González-Coria, JohanaMesirca-Prevedello, CamillaLozano-Castellón, JuliánCasadei, EnricoValli, EnricoLópez-Yerena, AnallelyJaime-Rodríguez, CarolinaJaime-Rodríguez, CarolinaIllán Villanueva, MontserratTorrado, XavierRomanyà i Socoró, JoanVallverdú i Queralt, AnnaBendini, AlessandraLamuela Raventós, Rosa Ma.Pérez Bosch, Maria2025-01-142025-01-142024-12-01https://hdl.handle.net/2445/217452Tomato 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 compounds1 p.application/pdfengcc-by-nc-nd (c) González-Coria, Johana, et al., 2024http://creativecommons.org/licenses/by/3.0/es/TomàquetsAntioxidantsPolifenolsTomatoesAntioxidantsPolyphenolsinfo:eu-repo/semantics/article7501162025-01-14info:eu-repo/semantics/openAccess