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

Basit Öğe Kaydı
dc.authoridKola, Osman/0000-0003-0000-248X
dc.authoridKesen, Songul/0000-0003-0587-1721
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorKola, Osman
dc.contributor.authorKesen, Songul
dc.contributor.authorUcar, Burcak
dc.contributor.authorCetiner, Basak
dc.date.accessioned2025-01-06T17:44:36Z
dc.date.available2025-01-06T17:44:36Z
dc.date.issued2017
dc.description.abstractThe 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.
dc.description.sponsorshipTUBITAK Research Fund [TOVAG-114O884]
dc.description.sponsorshipWe wish to acknowledge the financial support by the TUBITAK Research Fund (Project no. TOVAG-114O884). We also wish to thank Tufan Ozsari (Tat Industry Company, Turkey), for providing the samples and Bryan Christiansen for his outstanding editing and proof reading.
dc.identifier.doi10.1016/j.foodchem.2016.09.190
dc.identifier.endpage41
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid27855905
dc.identifier.scopus2-s2.0-84989332852
dc.identifier.scopusqualityQ1
dc.identifier.startpage31
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2016.09.190
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3120
dc.identifier.volume220
dc.identifier.wosWOS:000388112500005
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectTomato paste
dc.subjectCold break
dc.subjectHot break
dc.subjectPhenolic compounds
dc.subjectCarotenoids
dc.titleBioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu