Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces
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.
Authors
- Anallely López‐Yerena (ORCID: https://orcid.org/0000-0002-4333-9798)
- Julián Lozano‐Castellón (ORCID: https://orcid.org/0000-0001-8704-1179)
- Montse Illán
- Maria Pérez (ORCID: https://orcid.org/0000-0001-5775-6472)
- Enrico Valli (ORCID: https://orcid.org/0000-0001-6716-1173)
- Rosa Maria Lamuela-Raventós (ORCID: https://orcid.org/0000-0002-1287-4560)
- Anna Vallverdú‐Queralt (ORCID: https://orcid.org/0000-0001-6287-799X)
- Alessandra Bendini (ORCID: https://orcid.org/0000-0002-6515-5519)
- Joan Romanyà (ORCID: https://orcid.org/0000-0002-4519-9653)
- Johana González-Coria (ORCID: https://orcid.org/0000-0002-0089-0969)
- Carolina Jaime-Rodríguez (ORCID: https://orcid.org/0000-0002-2738-9541)
- Enrico Casadei (ORCID: https://orcid.org/0000-0001-5155-6568)
- Camilla Mesirca-Prevedello
- Diana Pinto (ORCID: https://orcid.org/0000-0001-8534-3739)
- Xavier Torrado
Institutions
- Instituto de Salud Carlos III (ES)
- Spanish Biomedical Research Centre in Physiopathology of Obesity and Nutrition (ES)
- Rede de Química e Tecnologia (PT)
- Instituto Superior de Engenharia do Porto
- Universitat de Barcelona (ES)
- University of Bologna (IT)
Publication Details
- Journal
- npj Science of Food
- Published
- 2024-09-02
- DOI
- https://doi.org/10.1038/s41538-024-00300-y
- Citations
- 4
- Primary Topic
- Phytochemicals and Antioxidant Activities
- Type
- article
- Field-Weighted Citation Impact
- 0.89
Funders
- Indian National Science Academy
- Ministerio de Ciencia, Innovación y Universidades
- European Commission
- Generalitat de Catalunya
- Ministério da Ciência, Tecnologia e Inovação
- Ministério da Ciência, Tecnologia e Ensino Superior
- Centro de Investigación Biomédica en Red-Fisiopatología de la Obesidad y Nutrición
- Fundação para a Ciência e a Tecnologia
- Instituto de Salud Carlos III
- Agencia Estatal de Investigación