Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces
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Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Tomato is one of the most consumed fruits in the world. Tomato sauce, a tomato product, is one of the mother sauces that has been developed by Escoffier (1846-1935). Nowadays, tomato sauce has been adapted by each country according to their own culinary culture. In the current study four different tomato sauce recipes were investigated in the context of their antioxidant activity and total phenolic content. Hydrophilic and lipophilic extractions of samples were evaluated separately. It was found that there is a relationship between total phenolic content and antioxidant activity in hydrophilic extraction. However, no similar correlation was found between total phenolic content and antioxidant activity in lipophilic extraction. According to the results, the highest antioxidant activity of both hydrophilic and lipophilic extractions was observed in S1 with the values 25.53±1.01 and 45.48±2.06 respectively. In lipophilic extraction, S2 had the lowest antioxidant activity with 32.77±1.07, because of the lack of the ingredients high in lipophilic antioxidant compounds. It was observed that the shortest cooking time with 10 min provide the highest retention of antioxidant activity and total phenolic content in this sauce. Also, antioxidant activity of lipophilic extraction for longer cooking time applied sauces (S4) could be kept high with ingredients such as carrot. It can be suggested that adding of ingredients which have antioxidant activity may be useful for providing bioactive properties in long cooking time procedures and it should be noted that the length of cooking time negatively affected the TPC values.
Açıklama
Anahtar Kelimeler
Antioxidant Activity, Cooking Time, Gastronomy, Tomato Sauces, Total Phenolic Component
Kaynak
Food and Health
WoS Q Değeri
Scopus Q Değeri
Cilt
7
Sayı
2
Künye
ÖZER Ç (2021). Effects of ingredients and cooking time on total phenolic content
and antioxidant activity of different homemade tomato sauces. Food and Health, 7(2), 84 - 90. Doi: 10.3153/FH21010
