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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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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
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GONZÁLEZ-CORIA, Johana, MESIRCA-PREVEDELLO, Camilla, LOZANO-CASTELLÓN, Julián, CASADEI, Enrico, VALLI, Enrico, LÓPEZ-YERENA, Anallely, JAIME-RODRÍGUEZ, Carolina, JAIME-RODRÍGUEZ, Carolina, ILLÁN VILLANUEVA, Montserrat, TORRADO, Xavier, ROMANYÀ I SOCORÓ, Joan, VALLVERDÚ I QUERALT, Anna, BENDINI, Alessandra, LAMUELA RAVENTÓS, Rosa ma., PÉREZ BOSCH, Maria. Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces. _npj Science of Food_. 2024. Vol. 8, núm. 58. [consulta: 20 de gener de 2026]. [Disponible a: https://hdl.handle.net/2445/217452]