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Updated: May 8, 2026

Cellular Membrane Affinity Chromatography Columns to Identify Specialized Plant Metabolites Interacting with Immobilized Tropomyosin Kinase Receptor B
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Bioactive compounds present in the Mediterranean sofrito.

Anna Vallverdú-Queralt1, José Fernando Rinaldi de Alvarenga, Ramon Estruch

  • 1Nutrition and Food Science Department, XaRTA, INSA Pharmacy University of Barcelona, Spain.

Food Chemistry
|September 3, 2013
PubMed
Summary

Mediterranean sofrito, rich in polyphenols and carotenoids, is analyzed using advanced mass spectrometry. This study identifies novel compounds, differentiating sofritos based on vegetable and olive oil content, highlighting their health benefits.

Keywords:
CarotenoidsHPLC-LTQ-Orbitrap-MSHPLC–MS–MSPolyphenolsSofrito

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Published on: March 14, 2018

Area of Science:

  • Food Chemistry
  • Nutritional Science
  • Analytical Chemistry

Background:

  • Sofrito is a foundational element of the Mediterranean diet, recognized for its association with reduced cardiovascular disease risk.
  • Understanding the phytochemical composition of sofrito is crucial for elucidating its health-promoting properties.

Purpose of the Study:

  • To comprehensively analyze the polyphenol and carotenoid content of various Mediterranean sofritos.
  • To identify and quantify specific phytochemicals using advanced mass spectrometry techniques.
  • To explore how variations in ingredients (vegetables, olive oil) influence the phytochemical profile of sofrito.

Main Methods:

  • Extraction of phytochemicals from different Mediterranean sofrito samples.
  • Analysis using liquid chromatography/electrospray ionisation-linear ion trap quadrupole-Orbitrap-mass spectrometry (LC/ESI-LTQ-Orbitrap-MS) and liquid chromatography/electrospray ionisation tandem triple quadrupole mass spectrometry (LC/ESI-MS-MS).
  • High-resolution mass spectrometry for accurate identification and confirmation of compounds.

Main Results:

  • Identification of 40 polyphenols, including simple phenolic acids, hydroxycinnamoylquinic acids, flavones, flavonols, and dihydrochalcones, with high mass accuracy (<2 mDa).
  • Discovery of previously unreported polyphenols in Mediterranean sofrito.
  • Quantification of phenolic and carotenoid compounds revealed distinct profiles among sofritos based on vegetable (garlic, onions) and olive oil types.

Conclusions:

  • This study provides a detailed phytochemical profile of Mediterranean sofrito, identifying novel compounds.
  • The findings demonstrate that ingredient variations significantly impact the polyphenol and carotenoid content of sofrito.
  • This research contributes to understanding the nutritional value of sofrito within the context of the Mediterranean diet and cardiovascular health.