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2024-12-01

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cc-by-nc-nd (c) González-Coria, Johana, et al., 2024
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/217452

Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces

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Recurs relacionat

https://doi.org/10.1038/s41538-024-00300-y

Resum

Tomato pomace (TP) is an underutilized source of bioactive compounds with potential application in the food sector. A factorial experiment was designed to compare three culinary techniques, Thermomix®, Roner®, and traditional pan-frying, for the preparation of tomato sauces, enriched or not with TP, applying two temperatures and two cooking times. A multivariate analysis was performed on all the results obtained for the metabolites. The addition of TP significantly increased the content of bioactive compounds, especially phenolic compounds. OPLS-DA models were generated using cooking technique, temperature, and time as discriminant factors. The cooking technique had a greater effect on the phenolic content than cooking temperature or time. Thermomix® released bioactive compounds from the tomato into the sauce to a similar extent as pan-frying. Roner® proved to be effective in preserving the volatile fraction of the sauce. The Thermomix® significantly increased the amount of bioactive compounds, while the Roner® increased the volatile compounds

Matèries

Tomàquets, Antioxidants, Polifenols

Matèries (anglès)

Tomatoes, Antioxidants, Polyphenols

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Articles publicats en revistes (Biologia, Sanitat i Medi Ambient)

Citació

GONZÁLEZ-CORIA, Johana, et al. Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces. npj Science of Food. 2024. Vol. 8, num. 58. [consulted: 14 of August of 2026]. Available at: https://hdl.handle.net/2445/217452

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