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

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 t

SUBMITTER: Gonzalez-Coria J 

PROVIDER: S-EPMC11369157 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature