Phenolic fingerprint allows discriminating processed tomato products and tracing different processing sites

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• 作者：Luigi Lucini^a ; ^{luigi.lucini@unicatt.it} ; Gabriele Rocchetti^a ; David Kane^b ; Marco Trevisan^a
• 关键词：Food metabolomics ; Tomato puree ; Mass spectrometry ; Traceability ; Phenolic profiling
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：696-703
• 全文大小：1010 K
• 卷排序：73

文摘

Phenolic profile and antioxidant capacity were investigated in processed tomato. The relative stability of different phenolic classes was outlined. Phenolic profile discriminated processed products and industrial processes. Phenolic signature allowed distinguishing pastes from different processing sites.