Hydrophilic and lipophilic antioxidant capacities of commercial mediterranean vegetable soups (gazpachos)

Auteur(s) :
Pinilla MJ.
Date :
Juil, 2021
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Sommaire de l'article

Authors: Pinilla, MJ; Plaza, L; Sanchez-Moreno, C; De Ancos, B; Cano, MP
Title:
Source: JOURNAL OF FOOD SCIENCE, 70 (1): S60-S65 JAN-FEB 2005
Keywords: Mediterranean vegetable soup; free radical scavenging capacity; vitamin C; carotenoids; phenols
KeyWords Plus: TOMATO PRODUCTS; LYCOPERSICON-ESCULENTUM; CAROTENOID CONTENT; PHENOLIC-COMPOUNDS; HIGH-PRESSURE; LYCOPENE; FOODS; FRUITS; DIET; LIPOPROTEIN
Abstract:
Gazpacho is a traditional cold Mediterranean soup consisting of 5 vegetables (tomato, cucumber, green pepper, onion, and garlic) and olive oil. Antioxidant activities of commercial gazpachos, processed by different technologies (traditional pasteurized [TP], slight pasteurized [SP], and frozen [F]), were assessed. Both lipophilic and hydrophilic DPPH. radical scavenging capacities (L-RSC and H-RSC, respectively) were determined in terms of EC50 and antiradical efficiency (AE). AE parameter takes into account not only antioxidant concentration but also antioxidant kinetic. L-RSC values were approximately 3-fold lower than the H-RSC values in all the gazpacho soups. Lycopene and total carotenoid concentration showed statistically significant correlation against L-RSC as follows: for lycopene, EC50 (r(2) = 0.4549, P = 0.0001) and AE (r(2) = 0.5982, P < 0.0001); for total carotenoid, EC50 (r(2) = 0.4381, P = 0.0002) and AE (r(2) = 0.5881, P < 0.0001). In the case of H-RSC, a correlation was found between EC50 values and total phenol content (r(2) = 0.1570, P = 0.0452) and vitamin C (r(2) = 0.1751, P = 0.0299). Also, a correlation was found between vitamin C and AE values (r(2) = 0.3485, P = 0.0012), suggesting a predominant role of vitamin C among others constituents in the kinetic of H-RSC. One serving (200 mL) of TP, SP, or F gazpacho soup corresponds to an intake of 16.4 +/- 2.6 mg, 16.3 +/- 2.1 mg, or 10.6 +/- 0.8 mg of vitamin C equivalents of H-RSC, respectively; and to an intake of 7.0 +/- 1.0 mg, 6.9 +/- 1.0 mg, or 5.3 +/- 0.1 mg of lycopene equivalents of L-RSC, respectively.
Reprints: CANO MP,CSIC,INST FRIO DEPT PLANT FOODS SCI & TECHNOL;C JOSE ANTONIO NOVAIS 10,CIUDAD UNIV;E-28040 MADRID, SPAIN.
peano@if.csic.es
Research
Institutions: CSIC, Inst Frio, Dept Plant Foods Sci & Technol, E-28040 Madrid, Spain.
Discipline: FOOD SCIENCE/NUTRITION

Source : Pubmed
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