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- Title
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces.
- Authors
González-Coria, Johana; Mesirca-Prevedello, Camilla; Lozano-Castellón, Julián; Casadei, Enrico; Valli, Enrico; López-Yerena, Anallely; Jaime-Rodríguez, Carolina; Pinto, Diana; Illan, Montse; Torrado, Xavier; Romanyà, Joan; Vallverdú-Queralt, Anna; Bendini, Alessandra; Lamuela-Raventós, Rosa M.; Pérez, Maria
- Abstract
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.
- Subjects
FACTORIAL experiment designs; TOMATO sauces; FOOD industry; COOKING; PHENOLS
- Publication
NPJ Science of Food, 2024, Vol 8, Issue 1, p1
- ISSN
2396-8370
- Publication type
Article
- DOI
10.1038/s41538-024-00300-y