## 3 Results and Discussion
### Analysis of Total Antioxidant Capacity  
The values of total phenol content (TPC) were found to range from 86 to 137 mg GAE 100 g\({}^{-1}\) wet sofrito (WS). Comparison of total polyphenol data with other tomato sauces is difficult as the results depend on several parameters such as the proportion of the ingredients on the recipe, the cooking technique, processing time, dry or fresh sample and, also on the extraction of the sample. According to the phenol-explorer database on polyphenol content in foods, raw tomato, onion, olive oil, garlic, rosemary and thymus have average values of 45.06, 60.15, 18.31, 87.04, 2518 and 1815 mg gallic acid equivalent (GAE) 100 g\({}^{-1}\) fresh weight, respectively [25]. The TPC levels obtained for raw onion and garlic were 86.0 and 110.4 mg GAE 100 g\({}^{-1}\) fresh weight, respectively. So the values obtained were in accordance with those extracted from phenol-database. The mixture of the fresh ingredients conforming S1 presented an average in TPC of \(86\pm 2\) mg GAE 100 g\({}^{-1}\) fresh sample meanwhile the cooked version and its recipe modifications showed a TPC of \(97\pm 10\), \(120\pm 8\), \(114\pm 8\), \(137\pm 12\), \(93\pm 5\) and \(114\pm 9\) mg GAE 100 g\({}^{-1}\) WS for CS1, CS2, CS3, CS4, CS5 and CS6, respectively. It seems that the cooking process slightly increased the TPC of the _softito_. These results are in accordance with other authors that have reported the benefits of thermal processing of tomato sauces, including inactivation of enzymes, prolongation of shelf-life and improving the digestibility and bioavailability of nutrients including antioxidants [7; 26]. Consistent with these results, [PERSON] et al. reported that heat treatment may result in changes in the extractabilityof phenolics and other compounds due to the disruption of the plant cell wall with the easier release of bound polyphenic compounds [7]. The addition of thyme, rosemary or double the quantity of garlic increased significatively the TPC respect to CS1 which is logical as those ingredients are rich in polyphenols. The elimination of garlic in sample CS5 did not have a significant effect on TPC probably due to the low proportion of garlic respect to the rest of ingredients. Finally, the removal of onion conducted to a significant higher TPC in CS6 compared to CS1. This could be explained for the differences in dry matter of the final sauce as was shown in Table 1 and the different proportion of ingredients compared to the rest of the _softrios_. In order to evaluate the possible influence of different water content among the samples Figure 1 shows the TPC of the samples expressed in mg of gallic acid 100 g\({}^{-1}\) of dry sample (DS). The comparison of TPC on the dried basis shows that the raw sample (S1) present significant higher content than the cooked one CS1 and the samples CS5, CS6 and CS3. Therefore the final content will depend on the probable destruction or transformation and isomerization of part of the polyphenols during the cooking process as observed previously [27], and also the liberation of polyphenols from the vegetable cells [7]. The addition of double garlic and rosemary added additional polyphenols to the recipe resulting in a non-significant TPC compared to the raw S1. In relation to the antioxidant capacity of the samples, this was compared using the FRAP, ABTS and DPPH assays as the use of a single antioxidant assay is not completely representative considering that different reactive species and mechanisms are involved in oxidative stress in vivo [28]. From the results obtained shown in Figure 2, it can be concluded that home processing of the _softrio_ samples resulted in a significant relative increase in antioxidant capacity compared to the raw sample S1 independently of the water content. This can be appreciated in Figure 2 were the antioxidant capacity was expressed both as umol TROLOX per 100 g\({}^{-1}\) WS and per 100 g\({}^{-1}\) DS.