Vitamin C and organic acid contents in Spanish "gazpacho" soup related to the vegetables used for its elaboration process

CYTA - Journal of Food

Volumn 9, Issue 1, 2011, Pages 71-76

  Verde Mendez C M ^a   Rodriguez Rodriguez E M ^a   Diaz Romero C ^a   Sanchez Mata M C ^b   Matallana Gonzalez M C ^b   Torija Isasa, M E ^b  

^a UNIVERSIDAD DE LA LAGUNA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

"Gazpacho"; Cucumber; Garlic; Onion; Organic acids; Pepper; Tomato; Vitamin C

Indexed keywords

''GAZPACHO''; CUCUMBER; GARLIC; ONION; PEPPER; TOMATO; VITAMIN C;

AMINO ACIDS; CITRIC ACID; FRUITS; KETONES; VITAMINS;

VEGETABLES;

EID: 80054828491     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476331003654393     Document Type: Article

References (18)

1. Arella, F., Deborde, J.L., Bourguignon, J.B., & Hasselmann, C. (1997). Aplication de la chromatographie en phase liquide haute performance a la determination de l'acide L-ascorbique et de la vitamine C totale dans les aliments. Etude interlaboratoire. Annales des Falsifications et de l'Expertise Chimique, 90, 217-233. Retrieved from http://cat.inist.fr/?aModele= afficheN&cpsidt=2117204
2. AOAC. (Association Official of Analytical Chemists). (2006). Chapters 37 and 42. In W. Horwitz & G.W. Latimer (Eds.), Official methods of analysis of AOAC International (942.15; 932.12, pp. 7-11; 981.12, pp. 2-3). Gaithersburg, MD: AOAC International.
3. Elez-Martinez, P., & Martin-Belloso, O. (2007). Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chemistry, 102, 201-209. doi:10.1016/j.foodchem.2006.04.048. (Pubitemid 44839083)
4. Fernandez Ruiz, V. (2003). Seleccion de índices de calidad para la mejora de tomate (Doctoral dissertation, Faculty of Pharmacy, University Complutense of Madrid, Madrid, Spain). Retrieved from http://cisne.sim.ucm.es
5. Fernandez-Ruiz, V., Sanchez-Mata, M.C., Camara, M., Torija, M.E., Chaya, C, Galiana Balaguer, L.,.. Nuez, F. (2004). Internal quality characterization of fresh tomato fruits. HortScience, 39, 339-345. Retrieved from http://hortsci.ashspublications.org/cgi/content/abstract/39/2/339 (Pubitemid 38532013)
6. Martin-Moreno, J.M., & Gorgojo, L. (2002). Licopeno y salud: a proposito del tomate y de algunas virtudes del gazpacho, del "pa amb tomaquet" y otros productos de nuestra gastronomia. Alimentacion, Nutricion y Salud, 9, 17-26. Retrieved from http://dialnet.unirioja.es/servlet/articulo? codigo=233678
7. Mitjavila, S. (1990). Sustancias naturales nocivas en los alimentos. In J. Derache (Ed.), Toxicología y seguridad de los alimentos (pp. 109-132). Barcelona: Omega.
8. Olives, A.I., Camara Hurtado, M., Sanchez Mata, M.C., Fernandez Ruiz, V., & Lopez Saenz de Tejada, M. (2006). Application of a UV-vis detection-HPLC method for a rapid determination of lycopene and/J-carotene in vegetables. Food Chemistry, 95, 328-336. doi:10.1016/j.foodchem.2005.02.028. (Pubitemid 41338172)
9. Pinilla, M.J., Plaza, L., Sanchez-Moreno, C, De Ancos, B., & Cano, M. (2005). Hydrophilic and lipophilic antioxidant capacities of commercial Mediterranean vegetable soups (gazpachos). Journal of Food Science, 70, S60-S65. doi:10.1111/j.1365-2621.2005.tb09066.x. (Pubitemid 40252918)
10. Rao, V. (2006). Tomatoes, lycopene and human health. Badalona, Spain: Caledonian Science Press.
11. Sanchez, M.C., Camara, M., Rosello, S., Galiana-Balaguer, L., Torija, M.E., & Nuez, F. (2000). Breeding for flavour of fresh market tomato: sources for increasing acid content. Acta Physiologiae Plantarum, 22, 250-253. Retrieved from http://www.springerlink.com/content/yt326086423n 6910/?p=ad0d096fc018459984a6e89fcdd5f6a4&pi=9
12. Sanchez-Mata, M.C., Camara-Hurtado, M., Diez-Marques, C, & Torija-Isasa, M.E. (2000). Comparison of high-performance liquid chromatography and spectrofluori-metry for vitamin C analysis of green beans (Phaseolus vulgaris L.). European Food Research and Technology, 210, 220-225. Retrieved from http://www.springerlink. com/content/5ertxfgdp0xe9265/fulltext.pdf
13. Sanchez-Moreno, C.S., Cano, M.P., De Ancos, B., Plaza, L., Olmedilla, B.A., Granado, F., & Martin, A. (2004). Consumption of high-pressurized vegetable soup increases plasma vitamin C and decreases oxidative stress and inflammatory biomarkers in healthy humans. Journal of Nutrition, 134, 3021-3025. Retrieved from http://jn.nutrition.org/cgi/reprint/134/11/3021?maxtoshow= &HITS=10&hits=10&RESULTFORMAT14;&searchid=1&FIRSTINDEX= 0&sortspec=relevance&volume=134&firstpage=3021&resourcetype= HWCIT (Pubitemid 39470079)
14. 2 and monocyte chemotactic protein-1 in healthy humans. Journal of Nutritional Biochemistry, 17, 183-189. doi:10.1016/j.jnutbio. 2005.07.001. (Pubitemid 43247412)
15. Senser, F., & Scherz, H. (1999). Tablas de composición de alimentos. El pequeño "Souci-Fachmann-Kraut". Zaragoza: Acribia.
16. Torija Isasa, M.E., Matallana Gonzalez, M.C., Sanchez Mata, M.C., Verde Mendez, C.M., Rodriguez Rodri-guez, E.M., & Diaz Romero, C. (2007). El gazpacho andaluz y su interes nutritivo. Schironia, 6, 22-27. Retrieved from https://cofm.es/recursos/doc/Canal-Profesional/Actualidad/Publicaciones- colegiales/27357- 189189200713488.pdf
17. Vazquez Oderiz, M.L., Vazquez Blanco, M.E., Lopez Hernandez, J., Simal Lozano, J., & Romero Rodriguez, M.A. (1994). Simultaneous determination of organic acids and vitamin C in green beans by liquid chromato-graphy. Journal of AOAC International, 77, 1056-1059. Retrieved from http://cat.inist.fr/?aModele= afficheN& cpsidt=4231048
18. Verde Mendez, C., Rodriguez Rodriguez, E., Diaz Romero, C., Matallana Gonzalez, M.C., & Torija Isasa, M.E. (2008). Comparison of the mineral and trace element concentrations between "gazpacho" and the vegetables used in its elaboration. International Journal of Food Sciences and Nutrition, 59, 660-670. doi:10.1080/0963748 0701620300.