Gazpacho is a traditional cold Mediterranean soup consisting of 5 vegetables (tomato, cucumber, green pepper, onion, and garlic) and olive oil. Antioxidant activities of commercial gazpachos, processed by different technologies (traditional pasteurized [TP], slight pasteurized [SP], and frozen [F]), were assessed. Both lipophilic and hydrophilic DPPH* radical scavenging capacities (L‐RSC and H‐RSC, respectively) were determined in terms of EC 50 and antiradical efficiency (AE). AE parameter takes into account not only antioxidant concentration but also antioxidant kinetic. L‐RSC values were approximately 3‐fold lower than the H‐RSC values in all the gazpacho soups. Lycopene and total carotenoid concentration showed statistically significant correlation against L‐RSC as follows: for lycopene, EC 50 (r 2 = 0.4549, P = 0.0001) and AE (r 2 = 0.5982, P < 0.0001); for total carotenoid, EC 50 (r 2 = 0.4381, P = 0.0002) and AE (r 2 = 0.5881, P < 0.0001). In the case of H‐RSC, a correlation was found between EC 50 values and total phenol content (r 2 = 0.1570, P = 0.0452) and vitamin C (r 2 = 0.1751, P = 0.0299). Also, a correlation was found between vitamin C and AE values (r 2 = 0.3485, P = 0.0012), suggesting a predominant role of vitamin C among others constituents in the kinetic of H‐RSC. One serving (200 mL) of TP, SP, or F gazpacho soup corresponds to an intake of 16.4 ± 2.6 mg, 16.3 ± 2.1 mg, or 10.6 0.8 mg of vitamin C equivalents of H‐RSC, respectively; and to an intake of 7.0 ± 1.0 mg, 6.9 ± 1.0 mg, or 5.3 ± 0.1 mg of lycopene equivalents of L‐RSC, respectively.
No takes yet. Share an insight, caveat, or question.
Pinilla et al. (2005) studied this question.