Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito

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 sal...

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Detalles Bibliográficos
Autores principales: Beltrán Sanahuja, Ana, De Pablo Gallego, Saray López, Maestre Pérez, Salvador E., Valdés García, Arantzazu, Prats Moya, María Soledad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912581/
https://www.ncbi.nlm.nih.gov/pubmed/31739458
http://dx.doi.org/10.3390/antiox8110551

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6912581/
https://www.ncbi.nlm.nih.gov/pubmed/31739458
http://dx.doi.org/10.3390/antiox8110551

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