Light gazpachos contain higher phytochemical levels than conventional gazpachos

• Autores: Anna Vallverdú-Queralt, Alexander Medina-Remón, Ramón Estruch Riba, Rosa María Lamuela Raventós
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 19, Nº 4, 2013, págs. 377-385
• Idioma: inglés
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• Resumen

  • Light gazpachos in comparison with conventional alternatives are interesting because of their low percentage of fat and high content of bioactive compounds that are beneficial for human health. An hybrid quadrupole time-of-flight mass spectrometer was used to identify those metabolites that have the greatest impact on the overall metabolic profile in light gazpachos as compared to conventional alternatives. Individual polyphenols were quantified using liquid chromatography-electrospray ionization tandem mass spectrometry. Data obtained revealed that light gazpachos displayed a higher significant phytochemical content than conventionally produced alternatives. The compounds found in significantly higher (p < 0.05) amounts in light versus conventional gazpachos were: caffeoylquinic and dicaffeoylquinic acids, caffeic and caffeic acid hexosides, kaempferol-3-O-rutinoside, ferulic and ferulic acid hexosides, naringenin-7-O-glucoside, naringenin, rutin and quercetin. Light gazpachos may play a crucial role in terms of health benefits (lower fat and higher bioactive compound intake). Higher consumption levels of phenolic compounds, which are greater in light products, along with caloric restriction and physical activity may be helpful in preventing obesity.