Vallverdú-Queralt Anna, Regueiro Jorge, Rinaldi de Alvarenga José Fernando, Torrado Xavier, Lamuela-Raventos Rosa M
Nutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona , 08007 Barcelona, Spain.
CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III , 28029 Madrid, Spain.
J Agric Food Chem. 2014 Apr 9;62(14):3314-3320. doi: 10.1021/jf500416n. Epub 2014 Mar 27.
Tomato products are a key component of the Mediterranean diet, which is strongly related to a reduced risk of cardiovascular events. The effect of cooking time (15, 30, 45, and 60 min) and the addition of extra virgin olive oil (5 and 10%) on the phenolic content of tomato sauces was monitored using liquid chromatography coupled to tandem mass spectrometry. Concentration of phenolics in the tomato sauces decreased during the cooking process, with the exception of caffeic acid and tyrosol. The main degradation observed was the oxidation of quercetin, since the hydroxy-function at the C-ring of this flavonoid is not blocked by a sugar moiety, unlike rutin. Higher levels of virgin olive oil in tomato sauce seemed to enhance the extraction of phenolic compounds from the tomato, leading to higher phenolic contents in the sauces. Thus, the food matrix containing the phenolic compounds plays a crucial role in determining their accessibility.
番茄制品是地中海饮食的关键组成部分，而地中海饮食与心血管事件风险降低密切相关。使用液相色谱-串联质谱法监测烹饪时间（15、30、45和60分钟）以及添加特级初榨橄榄油（5%和10%）对番茄酱中酚类物质含量的影响。烹饪过程中，番茄酱中的酚类物质浓度下降，但咖啡酸和酪醇除外。观察到的主要降解是槲皮素的氧化，因为与芦丁不同，该类黄酮C环上的羟基功能未被糖部分阻断。番茄酱中较高含量的初榨橄榄油似乎能增强番茄中酚类化合物的提取，从而使酱汁中的酚类含量更高。因此，含有酚类化合物的食物基质在决定其可及性方面起着关键作用。
