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. 2022 Jan 20;27(3):661. doi: 10.3390/molecules27030661

Figure 8.

Figure 8

Fate of spiked phenols during tomato sauce preparation with refined oil. Figure 8 HPLC absolute quantification of Hy (8 in Figure 1), Ty (7), 3,4-DHPEA-EDA (20) and verbascoside (23) (mg/100 g f.w.) following sofrito (celery, onion and carrot) and tomato passata cooking with a refined OO spiked with an extract containing indicated phenols at two different concentrations. Mean concentrations were extrapolated from Taticchi et al. [82].