Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces

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dc.authoridÇağla Özer / 0000-0001-8471-8607en_US
dc.authorscopusidÇağla Özer / 57211870647
dc.authorwosidÇağla Özer / JZI-3527-2024
dc.contributor.authorÖzer, Çağla
dc.date.accessioned2021-06-24T12:07:31Z
dc.date.available2021-06-24T12:07:31Z
dc.date.issued2021en_US
dc.departmentİstinye Üniversitesi, Güzel Sanatlar, Tasarım ve Mimarlık Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractTomato 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.en_US
dc.identifier.citationÖZER 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/FH21010en_US
dc.identifier.doi10.3153/FH21010en_US
dc.identifier.endpage90en_US
dc.identifier.issn2602-2834en_US
dc.identifier.issn2602-2834en_US
dc.identifier.issue2en_US
dc.identifier.startpage84en_US
dc.identifier.trdizinid416985en_US
dc.identifier.urihttps://doi.org/10.3153/FH21010
dc.identifier.urihttps://hdl.handle.net/20.500.12713/1836
dc.identifier.volume7en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorÖzer, Çağla
dc.language.isoenen_US
dc.relation.ispartofFood and Healthen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Activityen_US
dc.subjectCooking Timeen_US
dc.subjectGastronomyen_US
dc.subjectTomato Saucesen_US
dc.subjectTotal Phenolic Componenten_US
dc.titleEffects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato saucesen_US
dc.typeArticleen_US

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