food Sci, Dept Nutr, INSA UB,XaRTA, Barcelona, Spain

[2] Inst Salud Carlos III, CIBER Physiopathol Obes & Nutr CIBEROBN, Madrid, Spain

[3] Univ Gothenburg, Sahlgrenska Acad, Internal Med & Clin Nutr Dept, Gothenburg, Sweden

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2019年 / 99卷 / 14期

关键词：

phenolic compounds; matrix effect; extra virgin olive oil; onion; cooking; VIRGIN OLIVE OIL; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; PHENOLICS; CAROTENOIDS; PROFILE;

D O I：

10.1002/jsfa.9934

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato-based sofrito sauce. RESULTS A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. (c) 2019 Society of Chemical Industry

引用

页码：6535 / 6545

页数：11

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