Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito
Abstract
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...
Paper Details
Title
Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito
Published Date
Nov 14, 2019
Journal
Volume
8
Issue
11
Pages
551 - 551
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