1. Food and Health
  2. Archive
  3. Volume 7, Issue 2
Year 2021, Volume 7 , Issue 2, Pages 84 - 90 2021-02-01

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

Çağla ÖZER [1]

Abstract

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.

Keywords

Antioxidan activity, Cooking time, Tomato sauces, Gastronomy, Total phenolic component

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Details

Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0001-8471-8607
Author: Çağla ÖZER (Primary Author)
Institution: İstinye University, Faculty of Fine Arts, Design and Architecture, Gastronomy and Culinary Arts, Istanbul
Country: Turkey
Dates

Application Date : August 9, 2020
Acceptance Date : October 18, 2020
Publication Date : February 1, 2021

Cite

Bibtex @research article { jfhs778366, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, pages = {84 - 90}, doi = {10.3153/FH21010}, title = {Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces}, key = {cite}, author = {Özer, Çağla} }
APA 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
MLA Özer, Ç . "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces" . Food and Health 7 (2021 ): 84-90 <http://jfhs.scientificwebjournals.com/en/pub/issue/58210/778366>
Chicago Özer, Ç . "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces". Food and Health 7 (2021 ): 84-90
RIS TY - JOUR T1 - Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces AU - Çağla Özer Y1 - 2021 PY - 2021 N1 - doi: 10.3153/FH21010 DO - 10.3153/FH21010 T2 - Food and Health JF - Journal JO - JOR SP - 84 EP - 90 VL - 7 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH21010 UR - https://doi.org/10.3153/FH21010 Y2 - 2020 ER -
EndNote %0 Food and Health Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces %A Çağla Özer %T Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 2 %R doi: 10.3153/FH21010 %U 10.3153/FH21010
ISNAD Özer, Çağla . "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces". Food and Health 7 / 2 (February 2021): 84-90 . https://doi.org/10.3153/FH21010
AMA Özer Ç . Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces. Food Health. 2021; 7(2): 84-90.
Vancouver Özer Ç . Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces. Food and Health. 2021; 7(2): 84-90.
IEEE Ç. Özer , "Effects of ingredients and cooking time on total phenolic content and antioxidant activity of different homemade tomato sauces", Food and Health, vol. 7, no. 2, pp. 84-90, Feb. 2021, doi:10.3153/FH21010
Authors of the Article
Çağla ÖZER [1]
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