Tomato is one of the vegetables most consumed worldwide, mainly in its processed forms, as sauce, canned or juice and it is very rich in bioactive compounds such as vitamin C, carotenoids and polyphenols. The behavior of bioactive compounds during cooking has been extensible studied, however the effect of time the  addition of different ingredients and the complexity of these interaction improving the bioavailability of bioactive compounds is a challenging subject for research. The aim of this study was to evaluate the effect of home cooking process and the presence of the ingredients used in the preparation of Mediterranean <i>sofrito</i> (extra virgin olive oil, onion and garlic) could interact, modify and improve the content of carotenoid and phenolics from tomato. A Full Factorial Design was applied to clarify how the contribution of each ingredient and time modify the phenolic and carotenoid profile and possible synergism between the ingredients.<br/>

Cooking effects on the bioavailability and bioactivity of phenolic and carotenoids of Mediterranean sofrito

253rd National Meeting (2017)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.