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The Mediterranean diet is renowned for its health benefits, including protection against diseases such as heart disease and cancer. Soups, with their nutritious ingredients and versatile nature, align perfectly with this diet. They offer a delicious and comforting eating experience while providing essential nutrients. Soups can be customized to fit various dietary needs and preferences, making them suitable for any meal or occasion. In this study, quality characteristics were typified in 16 Portuguese traditional soups. The nutritional composition, total phenolic content and antioxidant activity of the soups were analyzed and compared. Proximate analysis was carried out in accordance with the Association of Official Analytical Chemists methods. Antioxidant activity was determined using the DPPH method and total polyphenol content using the Folin-Ciocalteu method. The total antioxidant capacity ranged from 235.8 to 1410.2 μmol Trolox equivalents (TE) per 100 g, while the total phenolic content ranged from 16.2 to 52.0 mg gallic acid equivalents (GAE) per 100 g. The results demonstrated that the antioxidant and phenolic content was higher in soups containing pulses or broccoli. The data also indicate that vegetable soups can contribute significantly to the recommended daily intake of nutrients and vegetables.

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Nutritional Composition and Bioactive Content in Various Traditional Portuguese Vegetable Soups

  • 会议论文

  • 发表日期：

    2025年

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  • Elsa M. Gonçalves,
  • Ana Bagulho,
  • David Azedo,
  • Marta Tomás,
  • Isabel Duarte,
  • Graça Carvalho,
  • Ana C. Ramos

摘要

The Mediterranean diet is renowned for its health benefits, including protection against diseases such as heart disease and cancer. Soups, with their nutritious ingredients and versatile nature, align perfectly with this diet. They offer a delicious and comforting eating experience while providing essential nutrients. Soups can be customized to fit various dietary needs and preferences, making them suitable for any meal or occasion. In this study, quality characteristics were typified in 16 Portuguese traditional soups. The nutritional composition, total phenolic content and antioxidant activity of the soups were analyzed and compared. Proximate analysis was carried out in accordance with the Association of Official Analytical Chemists methods. Antioxidant activity was determined using the DPPH method and total polyphenol content using the Folin-Ciocalteu method. The total antioxidant capacity ranged from 235.8 to 1410.2 μmol Trolox equivalents (TE) per 100 g, while the total phenolic content ranged from 16.2 to 52.0 mg gallic acid equivalents (GAE) per 100 g. The results demonstrated that the antioxidant and phenolic content was higher in soups containing pulses or broccoli. The data also indicate that vegetable soups can contribute significantly to the recommended daily intake of nutrients and vegetables.