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Spanish tomatoes have the highest levels of flavonols; however, to our knowledge, there are not many studies evaluating the effect of either industrial processing or home processing on polyphenols during food shelflife. During processing the phenolic profile changes and aglycons increase. With regards to bioavailability, this increases with cooking; however, the effect of virgin olive oil and seed oils on bioavailability has not been studied.

At the moment our research group is studying the phenolic content of tomatoes and its derivates: ketchup, sauces, gazpacho and tomato juice. We are also studying the maintenance of polyphenol biological activity during the processing and shelf life of tomatoes through the evaluation of total and individual polyphenolic content and antioxidant capacity. In addition, we are studying the effect of processing and the matrix on the bioavailability of phenolic compounds from tomatoes.



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  • Vallverdú-Queralt A,  Medina-Remón A,  Andres-Lacueva C, Lamuela-Raventos   R.M.  Changes in phenolic profile and antioxidant activity during production of diced tomatoes. Food Chem. 2011; 126: 1700-1707.
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