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 (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.
Highlights
Tomato sofrito consists of a sauce made with tomatoes, onions, and garlic simmered with olive oil.other components can be added as vegetables, spices and herbs
The cooking process reduced the final moisture content since the raw ingredients corresponding to sofrito 1 (S1) presented a dry matter of 17.3 ± 0.2% whereas, in CS1, the value decreased to 27.4 ± 0.2% [7]
The addition of one or other type of herbs has an important effect on the final antioxidant capacity and in the volatile profile event, these ingredients are used in very low proportion in the recipe
Summary
Tomato sofrito consists of a sauce made with tomatoes, onions, and garlic simmered with olive oil.other components can be added as vegetables, spices and herbs. The inner contents of the cells become more accessible such as, for example, polyphenols and other flavouring molecules such as organic acids, sugars and volatile compounds [3] This effect is negative from a nutritional point of view on those thermosensitive antioxidants like vitamin C but at the same time, the extractability of bounded polyphenols and flavonoids is improved as they become more available [4,5,6]. In this sense, a recent study concluded that the use of onions among the ingredients of Antioxidants 2019, 8, 551; doi:10.3390/antiox8110551 www.mdpi.com/journal/antioxidants
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