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antioxidant activity, extra virgin olive oil, lycopene, polyphenols, tomato sauces, vegetables and aromatic herbs


The basic ingredients used to make the Italian soffritto were studied in order to define the polyphenol, antioxidant capacity and lycopene content of homemade or commercial tomato sauces, as well as their contribute in whole wheat or refined wheat pasta.

The addition of aromatic herbs to sauces increased polyphenols and antioxidant capacity, with basil providing the biggest boost, whereas rea dy-made commercial tomato sauces showed the lowest antioxidant values. Cooked whole wheat pasta with homemade tomato sauce offers an enormous amount of antioxidants, which could protect against oxidative stress.
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