Home Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces

dc.contributorUniv Barcelona
dc.contributorInst Salud Carlos III
dc.contributorUniv Vigo
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorVallverdu-Queralt, Anna
dc.creatorRegueiro, Jorge
dc.creatorRinaldi de Alvarenga, Jose Fernando
dc.creatorTorrado, Xavier
dc.creatorLamuela-Raventos, Rosa M.
dc.date2014-12-03T13:11:41Z
dc.date2014-12-03T13:11:41Z
dc.date2014-04-09
dc.date.accessioned2023-09-09T10:15:24Z
dc.date.available2023-09-09T10:15:24Z
dc.identifierhttp://dx.doi.org/10.1021/jf500416n
dc.identifierJournal Of Agricultural And Food Chemistry. Washington: Amer Chemical Soc, v. 62, n. 14, p. 3314-3320, 2014.
dc.identifier0021-8561
dc.identifierhttp://hdl.handle.net/11449/113423
dc.identifier10.1021/jf500416n
dc.identifierWOS:000334572500037
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8763022
dc.descriptionTomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive oil (5 and 10%) on the phenolic content of tomato sauces was monitored using liquid chromatography coupled to tandem mass spectrometry. Concentration of phenolics in the tomato sauces decreased during the cooking process, with the exception of caffeic acid and tyrosol. The main degradation observed was the oxidation of quercetin, since the hydroxy-function at the C-ring of this flavonoid is not blocked by a sugar moiety, unlike rutin. Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces. Thus, the food matrix containing the phenolic compounds plays a crucial role in determining their accessibility.
dc.descriptionCICYT, from the Spanish Ministry of Science and Innovation (MICINN)
dc.descriptionUniv Barcelona, XaRTA, INSA Pharm Sch, Nutr & Food Sci Dept, E-08007 Barcelona, Spain
dc.descriptionInst Salud Carlos III, CIBER Fisiopatol Obesidad & Nutr CIBERobn, Madrid 28029, Spain
dc.descriptionUniv Vigo, Analyt & Food Chem Dept, Fac Food Sci & Technol, Nutr & Bromatol Grp, Orense 32004, Spain
dc.descriptionSo Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food Sci & Nutr, BR-14801902 Sao Paulo, Brazil
dc.descriptionSo Paulo State Univ UNESP, Sch Pharmaceut Sci, Dept Food Sci & Nutr, BR-14801902 Sao Paulo, Brazil
dc.descriptionCICYT, from the Spanish Ministry of Science and Innovation (MICINN)AGL2010-22319-C03
dc.format3314-3320
dc.languageeng
dc.publisherAmer Chemical Soc
dc.relationJournal of Agricultural and Food Chemistry
dc.relation3.412
dc.relation1,269
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectthermal treatments
dc.subjectcooking effects
dc.subjectpolyphenols
dc.subjectfood matrix
dc.subjecttomato sauces
dc.subjectextra virgin olive oil
dc.subjectHPLC-MS/MS
dc.titleHome Cooking and Phenolics: Effect of Thermal Treatment and Addition of Extra Virgin Olive Oil on the Phenolic Profile of Tomato Sauces
dc.typeArtigo


Este ítem pertenece a la siguiente institución