Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process
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- 作者：Hasim Kelebeka ; hkelebek@adanabtu.edu.tr" class="auth_mail" title="E-mail the corresponding author ; Serkan Sellib ; Pınar Kadiroğlua ; Osman Kolaa ; Songul Kesenc ; Burç ; ak Uç ; ara ; Başak Ç ; etinerb
- 关键词：Tomato paste ; Cold break ; Hot break ; Phenolic compounds ; Carotenoids
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：31-41
- 全文大小：632 K
文摘
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The effects of hot and cold break industrial tomato paste production steps on bioactive components.
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LC-DAD-ESI-MS/MS method was used for determination of bioactive compounds.
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Phenolic acids characterized cold break tomato pastes.
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Hot break tomato pastes were characterized by flavanols and flavanones.
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Carotenoids with cis structure was found as the dominant compounds in hot break tomato pastes.