Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process

KELEBEK H., SELLİ S., KADİROĞLU P., KOLA O., Kesen S., UÇAR B., ...Daha Fazla

FOOD CHEMISTRY, cilt.220, ss.31-41, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 220
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2016.09.190
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.31-41
  • Anahtar Kelimeler: Tomato paste, Cold break, Hot break, Phenolic compounds, Carotenoids, LIQUID-CHROMATOGRAPHY, PHENOLIC-COMPOUNDS, MASS SPECTROMETRY, ASCORBIC-ACID, LYCOPENE, PRODUCTS, CAPACITY, CAROTENOIDS, FLAVONOIDS, STABILITY
  • Çukurova Üniversitesi Adresli: Evet

Özet

The effects of hot and cold break industrial tomato paste production steps on phenolic compounds, carotenoids, organic acids, hydroxy methyl furfural (HMF) and other quality parameters of tomato pastes were investigated in this study. Phenolic compounds, carotenoids, organic acids, and HMF analyses were performed with LC-DAD-ESI-MS/MS and LC-DAD-RID was used for the sugar analyses. Furthermore, the antioxidant capacities of tomato pastes were assessed via the DPPH and ABTS methods. The increase of phenol acids at the processing steps of cold break production method was higher than the hot break production method. According to PCA analyses, phenolic acids characterized cold break tomato pastes while hot break tomato pastes were characterized by flavanols and flavanones. The total amount of organic acids decreased with processing and the loss of organic acids was lower in cold break pastes. Heating and evaporation were determined as the most important processing steps in which the amount of different quality parameters change. (C) 2016 Elsevier Ltd. All rights reserved.