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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Stability of the Phenolic and Carotenoid Profile of Gazpachos during Storage
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Stability of the Phenolic and Carotenoid Profile of Gazpachos during Storage

机译：凉菜汤中酚和类胡萝卜素分布的稳定性

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摘要

Gazpacho is a ready-to-use vegetable soup containing tomato, cucumber, pepper, olive oil, and other minor constituents such as onion, garhc, 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-Iutein 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 ci5-isomers.
机译：西班牙凉菜汤是一种即用型蔬菜汤，其中包含番茄，黄瓜，胡椒，橄榄油和其他次要成分，例如洋葱，加仑子，醋，海盐和水。在这项工作中，在4°C下评估了3个月的商品西班牙凉菜汤的各种酚类和类胡萝卜素化合物的变化以及它们的亲水性和亲脂性抗氧化能力（通过ABTS〜+和DPPH自由基测量）。西班牙凉菜汤在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亲脂性抗氧化剂的含量略有降低，但是不能将其视为营养上的缺点。主要降解是槲皮素氧化，因为类黄酮的C环上的羟基功能没有被糖部分所阻断，就像在芦丁和山奈酚3-O-芸香糖苷以及糖基化的咖啡酸和阿魏酸的情况下一样。番茄红素在整个存储过程中均遭受重大损失，因为其结构中存在11个共轭双键，并且应比反式-Iutein和反式-β-胡萝卜素更具活性。顺式番茄红素异构体略有下降。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化增加ci5-异构体的比例来解释。

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