ArticleNPJ science of food2024
Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces.
Article in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Systems-level actions of luteolin in female reproductive disorders: from molecular mechanisms to clinical translation.Frontiers in pharmacology · 2026Review
- Nutritional Value of Tomato Pomace as a By-Product from the Processing of Several Tomato (Molecules (Basel, Switzerland) · 2025Article
- Metabolomic Profiling of Commercial Tomato Puree by One-Shot Mass Spectrometry-Based Analysis: A Qualitative Perspective.Metabolites · 2025Article
- Mitochondria at the Crossroads: Linking the Mediterranean Diet to Metabolic Health and Non-Pharmacological Approaches to NAFLD.Nutrients · 2025Review
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Authors and funding
15 authors.
Funding
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Abstract
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.
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Registered trials
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