Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, 08028 Barcelona, Spain.
J Agric Food Chem. 2012 Feb 29;60(8):1981-8. doi: 10.1021/jf204142j. Epub 2012 Feb 15.
Gazpacho is a ready-to-use vegetable soup containing tomato, cucumber, pepper, olive oil, and other minor constituents such as onion, garlic, wine vinegar, sea salt, and water. In this work, changes in individual phenolic and carotenoid compounds of commercial gazpachos, as well as in their hydrophilic and lipophilic antioxidant capacities (measured through ABTS+ and DPPH radicals), were assessed for 3 months at 4 °C. The storage of gazpachos at 4 °C for 3 months results in a slight decrease in their polyphenol and carotenoid content and also in the hydrophilic and lipophilic antioxidant capacities, but the levels achieved could not be construed as a nutritional drawback. The main degradation was quercetin oxidation because the hydroxy function at the C-ring of the flavonoid is not blocked by a sugar moiety as it is in the case of rutin and kaempferol-3-O-rutinoside and glycosylated caffeic and ferulic acids. Lycopene underwent significant losses throughout storage as 11 conjugated double bonds are present in its structure and should be more reactive than trans-lutein and trans-β-carotene. cis-Lycopene isomers slightly decreased. However, 5-cis-lycopene underwent a slight increase. This phenomenon could be explained by cis-isomerization increasing the proportion of cis-isomers.
西班牙冷汤是一种即用型蔬菜汤，由番茄、黄瓜、胡椒、橄榄油和其他少量成分如洋葱、大蒜、葡萄酒醋、海盐和水组成。在这项工作中，评估了商业西班牙冷汤中各个酚类和类胡萝卜素化合物以及它们的亲水性和疏水性抗氧化能力（通过 ABTS+ 和 DPPH 自由基测量）在 4°C 下储存 3 个月的变化。将 gazpachos 在 4°C 下储存 3 个月会导致其多酚和类胡萝卜素含量以及亲水性和疏水性抗氧化能力略有下降，但达到的水平不能被视为营养缺陷。主要降解是槲皮素氧化，因为黄酮类化合物 C 环上的羟基功能没有被糖部分封锁，就像芦丁和山奈酚-3-O-芸香糖苷以及糖基化咖啡酸和阿魏酸一样。番茄红素在整个储存过程中发生了显著的损失，因为其结构中有 11 个共轭双键，应该比反式叶黄素和反式-β-胡萝卜素更具反应性。顺式番茄红素异构体略有减少。然而，5-顺式番茄红素略有增加。这种现象可以通过顺式异构体的增加来解释。
